Creamy Spring Pea Pasta

I love when Springtime comes around. I feel happier, more energetic and I’m always desperate to get out of my wintery root vegetable slump in the kitchen. I get so excited when the sun comes out and all the lovely exciting fruits and veggies turn up on the shelves at work.

Sadly, Manchester hasn’t had a lot of sun this year. There’s been a lot of rain, cold wind, hail and even a bit of snow. I spent yesterday at an all day punk gig at a brewery. It was cool and I loved seeing Iron Chic, Caves and Bear Trade…but it was so gosh darn cold. I had to jump around extra hard so that my toes didn’t fall off. I woke up with sore achey feet and a bad back this morning because apparently I’m an old man and can’t deal with excitement. It was torture getting into work for 8am this morning.

So you can imagine the joy I felt when the sun peeked out early this afternoon. I got a bit over excited at the end of my shift and splashed out on broad beans, asparagus, some juicy vine tomatoes, fresh garlic and a couple of cartons of oat cream. I wanted to make a creamy springtime pasta dish.


Fresh Garlic!

I also had more unusual flour to sample for work. Green split pea flour. After a bit of research online I read that you can use this stuff to make a pea soup, so I had the great idea to incorporate it into my creamy pasta dish. It worked a treat!

Creamy Spring Pea Pasta



  • 1 medium onion, finely chopped
  • a few cloves of garlic (double if you’re using fresh garlic), minced
  • 1/2 bunch asparagus, chopped
  • handful of broad beans
  • vegan chicken (optional)
  • 2 vine tomatoes, chopped
  • 1/2 tbsp oil
  • 1/4 – 1/2 cup green pea flour
  • sprinkling of nutritional yeast
  • 1/2 carton oat cream
  • splash of water
  • salt
  • enough pasta for 4


  1. Start off by heating some water and boiling the pasta according to directions on the packet.
  2. Heat the oil in a frying pan and fry off the onions until golden.
  3. Add the garlic, asparagus, broad beans and vegan chicken if using and fry off for a few more minutes.
  4. Add the green pea flour and stir into the vegetables. Cook for a few minutes before adding the oat cream and a little extra water.
  5. Add the nutritional yeast and season with salt, stir through until the sauce thickens. Leave to cook for a further 5 minutes or so.
  6. Drain the pasta and stir the sauce through. Stir through the fresh chopped tomatoes.
  7. Serve

I liked this dish a lot. It was super quick and easy to make and the pea flour made the sauce really creamy. It also added a nice subtle pea flavour, which complimented the other veggies. Pea flour is supposed to be rich in protein, so it was an easy way of bulking up a meal without any fuss.

I splashed a load of Worcester sauce all over mine, but some extra nooch or fresh ground black pepper would be good too.

Have any of you used pea flour before? What did you do with it? I want to do some more experimentin’!

Anyway, I’ll finish this post with an Iron Chic song because, damn, they give me the feels.


One thought on “Creamy Spring Pea Pasta

  1. Ahhhh I love fresh garlic! I’ve been stuffing loads of garlic down my gob lately in the battle against my plague. I need to keep an eye out for fresh 😀


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