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This Creamy Pea Pesto Pasta is ready in just about 30 minutes, naturally loaded with plant-based protein, and the perfect vegan dinner recipe to enjoy throughout Spring and early Summer.
Table of Contents
A High-Protein Spin on Classic Pesto
When you think of homemade pasta sauces, you likely think of staples like Easy Roasted Tomato Sauce, Homemade Marinara Sauce, or Lentil Bolognese Sauce. But we love a twist on the Classic Vegan Pesto just as much!
This fun and creamy Pea Pesto is another Easy Nut-Free Vegan Pesto recipe that is filled with flavorful fresh herbs, yet is also rich in plant-based protein thanks to the green peas!
Use this homemade pea pesto to make this creamy pesto pasta, or a few other easy vegan recipes like a sandwich spread, pizza sauce, pasta salad, or easy vegan appetizer like these Pesto Pinwheels! All you need is a few simple ingredients.
Key Ingredients You’ll Need
- Cashews: Most traditional pesto sauces are made with raw or toasted pine nuts. We opted for cashews, which create a great, creamy pasta sauce and are naturally more affordable. We have not tested a nut-free alternative, but you may have luck replacing the cashews with raw sunflower seeds or pine nuts if desired.
- Peas: Canned peas, frozen peas, or fresh peas work well. If you are using frozen, thaw them under cool water using a fine mesh sieve before blending.
- Basil: Fresh basil leaves are essential for the best, rich pesto flavor. Unfortunately, dried basil won’t work in its place.
- Vegan parmesan: Use either homemade vegan parmesan cheese made from cashews and nutritional yeast, or opt for your favorite store-bought brand.
- Garlic: Fresh garlic cloves will yield the best, garlicky flavor. If you’re out, you can substitute 1/2 teaspoon of garlic granules or garlic powder.
- Olive oil: Used in the homemade pesto to create an extra smooth creamy texture. A quality olive oil will also enhance the flavor and highlight the herbaceous flavors in the freshly packed basil and garlic.
- Lemon: Lemon juice and lemon zest add a natural brightness and citrusy aroma that balances the richer flavors in the pasta dish.
- Pasta: Any pasta of choice will work. If you are gluten-free, opt for your favorite gluten-free pasta. Alternatively, you can use a fresh al dente pasta. Try our Authentic Homemade Vegan Pasta (it’s naturally egg-free!)
Equipment Needed
How to Make Creamy Pea Pesto Pasta
- Soak the cashews. Place the cashews in a medium-sized bowl and cover with boiling water. Set aside to soak and soften for at least 30 minutes or overnight.
- Make the pea pesto. Drain the cashews and add them to a high-speed blender along with the peas, basil, vegan parmesan, garlic, olive oil, lemon juice, lemon zest, and salt. Blend until a paste forms, scraping down the sides of the blender as needed. Set aside.
- Cook the pasta. Bring a large pot of salted water to a boil. Once boiling, add the pasta and cook according to package instructions or until al dente.
- Reserve the pasta water. Before draining, reserve 1 1/2 cups of pasta water. Add 1 cup of the pasta water to the blender and blend the pea pesto until a smooth pasta sauce forms.
- Toss the pasta and sauce together. Add the pasta and blended sauce back to the pot over low heat. Stir until the pasta is evenly coated, adding additional pasta water as desired to thin.
- Serve. Season with salt and black pepper to taste, garnish with chopped basil, red pepper flakes, and lemon zest, if desired, then enjoy while warm!
Serving Suggestions
We love to serve this pasta as an easy weeknight meal or comforting weekend lunch. It’s hearty enough to enjoy on its own, but we love to serve it with a side of bread or a simple side dish, such as this Brussels Sprouts Caesar Salad or Simple Roasted Vegetables.
If you’d like to pair it with crusty bread, here are a few of our favorites:
- 4-Ingredient No Knead Bread
- Vegan Garlic Bread
- Vegan Pandesal (Filipino Bread Rolls)
- Fluffy Potato Rolls
- Garlic Herb Dinner Rolls
Storage Instructions
Once the al dente pasta is tossed with the homemade pea pesto sauce, it is best enjoyed immediately while fresh. As the pasta sits, the pasta will begin to absorb the pesto sauce and become significantly less creamy.
If you are planning to have leftovers, or are making this pasta recipe for vegan meal prep, it is best to keep the pea pesto and pasta separate and combine in a large skillet just before serving.
Cooled pasta will keep for up to 4 days in the refrigerator. Store leftovers in an airtight container to prevent the pasta from drying out.
More Pesto Recipes You May Enjoy:
Make sure you tag us on Instagram @sweetsimplevegan and @consciouschris and hashtag #sweetsimplevegan if you make this recipe. We love to see your photos!
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Creamy Pea Pesto Pasta Recipe
- Total Time: 45 minutes
- Yield: 6-8 servings
- Diet: Vegan
Description
This Creamy Pea Pesto Pasta is ready in just about 30 minutes, naturally loaded with plant-based protein, and the perfect vegan dinner recipe to enjoy throughout Spring and early Summer.
Ingredients
- ¾ cup raw cashews
- 2 cups peas (thawed, if using frozen)
- 1¼ cup basil, packed
- ½ cup vegan parmesan
- 2 cloves garlic
- ¼ cup olive oil
- Juice and zest of 1 lemon
- ½ teaspoon salt
- 16 ounces pasta
- Fresh basil, for garnish
- Lemon zest, for garnish
Equipment
Instructions
- Soak the cashews. Place the cashews in a medium-sized bowl and cover with boiling water. Set aside to soak and soften for at least 30 minutes, or overnight.
- Make the pea pesto. Drain the cashews and add them to a high-speed blender along with the peas, basil, vegan parmesan, garlic, olive oil, lemon juice, lemon zest, and salt. Blend until a paste forms, scraping down the sides of the blender as needed. Set aside.
- Cook the pasta. Bring a large pot of salted water to a boil. Once boiling, add the pasta and cook according to package instructions, or until al dente.
- Reserve the pasta water. Before draining, reserve 1 1/2 cups of pasta water. Add 1 cup of the pasta water to the blender and blend the pea pesto until a smooth pasta sauce forms.
- Toss the pasta and sauce together. Add the pasta and blended sauce back to the pot over low heat. Stir until the pasta is evenly coated, adding additional pasta water as desired to thin.
- Serve. Season with salt and black pepper to taste, garnish with chopped basil, red pepper flakes, and lemon zest, if desired, then enjoy while warm!
Notes
- Storage: If you are planning to have leftovers, or are making this pasta recipe for meal prep, it is best to keep the pea pesto and pasta separate and combine in a large skillet just before serving. Cooled pasta will keep for up to 4 days in the refrigerator. Store leftovers in an airtight container to prevent the pasta from drying out.
- This pasta is best enjoyed immediately while fresh. As the pasta sits, the pasta will begin to absorb the pesto sauce and become significantly less creamy.
- Prep Time: 30 minutes
- Cook Time: 15
- Category: Pasta, Entree
- Method: Blender and Stovetop
This was so delicious! We had all the ingredients on hand and it was so easy to make. We’ll be adding this to our list of recipes for quick dinner recipes.