Go Back
–+ servings
A plate of Vegan Pea and Spring Onion Pasta with bowls of garnishes surrounding it.

Vegan Pea and Spring Onion Pasta

Print Recipe
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.
Course Main Course
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 8
Calories 317
Author Elizabeth

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

Calories: 317kcal | Carbohydrates: 53g | Protein: 12g | Fat: 7g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.3g | Sodium: 392mg | Potassium: 407mg | Fiber: 6g | Sugar: 5g | Vitamin A: 602IU | Vitamin C: 23mg | Calcium: 49mg | Iron: 2mg