Creamy Vegan Pasta with Peas

With just the perfect amount of herby brightness, this creamy vegan pasta with peas is an easy midweek meal you’ll want on regular rotation.

This creamy vegan pasta with peas is chock-full of all the good stuff: pasta, chickpeas, peas, and lots of dill and lemon juice.

If you’re looking for an easy, bright, and flavorful vegan dinner recipe, look no further. This vegan pasta with peas is so easy to make, only requires a handful of ingredients, but is still so flavorful.

How to make this creamy vegan pasta recipe

What you need

• Aromatics: I start the creamy pastina with garlic and onion. You could use leeks, shallots, or even scallions instead.
• Chickpeas: I add chickpeas to the pastina, but any white bean will work. Try it with cannellini, navy, or Great Northern beans.
• Pastina: I use pastina–little star-shaped pasta–but you can use any small pasta. Try it with orzo, ditalini, acini de pepe, or pearl couscous.
• Plant-based Heavy cream: I used Silk Heavy Cream, but Califia Farms Better Half would be a great alternative too!
• Finishing touches: I finish the pastina with lemon, dill, and frozen peas. If you don’t have dill, you could use freshly minced parsley or torn basil.

How to make it

• Step 1: Sauté the onion and garlic in a wide pot. Add the chickpeas. Add water and bring to a boil. Reduce the heat to low and simmer for about 20 minutes.
• Step 2: Meanwhile, boil the pastina and drain it.
• Step 3: Add the cooked pastina, cream, lemon juice, dill, and frozen peas to the pot and simmer until the peas are bright green and tender.

You’re ready to serve it up! Simply divide the pasta between bowls and finish each one with more fresh dill and a lemon wedge.

Creamy Vegan Pasta with Peas

With just the perfect amount of herby brightness, this creamy vegan pasta with peas is an easy midweek meal you'll want on regular rotation.

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Prep Time: 10 minutes minutes

Cook Time: 15 minutes minutes

Inactive time: 20 minutes minutes

Total Time: 45 minutes minutes

Servings: 4

Calories: 279kcal

Equipment

• Wide pot

Ingredients

• 1 tablespoon extra virgin olive oil
• 1 yellow onion peeled and small-diced
• 6 cloves garlic peeled and minced
• 15.5-ounce can chickpeas drained
• 1 cup water
• 1 cup pastina or use orzo, ditalini, pearl couscous, or acini di pepe
• 1 cup plant-based heavy cream
• 1 lemon juiced; about 2 tablespoons juice total
• 1 cup frozen peas
• 1 cup dill loosely packed and roughly chopped; plus more for serving
• Lemon wedges optional, for serving
• Salt and pepper

Instructions

Sauté the aromatics:

• Heat 1 tablespoon extra virgin olive oil in a wide pot over medium heat. Add the diced onion to the pot and cook for 5 to 7 minutes until soft. Add the garlic and sauté for 1 minute until fragrant.
• Add the canned chickpeas and 1 cup of water. Bring to a boil. Taste and add salt and pepper if needed. Reduce the heat to low and simmer, uncovered, for 20 minutes.

Cook the pastina:

• Bring a large pot of salted water to a boil. Cook the pastina according to package directions. Drain and set aside.

Finish the creamy pasta:

• Return the pot of chickpeas to a rapid simmer over medium heat. Add the plant-based heavy cream, cooked pastina, lemon juice, frozen peas, and fresh dill. Simmer for 5 minutes until the peas are bright green. Taste and add salt and pepper.

To serve:

• Divide the creamy pasta between bowls. Finish each bowl with a few sprigs of fresh dill and serve with lemon wedges, if desired. Enjoy!

Nutrition

Calories: 279kcal | Carbohydrates: 51g | Protein: 10g | Fat: 5g | Saturated Fat: 1g | Sodium: 43mg | Fiber: 6g | Sugar: 10g