This Vegan Pasta and Peas recipe is filling and easy to make with simple ingredients you probably already have in your kitchen!
You know those pantry recipes that everyone is talking about? A pantry recipe is one using things you probably have on hand! This Vegan Pasta and Peas recipe is what pantry dishes are all about!
I love pasta dishes with a sauce recipe that takes literally the same amount of time as it takes to boil the water. I mean, it’s perfect, right? Dinner on the table in under 20 minutes!
This is another dish veganized by me, but created by my mom. It’s so simple, but I promise you that you will be so surprised by the flavor!
You will love the ease and tastiness of this dish. You will also love how much it makes and how filling it is. No fresh ingredients, which, for busy people is just what you need on a weeknight when you are starving with no time to cook.
To me, there is also something comforting about it. Maybe because it’s my mama’s recipe, but maybe also because it’s simple and it’s pasta! I put it right up there with mac n’ cheese on the comfort food scale!
Tips on making Vegan Pasta and Peas
The Sauce. Okay, I already said this was comfort food, not health food, so don’t get on me about the sauce. The tagline is “mostly healthy,” we all need some down home goodness. And this is it! I use BOTH olive oil and vegan butter for this sauce for the best flavor.
The onions. Use a mini chopper to mince them! They turn a beautiful golden color as they saute with the oil and the butter.
The peas. I love petite green peas or sweet peas, the sweeter the better in my book! Always frozen. I suggest thawing them by running them under hot water in a colander first. Then add the peas to the pasta water the last two minutes of cooking. Drain, reserving pasta water.
Finish it. Top with some great vegan Parmesan cheese!
Variation: Pasta and Peas with Tempeh Bacon
I debated on adding the Tempeh Bacon version to the main title of this recipe. But I wanted you all to try this recipe in it’s most simple state, as I prepare it all of the time until last week when I had the thought of adding tempeh bacon to this recipe!
I suggest that you try it both ways! The true pantry-recipe original version, and then with the tempeh bacon, too! I added the tempeh bacon recipe to the recipe card below!
Let me know if you try this recipe (both ways!) in the comments and tag me on Instagram, too!
Vegan Pasta and Peas
- 1 pound cut spaghetti or broken spaghetti
- 2 tablespoons olive oil
- 2 tablespoons vegan butter
- 1 onion, minced
- 2 cloves garlic, minced
- 2 cups frozen peas, thawed under hot water
- 1/2 teaspoon salt
- black pepper, to taste
- vegan Parmesan cheese
Tempeh Bacon Crumbles
- 1 package tempeh, crumbled
- 2 tablespoons tamari
- 2 tablespoons water
- 1 tablespoon cider vinegar
- 2 teaspoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1 teaspoon liquid smoke
- 1 teaspoon nutritional yeast
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil, for pan
For the Pasta and Peas
- Place the peas into a colander and run under hot water to thaw while cooking the pasta to package instructions. Add peas to the pasta water the last two minutes of cooking. Reserve 6 tablespoons of cooking water.
- While the pasta is cooking, make your sauce.
- Mince onions in a mini chopper or food processor. Heat olive oil and vegan butter in a pan over medium high heat. Add onions and lower heat to medium. You don't want to brown the onions, just cook until translucent and blond. Add the garlic and cook one minute more.
- Add cooking water and salt. Cook for one minute and remove from heat.
- In a serving bowl, add pasta and peas and toss with sauce. Season with pepper. Top with vegan Parmesan cheese. Serve immediately.
For the Tempeh Bacon
- This is best made about an hour before you begin your pasta or even the day before to marinate in the refrigerator.
- Whisk all ingredients in a small bowl. Place tempeh in a container with a lid and pour marinade over the tempeh. The marinade should be thick, so massage it into the tempeh.
- Heat 1 tablespoon olive oil in a non-stick pan over medium-high heat. Add the tempeh and marinade scraping it all into the pan. Cook, stirring occasionally until browned. If it becomes too dry, add 1 tablespoon of water at a time – this will also help to deglaze the pan and you can scrape those little bits off of the bottom.
- Toss with Pasta and Peas in the serving bowl. Top with vegan Parmesan cheese.