Mint Pea Pesto Pasta

Mint Pea Pesto Pasta

Thinking of stretching this post like most food bloggers do…

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Ok then, let’s make this minty, vegan, gluten-free and under 20 minutes pesto pasta! So simple but so delicious. 🙂

Mint Pea Pesto Pasta

Video Recipe

Mint Pea Pesto Pasta




Yield 3 cups

Delicious vegan mint pea pesto pasta recipe.


  • 1/2 cup cooked peas
  • 1/2 cup mint leaves
  • 2 tablespoons sunflower seeds
  • 2 tablespoons nutritional yeast (nooch)
  • 1 garlic clove
  • Salt
  • Pepper
  • 1/2 tablespoon lemon juice
  • 2 tablespoons olive oil
  • 1/4 cup cherry tomatoes (whole)
  • 2 cups cooked pasta (use gluten-free pasta if desired)


  1. Add cooked peas, mint leaves, sunflower seeds, nutritional yeast, garlic clove, salt, pepper, lemon juice and olive oil to a food processor and blend to form a paste. Set aside.
  2. Heat a pan over low-medium heat and add the cherry tomatoes. Stir and char the skin (around 4-5 minutes).
  3. Once it's charred, add cooked pasta + the mint-pea paste. Mix well. Add a bit of water if you get a thick texture. I usually use 3 tablespoons pesto for 2 cups of cooked pasta and save the remaining for later. That's it. Your mint pea pesto pasta is ready. Serve hot. 

Courses Lunch

Cuisine Italian

Nutrition Facts

Serving Size 1 cup

Amount Per Serving

Calories 312

% Daily Value

Total Fat 13.7 g


Sodium 847 mg


Total Carbohydrates 52 g


Dietary Fiber 5.4 g


Sugars 2.8 g

Protein 14.7 g


* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.


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