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My Pea Puree with Garlic is a great versatile side dish which is just that bit more exciting than another portion of plain boiled peas! Perfect for batch cooking to keep portions in the freezer for easy reheating. I don’t think you can go wrong with garlicky peas, just don’t call them fancy mushy peas!
I love veg but on a weeknight, I’m impatient and even though realistically these peas only take a few minutes to whip up, I’m a clean-up dodger too. The concept of getting the big processor out of the cupboard and having to put it away again is too much for me. So I try to prep easy to microwave veg and keep it in the freezer for such evenings.
The recipe is inspired by a Nigella Lawson (there is a theme on this website – have you noticed!) side which she serves with pan fried salmon and crispy bits of bacon – quite often how I eat it too.
Feel free to scale the recipe up and freeze in other portions sizes – if you generally cook for two then freeze the given quantity in double portions.
Pea Puree vs Mushy Peas?
Why am I so adamant that you shouldn’t call this recipe “garlic mushy peas”? Because mushy peas are not simply mushed up regular peas! (Despite what some top google results might tell you!)
Mushy peas are made with dried marrowfat peas which are soaked in water with bicarb overnight before being rinsed and boiled down. Totally delicious, but totally different!
Make Pea Puree with Garlic into a Feast
I truly believe that you can make any dish into a proper feast! Whether thats a feast for one after work on a Tuesday, a casual feast for four on a Friday evening or a feast for 12 for a special occasion!
One of my favourite ways to use this is to serve my pre-prepped puree along with frozen meatballs and crispy but fluffy potato gnocchi. Its a perfect example of how a little bit of batch cooking can save so much time when throwing together an everyday Feast.
Don’t forget to head over to my Feast Collection pages to find all of my tips and tricks to help you host a fun and stress-free feast. Plus remember to check out my recipe index to create your own awesome Feast!
Ingredients for Pea Puree with Garlic
Feel free to use frozen petit pois, garden peas or tinned peas as you prefer and have on hand. Just don’t use mushy peas – they are a whole different kind of pea (marrowfat).
I use jars of garlic paste which I get from the world food aisle of the supermarket. They’re cheaper than the same from the spice section and seem to contain much more actual garlic instead of fillers and oil. You could of course mash up a large clove of fresh garlic here but I’m lazy so I have jars. I do also find that I create less food waste this way.
You can find more of my favourite recipes using garlic in my collection of The Best Garlic Recipes.
I specify light cream cheese in the recipe as that is what I generally have on hand. You could use full fat cream cheese, crème fraiche or even double cream here but I like the tang of the cream cheese.
There isn’t a world of variation that you can make to a four ingredient recipe! Its more of an addition situation!
A little fresh mint added with the cream cheese would make for a classic flavour combination. Equally some chives or another fresh herb could also work.
Adding grated Parmesan would make for some delicious cheesy pea mash.
Make it Vegetarian or Vegan
Sound that vegetarian claxon folks – no meat in this recipe!
There is only one easy substitution needed to make to make vegan pea puree. Use a vegan cream or cream cheese. Badda bing, badda boom!
Make it Allergy Friendly
This pea puree recipe is free from nuts, dairy and egg.
Dairy Free: Substitute in a dairy free cream or cream cheese.
Please note that this recipe may contain other allergens not referred to above. For more information regarding any dietary information provided on this website, please refer to my Nutritional Disclaimer.
Equipment Notes for Pea Puree with Garlic
I store small portions of the puree in these small Ikea sandwich bags. They are thick and tough and can be reused if you bother to wash the used ones. I’ve provided an amazon link for your reference but do make a trip to Ikea for some (3 sizes) as they have seriously inflated prices on Amazon.
A comprehensive list of the equipment used to make this recipe is included in the main recipe card below. Click on any item to see an example. There are no hard and fast rules so many items can be sensibly substituted to achieve the same results.
My Garlic Pea Puree is a perfect prep-ahead recipe. make it up and either store in the fridge for a couple of days or freeze in portions as suggested.
I either microwave or reheat on the hob from frozen. Just break the slab of puree into smaller pieces with your hands first.
Pea Puree with Garlic Tips
If you are freezing this recipe into portions, use a permanent black marker to write on the bag. I know you think you’ll remember what the green stuff is but trust me, there comes a time when you won’t have a scooby doo!
When freezing items like this, I like to make sure that I use the smallest bag possible, squeeze all the air out and then squidge the puree to fill the bag when laid flat. The bags can then be stacked or ‘filed’ upright in the freezer. This takes up the least space and makes reheating easy.
Don’t forget to let me know in the comments if you try making this recipe – I want to know what you think and if you made any substitutions, how did it turn out?
Still Have Questions?
Simple! Just contact me and I will do my best to help as quickly as I am able. Head over to my Contact Me page, any of my social media channels or post a comment at the bottom of this page and I’ll see what I can do.
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More Garlic Recipes
For more great recipes featuring garlic, check out my post featuring the Best Garlic Recipes from top food bloggers and this site.
You’ll find everything from soups, breads, dips, salads, pastas, seafood dishes, vegetable sides and meaty meals.
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Pea Puree with Garlic
- 750 g Frozen Peas
- 1 tbsp Garlic Paste
- 100 g Light Cream Cheese
- Sea Salt Flakes
- Pop a full kettle on to boil.
- Measure 750g Frozen Peas and 1 tbsp Garlic Paste into a medium saucepan.
- Add the boiling water from the kettle and leave to boil for 10 minutes on a medium/high heat.
- Drain the warmed peas and put into a food processor or blender (a food processor is preferable).
- Blitz until fairly smooth. it won’t ever go really smooth because of the skins but stop at the texture you prefer.
- Add the 100g Light Cream Cheese and blitz again until combined.
- Add Sea Salt Flakes to taste. Add a little at a time and blitz quickly before tasting. Remember that you can add more but you can’t take it back out.
- Serve or divide the mix into 4 freezer bags, remove the air and seal. Leave to cool then pop the bags into the freezer. Flatten them to maximise space.
- Place a frozen portion on a thin plate and microwave for few minutes. I sometimes break the bulk of the contents up with my fingers while still in the bag to speed things up.
- Alternatively, empty the contents into a saucepan and warm through.