Main image of Creamy Green Leek & Pea Pasta

Creamy Green Leek & Pea Pasta

25 min


This is a creamy and delicious green pasta that doesn't take much effort to whip together. It makes a pretty big batch too, so it can enjoy it with the whole family, or pack up any leftovers to enjoy for lunch or dinner.



25 min


10 min


15 min

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  • 1
    large leek
  • 1
    large broccoli
  • 1 Tbsp (15 mL)
    olive oil
  • 4
    cloves garlic, thinly sliced
  • 2
    stalks green onion, thinly sliced
  • 1
    fresh jalapeño, seeded, minced
  • 1 tsp (6 g)
  • 1½ cups (201 g)
    frozen green peas
  • ⅔ cup (127 g)
    frozen spinach
  • ½ tsp
    dried basil
  • ¼ tsp
    dried oregano
  • ¼ tsp
    dried mint leaves (optional)
  • 4 cups (384 g)
    dry fusilli pasta
  • 1 cup (240 mL)
    soy cooking cream
  • ½
    lemon, juiced

Optional garnish

  • fresh basil
  • lemon slices
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  1. Prepare the leek by cutting off the root and the overly fibrous green top. This can be discarded or saved for homemade vegetable stock. Cut the leek in half, wash in between the layers, and then thinly slice the leek.
  2. Cut the stem off the head of broccoli. Cutaway the fibrous outer layer of the stem. Chop the remaining stem into bite-sized pieces. The green tops of the broccoli can be cut into small bite-sized pieces.
  3. To a large pot on high heat, add the olive oil, and when hot, add in the leek, broccoli stems, garlic, green onion, jalapeño, and salt. Note, the salt here helps to draw the water out of the veggies, which helps it all cook faster. Cook this for 5 minutes, or until the leeks become soft and translucent.
  4. Then add the peas, spinach, basil, oregano, and mint, cooking for another 5 - 6 minutes.
  5. Meanwhile, cook the pasta according to the package instructions, adding the broccoli florets in the last couple of minutes.
  6. Just before draining it all, scoop out ½ cup (120 mL) cooking water from pasta and add to the pan with the vegetables. Then drain the pasta and broccoli florets.
  7. Add the cooking cream to the pot with the vegetables, and stir to combine. You can leave this pasta sauce chunky as is, or make it smooth by blending it all up using an immersion blender or standing blender. We chose to blend about half of our sauce, making it part-chunky and part-smooth.
  8. Add the drained pasta and broccoli to the sauce, along with the lemon juice, and toss to coat.
  9. Serve while hot, alongside some lemon wedges and garnished with fresh basil leaves.


Plate method

The Plate Method is a visual tool that helps us ensure our dietary needs are on track. Touch the image below to see how this recipe measures up.

Grains 52%

dry fusilli pasta

Proteins 10%

frozen green peas

Fruits & Veggies 38%

large leek

large broccoli

clove garlic

stalk green onion

fresh jalapeño

frozen spinach


No significant sources of calcium

olive oil

soy cooking cream

Nutrition info

We believe that focusing on numbers can harm our relationship with food. Instead, our philosophy is to Nourish the Cells & the Soul. If you require specific nutrition information due to a medical condition, please consult with a dietitian or physician. The nutritional information provided is composed with the utmost care. However, we cannot guarantee the correctness of the displayed values, see also our disclaimer.

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Discussion & Rating

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Sabina - April 18, 2021, 3:23 a.m.

Hi Sadia,
I have made this recipe many times in the past few years. Every time I make it, it tastes better. My husband and kids love it!
Thank you for sharing these nutritious recipes!

PUL Team - April 19, 2021, 3:07 a.m.

Aww we're so happy to hear this, Sabina! Thank you and your family for the support :D

Lelia - April 16, 2021, 9:15 p.m.

I did this recipe for lunch and of course I expected it to be good but it was even better than I imagined. I put 450 g of frozen soy beans (for 5 people) instead of green peas and it was perfect. Thanks for this recipe !

PUL Team - April 19, 2021, 2:16 a.m.

Mmm soy beans sound like a delicious sub! Thank you for sharing, Lelia 🤩

Theodosia - April 15, 2021, 11:19 a.m.

Thanks for sharing a wonderfu healthy green recipe. I was wondering if I can use fresh spinach instead of frozen spinach?

PUL Team - April 16, 2021, 11 p.m.

Hi there Theodosia, feel free to use fresh spinach! We hope you enjoy the pasta 🤩

Siriann - April 7, 2021, 1:55 a.m.

This was my first Pick Up Limes recipe and it did not disappoint. Excellent. New to eating vegetarian/vegan and found your website. Thank you so much for your amazing content and easy to follow recipes/videos. Your interactive website is incredible. Excited and eager to try many many more!! Many thanks.

PUL Team - April 7, 2021, 6:20 a.m.

Ooo we're so happy to hear this, Siriann, it means so much! Thank you for the kind words and support 🥰 Happy cooking!