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!
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.
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.
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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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.
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