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Lemony Garden Peas with Pasta (Vegan, Gluten-Free)

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(6 votes, average: 4.50 out of 5)

  • Author: The Plant-Powered Dietitian
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 4 servings 1x


This Lemony Garden Peas with Pasta dish can be prepared in under 20 minutes with only 6 ingredients, and it’s the perfect recipe to show case the beauty of fresh (or frozen) peas.



  • 8 ounces pulse pasta (i.e., chickpea, lentil or bean)
  • 3 tablespoons extra virgin olive oil
  • 2 cups shelled fresh green peas (may use frozen, thawed)
  • 2 cups mushrooms, sliced
  • 3 cloves garlic, minced
  • 2 tablespoons pine nuts
  • 1 large lemon, juice and zest
  • Salt and pepper, to taste


  1. Cook pasta in boiling water, according to package directions, just until al dente. Drain and set aside.
  2. While the pasta is cooking, heat olive oil in a large sauté pan or skillet.
  3. Add peas, mushrooms, and garlic, and sauté for 2 minutes.
  4. Add pine nuts, the juice and zest of lemon, and the cooked, drained pasta. Combine well and sauté for an additional 2 minutes, just until heated through. Do not overcook peas, they should be bright green. Season as desired with salt and pepper.
  • Category: Entree
  • Cuisine: American


  • Serving Size: 1 serving
  • Calories: 394
  • Sugar: 7 g
  • Sodium: 120 mg
  • Fat: 19 g
  • Saturated Fat: 2 g
  • Carbohydrates: 45 g
  • Fiber: 9 g
  • Protein: 19 g

Keywords: vegan pasta, healthy pasta, spring pasta