Creamy Lemon, Pea and Yoghurt Pasta

150g peas

100g Profusion Chickpea Fusilli 

75g plant-based yoghurt

2 tbsp olive oil

1 clove garlic

Zest and juice of ½ lemon

Salt and pepper, to taste

Large handful mint leaves (plus extra for garnish)

  1. Place the pasta into the saucepan and cook for 3-4 minutes.
  2. Place half of the peas in a food processor along with the plant-based yoghurt, olive oil, garlic, lemon zest and juice. Season with salt and pepper, then blend for about 30 seconds or until you have a smooth green pasta sauce.
  3. When the pasta has cooked, drain and return to the pan over a low heat. Stir through the yoghurt sauce and remaining peas until everything is warmed through.
  4. Serve in a bowl, scatter over the mint and top with a crack of black pepper. A light, high protein meal that’s perfect for summer!

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