Name: Avocado and Pea Pasta with Fresh Mint
Prep time: 10 min
Cook time: 10 min
Total time: 25 min
Yield: 4
Cuisine: Italian
Ingredients: 12 oz (340g) pasta (spaghetti, fusilli, or penne); 2 large ripe avocados, pitted and scooped; 1 ½ cups green peas (fresh or frozen, thawed); ½ cup fresh mint leaves, packed (plus extra for garnish); 2 cloves garlic, peeled; Juice and zest of 1 large lemon (about 3-4 Tbsp juice); 3 Tbsp extra virgin olive oil; Salt and black pepper, to taste; ½-1 cup reserved pasta cooking water; Optional: pinch of red pepper flakes, nutritional yeast for cheesy flavor

This vibrant Avocado and Pea Pasta with Fresh Mint blends ripe avocados and sweet green peas into a silky, no-cook sauce bursting with zesty lemon and aromatic fresh mint. Tossed with hot al dente pasta, it creates a light, creamy, emerald-green dish that’s refreshing, nutritious, and ready in minutes for a quick spring or summer meal.

Why You’ll Love This Recipe

You’ll adore this pasta because it’s incredibly fresh and vibrant—the creamy avocado and sweet peas team up for a naturally silky sauce without any dairy or heavy cream, making it lighter and healthier than traditional pesto or Alfredo while still feeling luxurious.

Fresh mint adds a cool, herbaceous lift that pairs beautifully with bright lemon, keeping every bite lively and never heavy. It’s naturally vegan, packed with nutrients (healthy fats, fiber, vitamins from peas and avocado), and comes together super fast—perfect for busy weeknights, warm-weather dinners, or when you want something nourishing that tastes gourmet.

The stunning green color looks gorgeous on the plate, it’s endlessly customizable, cleanup is minimal (just a blender!), and it feels like a restaurant-quality dish made effortlessly at home.

Yield: 4 servings

Avocado and Pea Pasta with Fresh Mint

Creamy avocado-pea sauce with zesty lemon and fresh mint coats pasta for a light, vibrant vegan dish.

Prep Time 10 minutes

Cook Time 10 minutes

Additional Time 5 minutes

Total Time 25 minutes

Ingredients

12 oz (340g) pasta (spaghetti, fusilli, or penne)
2 large ripe avocados, pitted and scooped
1 ½ cups green peas (fresh or frozen, thawed)
½ cup fresh mint leaves, packed (plus extra for garnish)
2 cloves garlic, peeled
Juice and zest of 1 large lemon (about 3-4 Tbsp juice)
3 Tbsp extra virgin olive oil
Salt and black pepper, to taste
½-1 cup reserved pasta cooking water
Optional: pinch of red pepper flakes, nutritional yeast for cheesy flavor

Instructions

Boil the pasta water! Bring a large pot of generously salted water to a rolling boil—salting well seasons the pasta and makes every strand delicious.
Cook the pasta perfectly. Add your pasta and cook according to package directions until al dente—tender with a nice bite. Reserve 1 cup of starchy pasta water before draining.
Blanch or thaw peas if needed. If using fresh peas, add them to the pasta water for the last 2 minutes of cooking; if frozen, thaw and set aside.
Gather your fresh green heroes. Scoop avocado flesh into a blender or food processor. Add mint leaves, garlic, lemon juice, lemon zest, olive oil, a big pinch of salt, and black pepper.
Blend to silky smoothness. Whirl until creamy and vibrant green—like fresh pesto. If too thick, add a splash of reserved pasta water and blend again. Taste—more lemon for zing? More salt? Adjust until perfect!
Warm it all together. Return drained pasta (and peas if cooked separately) to the warm pot (off heat).
Pour in the magic sauce. Spoon the avocado-pea-mint blend over the pasta and toss gently to coat every strand evenly.
Loosen to glossy perfection. Gradually add reserved pasta water, tossing continuously, until the sauce turns silky, glossy, and clings beautifully—no dry bits!
Final taste and tweak. Give it a quick try—add extra mint, lemon zest, pepper, or optional red pepper flakes for kick.
Plate and garnish! Divide into bowls while warm, scatter extra fresh mint leaves on top, and dig in—this fresh, creamy, minty delight is pure springtime joy on a plate!

Notes

Naturally vegan and dairy-free. Avocado browns quickly—prepare sauce fresh and serve soon for brightest color. Use fresh mint for best flavor; dried won't substitute well. Gluten-free pasta adapts easily.

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 392Total Fat 22gSaturated Fat 3gUnsaturated Fat 19gSodium 16mgCarbohydrates 42gFiber 11gSugar 3gProtein 9g

The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

Recipe Tips and Tricks

Use the ripest avocados possible for maximum creaminess—soft but not mushy. Blend the sauce right before tossing to keep it bright green; lemon juice helps prevent browning, but act quickly.

Reserve plenty of starchy pasta water—it’s key to thinning and emulsifying the sauce into glossy perfection. Cook peas briefly if fresh or thaw frozen ones to keep them tender and sweet. For extra mint punch, add some leaves at the end as garnish.

Taste and adjust seasoning generously avocado mutes flavors, so don’t skimp on salt, pepper, or lemon. Serve warm or at room temp; it also shines as a cold pasta salad. If sauce thickens while standing, loosen with a splash of hot water or extra lemon juice.

Ingredients Notes

Ripe avocados form the creamy, dairy-free base—providing smooth texture, healthy monounsaturated fats, and mild richness that mimics traditional creamy sauces without cooking.

Sweet green peas (fresh or frozen) add natural sweetness, vibrant color, and a protein/fiber boost—blending some creates body while keeping others whole for pops of texture. Fresh mint leaves are essential for that cool, refreshing herbal note that brightens everything—use plenty for authentic flavor.

Lemon (juice and zest) brings crucial acidity to balance richness, enhance brightness, and preserve the green hue. Garlic adds subtle savory depth without overpowering. Extra virgin olive oil helps blend smoothly and adds fruity richness.

Pasta like spaghetti, fusilli, or penne holds the sauce well, while salt, pepper, and optional nutritional yeast or chili flakes round out the fresh, balanced profile.

Variations and Substitutions

Make it gluten-free with chickpea, lentil, or rice pasta for extra protein. Add more veggies like baby spinach, asparagus tips, zucchini ribbons, or cherry tomatoes for color and nutrition.

For protein boost, stir in chickpeas, white beans, grilled tofu, or hemp seeds. Amp up the mint with basil or parsley for a pesto-like twist. Swap lemon for lime for a brighter, more tropical vibe. For cheesy umami, blend in nutritional yeast or top with vegan Parmesan.

Add heat with red pepper flakes, fresh chili, or garlic chili oil. For nutty texture, sprinkle toasted pine nuts, almonds, or pumpkin seeds. Turn it cold by chilling and serving as pasta salad with extra veggies. If avoiding oil, thin with more pasta water or unsweetened plant milk (texture slightly changes).

Storage Options

Best enjoyed fresh—the avocado sauce browns and loses vibrancy over time. Store leftovers in an airtight container in the fridge for up to 1 day; press plastic wrap directly on the surface or toss with extra lemon juice to slow oxidation.

Reheat gently on low stovetop with a splash of water or plant milk to loosen—avoid high heat or microwave to prevent bitterness. Enjoy cold as salad too. Not ideal for freezing, as avocado texture turns grainy and watery upon thawing.