This vegan pea and spring onion pasta features fresh peas and scallions tossed in a creamy, cheesy, smoky sauce. A weeknight meal ready in 30 minutes.
I love this pasta dish! My mom used to make a non-vegan version of this recipe quite often when I was growing up.
I always loved the combination of the creamy sauce mixed with the freshness of spring onions. It's just the right combination of rich and bright!
This vegan version of pea and spring onion pasta uses a non-dairy cream and nutritional yeast in place of the heavy cream and parmesan called for in the original recipe. I also added some liquid smoke to add a more meaty, smoky flavor, since the original recipe had prosciutto.
The veganized version of this pasta is everything I loved about the original. It's creamy, fresh, filled with texture, hearty and satisfying, and downright delicious!
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Why I love this Vegan Pea and Spring Onion Pasta
- Dietary needs - this pea and scallion pasta is dairy-free, plant-based, oil-free, gluten-free, and sugar-free. Using chickpea pasta, it's also high in protein and fiber.
- Quick and easy - this dish comes together in about 30 minutes, perfect for weeknight dinner
- Fresh spring recipe - peas and green onions are both in season in the spring. So if you make this during spring, you'll get veggies at peak freshness
Ingredient Notes & Substitutions
- Vegetable Stock: feel free to use stock or broth. If you don't have stock on hand you can use water instead.
- Scallions: also known as spring onions or green onions
- Peas: fresh english peas are most commonly available in the spring, but you can typically find them year round. Be sure to buy shelled english peas, not snow peas
- Non-Dairy Cream: look for a cream that is unsweetened and doesn't contain any gums. Canned coconut milk is a great option - don't worry, the dish won't taste like coconut.
- Nutritional Yeast: for a cheesy flavor
- Garlic
- Tarragon
- Liquid Smoke: the recipe my mom made when I was growing up used prosciutto, so to mimic that smoky flavor I recommend using liquid smoke
- Salt & Pepper
- Short Pasta: like penne, rigatoni, or bowtie. I used a bean-based pasta for a gluten-free and higher protein version
- Garnishes: pine nuts, smoked flaky sea salt, parsley
How to make Vegan Pea and Spring Onion Pasta
Step 1. Use 2 tablespoons of the vegetable stock to sauté the green onions for 3-5 minutes, until they soften.
Step 2. Add the peas, cream, remaining stock, nutritional yeast, garlic, tarragon, salt, and pepper. Bring to a simmer and adjust heat to maintain a simmer. Cook a few minutes until reduced to a sauce like consistency.
Step 3. Meanwhile, cook the pasta in a large pot of boiling salted water until al dente. Drain.
Step 4. Transfer the cooked pasta to the skillet with the sauce and toss well.
Step 5. Serve with a garnish of fresh parsley, pine nuts, and smoked sea salt.
FAQ & Expert Tips
Spring onions are also known as scallions or green onions. They are all the same thing!
These onions are long and green. They have a mild sweet flavor. They add a lovely brightness to dishes like this pasta without the bite of a regular onion.
I recommend any short pasta. The original recipe is served with bowties, but I haven't found a bean-based bowtie pasta.
Short pastas like penne, rigatone, rotini, gemelli, etc. will all be great!
This pasta will last in the fridge for up to a week. Store in an air-tight container.
Feel free to reheat in the microwave or quickly heat on the stove. You can add a splash of water to help re-hydrate the sauce.
Recipe Prayer
Thank you God for the nutrients and flavors in this meal. We are grateful that You give us fresh seasonal produce to nourish our bodies. Amen.
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📖 Recipe
Vegan Pea and Spring Onion Pasta
Ingredients
- ¾ Cup Vegetable Stock
- 1 ½ Cups Minced Scallions
- 2 ½ Cups Peas
- ¾ Cup Non-Dairy Cream or canned coconut milk
- 2 Tablespoons Nutritional Yeast
- 4 Cloves Garlic minced
- 2 Teaspoons Minced Tarragon
- ½ Teaspoon Liquid Smoke
- 1 Teaspoon Salt
- ¼ Teaspoon Pepper
- 1 Pound Short Pasta like penne, rigatoni, or bowtie
- Toasted Pine Nuts for garnish
- Smoked Flaky Sea Salt for garnish
- Roughly Chopped Parsley for garnish
Instructions
- Use 2 tablespoons of the vegetable stock to sauté the green onions for 3-5 minutes, until they soften.
- Add the peas, cream, remaining stock, nutritional yeast, garlic, tarragon, salt, and pepper. Bring to a simmer and adjust heat to maintain a simmer. Cook a few minutes until reduced to a sauce like consistency.
- Meanwhile, cook the pasta in a large pot of boiling salted water until al dente. Drain.
- Transfer the cooked pasta to the skillet with the sauce and toss well.
- Serve with a garnish of fresh parsley, pine nuts, and smoked sea salt.
Nutrition
Nutrition information is an estimate.
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