Creamy Pea Pasta Recipe (Vegan) Recipe
This Creamy Vegan Pea Pasta is lathered up in the most delicious, luscious sauce made with fresh (or frozen) English peas and mint without a lick of dairy! Happy little shells cradle a vibrant, creamy green sauce made up of peas and mint.
How to Make the Best Creamy Pea Pasta Recipe (Vegan)
This creamy vegan pea pasta is a celebration of spring flavors, bringing together fresh green peas and fragrant mint in a silky, dairy-free sauce that’s absolutely irresistible. The secret to its luscious creaminess lies in blending a portion of the sautéed peas with hemp hearts and miso paste, creating a sauce that rivals any cream-based pasta without a drop of dairy.
What makes this recipe truly special is the balance of flavors—the sweetness of the peas, the brightness of fresh mint and lemon, and the umami depth from the miso paste all come together in perfect harmony. It’s a dish that looks as beautiful as it tastes, with its vibrant green sauce clinging to every nook and cranny of shell-shaped pasta.
Whether you’re fully plant-based or simply looking to add more vegetable-forward meals to your rotation, this pea pasta delivers restaurant-quality results in just 30 minutes. It’s elegant enough for a dinner party yet simple enough for a weeknight meal when you want something nourishing and satisfying.
Creamy Pea Pasta Recipe (Vegan)
This Creamy Vegan Pea Pasta is lathered up in the most delicious, luscious sauce made with fresh (or frozen) English peas and mint without a lick of dairy! Happy little shells cradle a vibrant, creamy green sauce made up of peas and mint.
Ingredients
Pasta and Sauce Base
Blended Sauce
For Serving
Instructions
Cook the Pasta
- Set generously salted water to boil for pasta, and cook pasta according to the package instructions, drain and set aside.
Prepare the Pea Mixture
- Chop shallots and garlic. Heat oil in a large skillet over medium heat. Sauté shallots and garlic for 4-5 minutes, stirring until golden and fragrant.
- Turn down to medium-low heat. Add peas and give a stir. If using fresh peas, cover with a lid so they gently steam for 3 minutes or until tender and bright. If using frozen, just sauté until completely thawed and tender.
Make the Creamy Sauce
- Measure out 1½ cups of the pea-shallot mixture (leave the rest in the pan) and place in a blender along with water, 1 tablespoon lemon juice, mint leaves, salt, pepper, miso paste, and hemp seeds (or cashews).
- Blend for a full minute until very creamy and smooth. If it feels too thick, add a little more water to loosen. Taste and adjust salt. Set aside.
Combine and Serve
- To the skillet with the remaining pea-shallot mixture, add the pea shoots or spinach, and gently wilt, stirring for 30-60 seconds over low heat.
- Add the drained pasta and pour in the sauce from the blender and give a good stir. Rinse out the blender with a couple of tablespoons of water, adding this to the pan, gently warming the pasta up.
- Taste and season with salt, lemon zest, and more pepper if you like. If you want a looser sauce, feel free to stir in more water. For extra richness, stir in a generous drizzle of olive oil or truffle oil.
- Serve immediately. Garnish with vegan cheesy sprinkle or Pecorino cheese. Top with microgreens or sprouts if you like, or seeds!
Notes
- Fresh mint is highly recommended for the best flavor, but you can substitute part of it with flat-leaf parsley.
- Hemp hearts give a wonderful creamy texture without dairy, but soaked raw cashews work as a great alternative.
- For a nut-free version, stick with the hemp hearts.
- This pasta is best served immediately as the sauce may thicken as it sits.
