This easy green pea pasta is a simple weeknight meal you can whip up with a few basic ingredients in less than 20 minutes. It’s vegan, dairy-free, and easily made gluten-free plus you can even blend the peas into a creamy green pea sauce that even kids will love.

A top view of a plate full of pasta and peas garnished with parsley and red pepper flakes.

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Why make this recipe

I love that this pasta and peas recipe takes very little prep and turns a bag of peas into cozy comfort food in minutes. With a few simple ingredients, you have a healthy meal that the whole family will love.

Being vegan for nearly a quarter of a century now, I have mastered the art of a quick and easy pasta dish that I can get on the table quickly before my boys head out to their weeknight activities. We love silken tofu pasta, creamy veggie pasta, broccoli pasta, and creamy tahini pasta just to name a few. However, this pasta and peas recipe is always a hit with the whole family!

Ingredients and substitutions

  • Pasta – any small pasta like ditalini or small shells. See what brands of pasta are vegan.
  • Green Peas – you can use fresh peas or frozen peas. I love baby peas or petite peas for this recipe. They are super tender and delicious.
  • Olive Oil – or any other neutral flavored oil to saute the onion.
  • Onion – a small sweet onion or yellow onion.
  • Vegan Butter – any vegan butter will work. I like to use my homemade vegan butter.
  • Garlic – fresh minced garlic. You can also use garlic powder if you don’t have fresh garlic.
  • Vegan Parmesan Cheese – you can use your favorite brand of store-bought parm or replace it with a mozzarella-style cheese or 1/4 cup of nutritional yeast or my homemade vegan parm.
  • Fresh Parsley – optional, but adds a fresh flavor to the pasta. You can use a tablespoon of dried parsley instead, but fresh gives a better flavor. You can also use fresh basil leaves or vegan pesto instead.
  • Salt and Pepper – for flavor. I also like to add a dash of red pepper flakes.

Helpful tools

Another great thing about this recipe is that it doesn’t require any special equipment. All you need is a large frying pan, pot, or wok to cook the peas and mix in the cooked pasta.

A blue plate filled with green pea pasta with a fork on the side.

How to make pasta and peas

A full printable version of this recipe with ingredient measurements is available at the bottom of this post.

Step 1 – Boil your pasta in salted water according to package directions until a dente. (It will cook a little bit more in the sauce at the end.)

Step 2 – Peel and dice an onion into small pieces and saute it in a large skillet in 2 tablespoons of olive oil over low heat for 5 minutes.

Step 3 – Add minced garlic and saute for another minute, then add the fresh or frozen peas to the onions and garlic and turn the heat to medium.

Peas cooking with onions and garlic in vegan butter.
Onions, garlic, peas, pasta water and butter.
Peas sautéing in butter and pasta water with parmesan cheese sprinkled in.
Vegan Parmesan cheese added.

Step 4 – Scoop out 1 cup of pasta cooking water and add it to the skillet with the peas with 4 tablespoons of butter and simmer for about 5 more minutes until the butter is melted and the peas are tender.

Step 5 – Add 3/4 cup of vegan parm, (saving 1/4 cup for garnishing) give it a good stir and allow the cheese to melt.

Step 6 – Drain the cooked pasta, then add it to the cooked peas. Stir well and add salt and pepper to taste and a few shakes of red pepper flakes if desired. Allow it to sit for a few minutes to soak up the flavors of the sauce. Sprinkle with fresh chopped parsley.

Small shell pasta mixed in with a green pea sauce.

I also love to sprinkle this dish with some vegan bacon bits for extra flavor and a little crunch.

Pro Tips

  • Saute the onion over low heat to bring more sweetness and flavor.
  • To make this a creamy pea pasta sauce – Transfer the cooked onion and pea mixture to a blender and puree it until smooth before mixing it with the pasta. You can add a little pasta water until the desired consistency is achieved. (This is great for kids and picky eaters.)
  • Don’t want to use butter? You can swap it out for 1/2 cup of cashew cream or coconut cream.

How to make gluten-free pasta and peas

This green pea pasta sauce is naturally gluten-free, (just be sure to use a gluten-free cheese) so all you need to do is mix in your favorite gluten-free pasta to make it a gluten-free meal.

Storage and reheating

Refrigerate: This green pea pasta will keep well in the fridge for 3 – 5 days in an airtight container.

Freeze: Pasta and peas freezes well and can be stored in an airtight container in the freezer for up to 3 months. Thaw overnight in the fridge before reheating.

Reheating: Reheat the pasta and peas in the microwave for about 3 minutes or add a few tablespoons of water and reheat it in a saucepan on the stovetop.

Vegan pasta and peas with parsley on the side and a tea towel behind it.

More easy pasta recipes

I love quick and easy vegan pasta recipes and have many of them on the blog, but these are a few of our favorites.

Green pea pasta recipe

A blue plate filled with green pea pasta made with small pasta shells and garnished with parsley.
Diet
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5 from 6 rating

Green Pea Pasta

Yield: 8
Prep: 8 minutes
Cook: 12 minutes
Total: 20 minutes
Author: Monica Davis
A quick and easy pasta and peas recipe perfect for weeknight meals.
Print Leave a Review Pin Recipe

Ingredients

  • 1 (16 oz) package pasta, (small shapes work best)
  • 2 tablespoons olive oil
  • 1 medium onion
  • 1/2 teaspoon salt
  • 4 cloves garlic, minced
  • 4 tablespoons vegan butter
  • 2 cups green peas, fresh or frozen
  • 1 cup pasta water
  • 1 cup vegan Parmesan cheese, divided (or mozzarella cheese)
  • 1/4 teaspoon fresh ground black pepper, or to taste
  • 1/4 teaspoon red pepper flakes, or to taste

Instructions
 

  • Boil your pasta in salted water according to package directions until a dente. (It will cook a little bit more in the sauce at the end.)
  • Peel and dice an onion into small pieces. Sauté it in a large skillet with 2 tablespoons of olive oil and 1/2 teaspoon of salt over low heat for 5 minutes.
  • Add minced garlic and sauté for another minute, then add the fresh or frozen peas to the onions and garlic and turn the heat to medium.
  • Scoop out 1 cup of pasta cooking water and add it to the skillet with the peas with 4 tablespoons of butter and simmer for about 5 more minutes until the butter is melted and the peas are tender.
  • Add 3/4 cup of vegan parm (saving 1/4 cup for garnishing) and give it a good stir and allow the cheese to melt.
  • Drain the cooked pasta, then add it to the cooked peas. Stir well and add salt and pepper to taste and a few shakes of red pepper flakes if desired. Allow it to sit for a few minutes to soak up the flavors of the sauce.
  • Sprinkle with fresh chopped parsley and the remaining 1/4 cup of vegan parm.

Notes

    • Saute the onion over low heat to bring more sweetness and flavor.
    • To make this a creamy pea pasta sauce – Transfer the cooked onion and pea mixture to a blender and puree it until smooth before mixing it with the pasta. You can add a little pasta water until the desired consistency is achieved. (This is great for kids and picky eaters.)
    • Don’t want to use butter? You can swap it out for 1/2 cup of cashew cream or coconut cream.
  •  
Serving: 1cup, Calories: 340kcal, Carbohydrates: 48g, Protein: 9g, Fat: 12g, Saturated Fat: 3g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 4g, Trans Fat: 0.03g, Sodium: 339mg, Potassium: 230mg, Fiber: 4g, Sugar: 4g, Vitamin A: 564IU, Vitamin C: 16mg, Calcium: 37mg, Iron: 1mg
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