•green• spring pea pasta 

Last weekend was the first one following a long strand of busy weekends where we got to stay home with no plans and just relax. We had been going nonstop with holidays, birthdays, and out of town events. It felt so amazing to stay in lounge clothes and do (or not do for that matter) whatever we wanted. 

After all the indulgences that come with a busy schedule, it feels so nice to stay home and make a plant-based meal packed with nutrients and good feels. Since my brain power was next to nothing, I whipped up something super simple with ingredients I had on hand. 

This pasta is simple, tasty, and filling. You can always adjust the seasonings to your liking. If you’re not a dill fan, leave it out. You can always toss in some cayenne pepper if you like a little spice in your life. 


1 box Spinach Pasta 

3 cups shredded Brussel Sprouts 

2 Cups Sugar Snap Peas 

1 Avocado

Parmesan cheese 

2 tbsp Olive oil 


Garlic Powder 

Pinch of Sea salt  


1. Cook pasta. 

2. While pasta is cooking, sauté brussel sprouts and peas in olive oil. 

3. Toss cooked pasta in pan with veggies and add in avocado. 

4. Mix in dill, garlic powder, and sea salt. 

5. Put mixture in a serving bowl and top with Parmesan cheese. 

6. Enjoy! 

Thanks for visiting Momosas!


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