Vegan green pea pasta is a bright, flavorful, and creamy plant-based meal tossed in a rich, velvety sauce made with dairy-free sour cream and sweet green peas. It's ready on the table in just 15 minutes. Quick, easy, and satisfying, the perfect weeknight dinner the whole family will enjoy.
For more vegan pasta ideas, check out my spaghetti with green sauce or pasta primavera with tomato sauce.
Green pea pasta is not only filling and delicious, but it also has a wonderfully creamy texture that feels comforting yet light, perfect for when you want something fast but still nourishing.
If you love the bright flavor of green peas as much as I do, you might also enjoy some of my other easy recipes like my vibrant green pea hummus or my energizing protein pea shake.
I love how simple this cozy dish is to throw together using everyday ingredients, and it works beautifully with either fresh or frozen peas, depending on what you have on hand.
You can use any pasta shape you love, which makes it super versatile-and if you have fresh garden peas in spring, this is such a satisfying way to put them to good use.
If you enjoy easy pasta recipes, try my cheesy spaghetti bake, protein-packed pasta salad, mushroom lentil bolognese, or pasta with grape tomatoes next.
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Ingredients
- Green peas: I used frozen peas for convenience, but fresh or canned work just as well-just be sure to thaw them first before blending.
- Pasta: I opted for orecchiette, a small pasta shape that pairs perfectly with tender green peas, but feel free to use your favorite variety.
- Sour cream: I used my homemade cashew-based sour cream for a creamy, dairy-free base, though store-bought sour cream works too.
- Nutritional yeast: This adds a delicious umami, cheesy flavor to the sauce, but you can omit it if it's not your thing.
- Lemon juice: Just a splash brightens up the flavors and balances the richness of the sauce.
- Salt, herbs, and spices: I seasoned the sauce with salt, onion powder, garlic powder, and a mix of dried basil, oregano, thyme, and marjoram.
- Water: Don't forget to reserve some of the starchy pasta water to help thin out and smooth the sauce as needed.
As always, you can find the full recipe with a list of ingredients with measurements in a printable recipe card at the end of this post.
How To Make Green Pea Pasta
Step 1: Cook the pasta according to package instructions until al dente. Reserve about ⅓ cup of pasta water, then drain and set aside.
Step 2: In a high-speed blender, combine half of the thawed green peas, sour cream, nutritional yeast, lemon juice, pasta water, salt, herbs, and spices. Blend until the sauce is completely smooth and creamy.
Step 3: Gently stir in the remaining half of the thawed green peas into the blended sauce.
Step 4: Toss the cooked pasta with the green pea sauce until everything is well combined and coated. If the sauce seems too thick, add a little of the reserved pasta water until it reaches your desired consistency. Garnish with red pepper flakes (optional) and fresh basil leaves before serving.
Hint: You can add 1-2 teaspoons of extra virgin olive oil to the drained pasta to keep it from sticking while you prepare the sauce.
Storage
Store any leftover vegan green pea pasta in an airtight container in the refrigerator for up to 3 days.
To reheat, you can gently warm it in a saucepan over low heat, adding a splash of water or plant-based milk if it seems a little dry. You can also microwave it in short intervals, stirring in between, until heated through.
Variations and Substitutions
- Add extra protein: Stir in cooked lentils, chickpeas, or top with crispy tofu or tempeh for a heartier meal.
- Make it gluten-free: Simply use your favorite gluten-free pasta. The sauce is naturally gluten-free.
- Nut-free creaminess: If you need a nut-free option, try using silken tofu blended until smooth in place of the cashew sour cream. You might need to adjust the amount of liquid.
Marinela's Tips
- Don't overcook the pasta: Al dente pasta holds up better when tossed in warm sauce and keeps the dish from becoming mushy.
- Thaw frozen peas before blending: Just place them in a bowl and cover with hot water for 1 minute, then drain and use.
- Reserve your pasta water: The starchy pasta water is key to creating a silky, emulsified sauce.
- Taste and adjust before serving: Add more lemon juice for brightness, extra herbs for depth, or nutritional yeast for a cheesier flavor.
- To make ahead: Store the sauce separately and toss with freshly cooked pasta just before serving for the best texture.
Frequently Asked Questions (FAQ's)
Yes, canned peas work-just drain and rinse them well before using.
A food processor works too-just blend until smooth. If you don't have either, mash the peas and stir everything together for a chunkier sauce.
Yes, you can skip the nutritional yeast. If you do, I recommend stirring in some grated vegan Parmesan-style cheese once the warm pasta is coated in the sauce for a similar cheesy flavor.
Serving Suggestions
Here are a few delicious ways to serve this creamy vegan green peas pasta:
Easy Dinner Recipes
- Roasted tomato butternut squash soup
- Vegan mushroom polenta
- Green peas vegetable stew
- Creamy pasta with mushrooms and spinach
- Protein mac and cheese without cashews
- Vegan Alfredo pasta sauce with cashews
📖 Recipe
Vegan Green Pea Pasta
Equipment
- high speed blender
- Cooking pot
Ingredients
- 16 oz (450 g) frozen green peas thawed, drained (~3 cups)
- ½ cup vegan sour cream or store bought
- 8 oz (230 g) uncooked pasta of choice
- 2 tablespoons nutritional yeast
- 2 tablespoons lemon juice freshly squeezed
- ⅓ cup reserved pasta water add more for thinner sauce
- 1 teaspoon salt
- 1 teaspoon onion powder
- ½ teaspoon garlic powder
- 1 teaspoon dried herbs (I used a mix of dried basil, oregano, rosemary, thyme, and marjoram)
Instructions
- Cook pasta until al dente, reserving ⅓ cup of pasta water. Drain and set aside.
- Blend half the thawed peas, sour cream, nutritional yeast, lemon juice, pasta water, salt, spices, and herbs until smooth.
- Stir in the remaining peas into the sauce.
- Toss pasta with the sauce, adding more pasta water if needed. Garnish with red pepper flakes and fresh basil, and serve.
Notes
- Storage: Refrigerate leftovers in an airtight container for up to 3 days.
- Reheating: Warm gently on the stovetop with a splash of water or plant milk, or microwave in short bursts, stirring in between.
- Don't Overcook Pasta: Al dente pasta holds up best and keeps the dish from turning mushy.
- Thaw frozen peas: Soak in hot water for 1 minute, then drain before using.
- Taste & Adjust: Before serving, add more lemon, herbs, or nutritional yeast to your liking.
- Make-ahead tip: For the best texture, store the sauce separately and toss with hot pasta when ready to eat.
Nutrition
If you try this green pea pasta, let me know! Leave a comment, rate it, and don't forget to tag a photo @go_eatgreen on Instagram.
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