This easy creamy pasta and peas is super quick to make and is one the whole family loves. It uses simple ingredients that you'll probably already have at home and is ready in 30 minutes start to finish. It's perfect for busy weeknights!
This is a delicious way to incorporate peas in a dish. I also love the creamy sauce which I make dairy-free. Sometimes dairy-free cream sauces are made by soaking raw cashews and blending them, which is entirely too much work for a quick weeknight meal.
The creamy sauce is also lighter than traditional cream sauce. Instead of using heavy cream or half and half, the sauce is made with milk. But don't worry - it's still creamy and delicious!
The sauce has one of my favorite ingredients to cook with - white miso paste. It's optional because it's not something that everyone has in their fridge and the sauce still tastes great on its own. But it adds an amazing umami flavor! So definitely add it if you have it.
Looking for other pasta recipes with veggies? Try my roasted zucchini and tomato pasta dish and my pasta salad without mayo.
Jump to:
Why You'll Love This Creamy Pasta And Peas
- Super quick and easy: Start to finish it's ready in 30 minutes. It's the perfect weeknight meal.
- Vegan option without cashews: Whether you're concerned about a food allergy, or trying to keep a cream sauce lighter, you don't need cashews in this recipe.
- Simple ingredients: You probably have all the ingredients for this at home!
Ingredient Notes
- Spaghetti - Any pasta you like is fine. I've made this with penne, angel hair, spaghetti, farfalle and more. It all works. You can also use a whole grain pasta if you prefer.
- Flour - I use all purpose flour but you can sub with your favorite flour.
- Milk - If you're using non-dairy milk, your best options are unsweetened soy, almond, or oat milk.
- Vegetable broth - Homemade broth or packaged.
- Garlic powder - You can also use 1-2 cloves of fresh garlic. Sauté it with the onions during their last minute of cooking.
Please see the recipe card below for the full list of ingredients and amounts needed.
Variations
- Add cheese - Add some shredded cheese to the sauce or top with parmesan cheese (regular or non-dairy).
- Add spice - Sprinkle some red pepper flakes into the sauce or on top of the finished dish.
- Change the veggie - Instead of peas, substitute broccoli or cauliflower.
How to Make Creamy Pasta And Peas
Step 1: To get started, heat a large pot of water on high heat. Cook the pasta according to the package instructions.
Step 2: Five minutes before it's done, add the frozen green peas to the boiling pasta
Step 3: While the pasta is cooking, you can prepare the creamy pasta sauce. Start by melting the butter in a large skillet. Add the chopped onions to the melted butter and sauté for 5 minutes.
Step 4: Add the flour and whisk constantly for a minute.
Step 5: Whisk in the veggie broth, milk and white miso paste (if you're using it).
Step 6: Next add your salt, black pepper and garlic and bring to a low boil to thicken the sauce. Once it boils, lower the temperature and simmer 5-7 minutes, stirring occasionally.
Step 7: Once the sauce is done, add the drained pasta and peas to the sauce and toss to coat. Season to taste. Serve immediately as the sauce can get too thick if it sits for too long.
Expert Tips
- If you are using minced garlic instead of powdered, add it to the onions during the last minute of cooking.
- When making the sauce, make sure you are occasionally stirring it so the bottom of the pan doesn't burn. If the sauce gets too thick, add a little more broth to it.
- Do not let this pasta dish sit once cooked. The sauce will really thicken up and get absorbed into the pasta. Serve immediately.
Serving Suggestions
A salad goes great with this pasta dish but I often prefer to cook my greens. This roasted bok choy is one of my favorite veggie side dishes
If you're not interested in greens, check out my smoky roasted cauliflower or sauteed delicata squash. They are easy recipes with minimal prep work.
Storage and Recipe FAQs
Sure! Use your favorite gluten-free pasta and gluten-free flour in place of the regular flour.
Yes. Just substitute whole wheat pasta and white whole wheat flour for the all purpose flour.
Store any leftovers in an airtight container in the fridge for up to 4 days. Make sure the pasta has cooled to room temperature before putting it in the fridge. I do not recommend freezing this dish as the texture would not be great.
For best results, reheat it in a pan on the stovetop. When you are reheating it, you may want to add a little milk to get a more creamy texture. You can also microwave it but the sauce will be very thick.
More Veggie Dinners
If you tried this Creamy Pasta and Peas Recipe or any other recipe on my website, please leave a ⭐ star rating and let me know how it went in the comments below. Thanks for visiting!
Recipe
Creamy Pasta With Peas (Vegan Option)
Ingredients
- 1 lb spaghetti or your favorite pasta
- ½ cup frozen or fresh peas
- 3 tablespoon butter (regular or non-dairy)
- ½ yellow onion, chopped
- 3 tablespoon flour
- 1 cup milk (regular or unsweetened non-dairy milk)
- 1¼ cup vegetable broth
- ½ teaspoon miso paste optional
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon garlic powder
Instructions
- Cook pasta according to package directions. 5 minutes before it’s done, add frozen peas to the pot and continue to boil. While the pasta is cooking, prepare the sauce.
- Melt butter in a large skillet or saucepan on medium heat. Add onions to melted butter and sauté for 5 minutes, stirring occasionally.
- Add flour and whisk to combine thoroughly. Continue to cook for 1 minute, stirring constantly.
- Add broth, milk and miso paste (if you're using it) and whisk until combined. Add salt, pepper and garlic powder and bring to a low boil to thicken sauce.
- Once it comes to a boil, lower the temperature and simmer for 5-7 minutes, stirring regularly. If the sauce is too thick, add a little more broth to thin it.
- Add the drained pasta and peas to the sauce and stir to combine. Season to taste and stir.
- Store leftovers in an airtight container in the fridge for up to 3-5 days. You may need to add some additional liquid (veggie broth or milk) when reheating.
Equipment
- Large pot
- Sauce pan
- Cutting board
Notes
- I don't recommend using coconut milk in this recipe. It will give too much coconut flavor. I use soy milk to make this but almond milk and oat milk would work well too. Make sure it's unsweetened and not "vanilla" flavored.
- Do not let this pasta dish sit once cooked. The sauce will really thicken up and get absorbed into the pasta. Serve immediately.
Jen says
We love this pasta dish. It's super easy to just throw some frozen peas in the pasta as it cooks. I make it vegan and use unsweetened soy milk and Country Crock plant butter.