Jamie Oliver Sweet Pea Pasta

Alright, so this started as a “use what’s in the freezer” situation and turned into something I now crave inappropriately often. You know those moments where dinner’s gotta happen fast, your brain is fried, and you’re about this close to toast and hummus? That was me. But then I spotted a sad bag of peas buried under frozen blueberries, and boom—this sweet pea pasta happened.

And let me tell you—don’t underestimate the pea. Something wild happens when you blend it with tahini, garlic, and a splash of lime. It goes creamy. Fresh. Weirdly indulgent for something so… green. I tossed it with spaghetti, cracked some pepper on top, and genuinely had to pause mid-twirl because it was that good.

It’s cozy but bright. Smooth but zippy. Like if spring and a warm hug made a sauce together. And no, you don’t taste the miso. It just brings that quiet umami magic, like a background singer who makes the whole band sound better.

Why You’ll Love It

• It’s done in 15 minutes (faster than delivery)
• One blender, one pot. That’s it.
• Creamy and satisfying without cream
• Kid-friendly, dinner-party-worthy, hangover-curing — somehow all three
• Easy to make gluten-free or nut-free
• Leftovers reheat like a dream

Ingredients

• 8 oz pasta (any kind you love — I used linguine)
• 4 cups frozen peas, thawed
• ⅓ cup lime juice (or lemon juice if that’s what you’ve got)
• 1½ tsp granulated onion
• 2 tsp granulated garlic
• 1–2 tbsp white or yellow miso paste
• 1–2 tbsp tahini (or sub — see notes below)
• ⅓ cup filtered water (adjust as needed)

Optional garnishes:

• Vegan parmesan
• Fresh cracked black pepper
• Lemon zest, herbs, or red pepper flakes if you’re feeling bold

How to Make It

Cook the pasta your way:

Boil pasta in salted water till it’s just how you like it. Al dente’s great, but I go a little softer with this sauce—it just works. Drain when done.

Make the green magic:

While the pasta’s cooking, thaw your peas. I just zap them in the microwave. Then chuck them into a blender with lime juice, garlic/onion powder, miso, tahini, and water. Blend until creamy and bright green. Taste and tweak. I always end up adding a bit more citrus.

Toss it like you mean it:

Drain your pasta, throw it back in the pot, and pour that sauce over. Use tongs to coat every strand. It should be glossy, creamy, and clingy in the best way.

Serve with flair (or not):

Spoon into bowls. Crack black pepper over the top. Grate on vegan parm if you’ve got it. A bit of lemon zest takes it over the top. Eat hot, or warm-ish, or cold from the fridge with a fork and no regrets.

Common Mistakes and How to Dodge Them

Why’s my sauce too thick?
Just add more water. A splash at a time while blending ‘til it loosens up.

Too bland?
Add salt or another half tablespoon of miso. Or more lime. Or both. This sauce likes drama.

It’s too pea-forward. Help.
Balance with extra tahini or a drizzle of olive oil. It mellows things out.

Why does it taste flat?
Could be your peas. If they’re old, they lose sweetness. Add a pinch of sugar or lemon zest to lift it.

Storage and Reheating

Fridge: Keeps well for up to 5 days. Store in an airtight container.
Freezer: You can, but the texture may change. Better fresh.
Microwave: Totally fine. Stir halfway and maybe add a splash of water to loosen it.
Pan: Best if you’re reviving leftovers—heat gently with a splash of water or non-dairy milk.

Frequently Asked Questions

Can I use canned peas?
Technically yes, but frozen is way better for flavour and colour. Canned will be duller and mushier.

What if I don’t have miso?
No stress. Use salt to taste. Chickpea miso’s a good soy-free option too.

Is tahini necessary?
Nope. Sub with soaked cashews, sunflower seeds, or just leave it out for a lighter version.

Can I make it nut-free?
Yep. Skip the tahini and use sunflower seed butter or hemp seeds. Still creamy, still dreamy.

Nutrition Facts (Per Serving)

• Calories: 410
• Fat: 12g
• Carbs: 60g
• Protein: 15g
• Sodium: 390mg
• Sugar: 4g