Vegan Creamy Lemon Pasta with Peas Recipe

Introduction

This vegan creamy lemon pasta with peas is a bright and comforting dish perfect for any day of the week. It combines zesty lemon, tender peas, and a rich plant-based cream sauce for a satisfying yet light meal. Quick to prepare, it’s a wonderful option for a flavorful plant-based dinner.

Ingredients

• 8 oz (250 g) pasta
• 2 tablespoons (40 g) plant-based butter
• 1 medium red onion, chopped
• Zest and juice of 1 lemon
• ¼ teaspoon red chili flakes
• 1 ½ cups (200 g) frozen peas
• 1 cup (200 ml) plant-based heavy cream alternative
• ⅓ cup plant-based parmesan
• Salt and freshly ground black pepper to taste

Instructions

1. Step 1: Bring a large pot of water to a boil, salt it generously, and cook the pasta according to the package instructions. Reserve 1-2 cups of pasta water before draining.
2. Step 2: Meanwhile, melt the plant-based butter in a large, deep pan over medium heat. Add the chopped red onion and sauté for 3-4 minutes until softened.
3. Step 3: Stir in the lemon zest and red chili flakes. Add the lemon juice and cook for another minute to combine the flavors.
4. Step 4: Add the frozen peas and cook for 2-3 minutes until they soften to your liking.
5. Step 5: Pour in the plant-based cream and simmer for 1-2 minutes until the sauce thickens. If the sauce becomes too thick, add a splash of the reserved pasta water to loosen it.
6. Step 6: Add the cooked pasta to the pan and toss well to coat it evenly with the sauce.
7. Step 7: Stir in the plant-based parmesan, season with salt and freshly ground black pepper to taste, and serve immediately.

Tips & Variations

• Use gluten-free pasta if you prefer a gluten-free version.
• For extra freshness, add chopped fresh basil or parsley before serving.
• If you like more heat, increase the amount of red chili flakes or add a pinch of cayenne pepper.
• Substitute frozen peas with fresh peas for a sweeter, more delicate flavor when in season.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan over low heat, adding a splash of plant-based milk or water to loosen the sauce as needed. This dish is best enjoyed fresh as the creamy sauce can thicken upon cooling.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular cream instead of plant-based cream?

Yes, you can substitute with regular dairy cream if you are not strictly vegan; however, the dish will no longer be vegan.

How can I make this dish more protein-rich?

Adding cooked chickpeas, tofu cubes, or your favorite plant-based protein can boost the protein content without compromising flavor.

Vegan Creamy Lemon Pasta with Peas Recipe

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★★★★★

4.6 from 63 reviews

This Vegan Creamy Lemon Pasta with Peas is a light yet indulgent dish featuring al dente pasta tossed in a luscious plant-based cream sauce infused with fresh lemon zest and juice. Sweet peas add a vibrant pop of color and flavor, while plant-based butter and vegan parmesan provide a rich, savory finish. Perfect for a quick weeknight meal or a comforting lunch, this dairy-free and vegan-friendly recipe is bursting with bright, fresh flavors.

• Author: Clara
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Italian
• Diet: Vegan

Ingredients

Scale 1x2x3x

Pasta

• 8 oz (250 g) pasta

Sauce & Vegetables

• 2 tablespoons (40 g) plant-based butter
• 1 medium red onion, chopped
• Zest and juice of 1 lemon
• ¼ teaspoon red chili flakes
• 1 ½ cups (200 g) frozen peas
• 1 cup (200 ml) plant-based heavy cream alternative
• ⅓ cup plant-based parmesan
• Salt and freshly ground black pepper to taste

Instructions

1. Cook the pasta: Bring a large pot of salted water to a boil and cook the pasta according to the package instructions until al dente. Reserve 1 to 2 cups of the pasta cooking water, then drain the pasta and set aside.
2. Sauté the onion: While the pasta cooks, melt the plant-based butter in a large, deep pan over medium heat. Add the chopped red onion and sauté for 3 to 4 minutes until softened and translucent.
3. Add lemon and chili: Stir in the lemon zest and red chili flakes, cooking for about a minute to release their aromas. Then add the lemon juice and continue to cook for another minute to combine the flavors.
4. Cook the peas: Add the frozen peas to the pan and cook for 2 to 3 minutes until they’re warmed through and tender but still vibrant green.
5. Make the creamy sauce: Pour in the plant-based heavy cream alternative and simmer for 1 to 2 minutes until the sauce begins to thicken. If the sauce is too thick, add a splash of the reserved pasta water to loosen it.
6. Combine pasta and sauce: Add the cooked pasta to the pan and toss everything together thoroughly, ensuring the pasta is evenly coated with the creamy lemon sauce.
7. Finish and serve: Stir in the plant-based parmesan, season with salt and freshly ground black pepper to taste, and serve immediately for best flavor and texture.

Notes

• You can use any type of pasta you like, such as spaghetti, fettuccine, or penne.
• Adjust the amount of red chili flakes to suit your spice preference or omit for a milder taste.
• If plant-based cream is unavailable, a blend of soaked cashews and water can be used as a creamy substitute.
• Reserve pasta water is key to adjusting sauce consistency and helps the sauce cling better to the pasta.
• For added texture, sprinkle fresh herbs like parsley or basil when serving.

Keywords: vegan lemon pasta, creamy vegan pasta, lemon pea pasta, plant-based pasta recipe, dairy-free pasta, easy vegan dinner