Vegan Green Pea Pasta
This bright and flavorful green pea pasta offers a delicious plant-based option for a quick and easy weeknight dinner. The creamy sauce, made with dairy-free sour cream and sweet green peas, makes this a satisfying and family-friendly meal that's ready in just 15 minutes.
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
Calories: 402kcalCarbohydrates: 70gProtein: 17gFat: 6gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 0.1gSodium: 733mgPotassium: 497mgFiber: 9gSugar: 10gVitamin A: 877IUVitamin C: 49mgCalcium: 49mgIron: 3mg
Tried this recipe?Let us know how it was!
