Best 2 Vegan Creamy Lemon Pasta With Peas Recipes

Indulge in a symphony of flavors with our delightful vegan creamy lemon pasta with peas recipe. This tantalizing dish combines the vibrant zest of lemon, the subtle sweetness of peas, and the richness of a creamy sauce to create a culinary masterpiece. It's a perfect balance of tangy, creamy, and refreshing flavors that will tantalize your taste buds.

Additionally, we offer a collection of equally delectable pasta recipes to satisfy your cravings. Embark on a culinary journey with our pesto pasta, a classic Italian dish featuring a vibrant green sauce made from fresh basil, pine nuts, and Parmesan cheese. Or, relish the simplicity of our garlic butter pasta, where the aromatic flavors of garlic and butter create a savory and satisfying meal.

For those seeking a hearty and flavorful option, our sun-dried tomato pasta is a must-try. Juicy sun-dried tomatoes, capers, and a touch of chili flakes blend harmoniously to create a dish that's both flavorful and visually appealing. And for a creamy and comforting experience, our roasted red pepper pasta with goat cheese is sure to delight. Roasted red peppers, tangy goat cheese, and a creamy sauce come together in perfect harmony, making it an indulgent treat.

Let's cook with our recipes!

VEGAN CREAMY LEMON PASTA WITH PEAS

Vegan Creamy Lemon Pasta with Peas image

Luxuriously creamy pasta with a lemony twist and a simple list of ingredients. Love how quickly this velvety pasta comes together! Just add a bit of ham for the carnivores.

Provided by Kare for Kitchen Treaty

Time 40m

Number Of Ingredients 13

Ingredients

1/2 cup raw cashews (can substitute 1/2 cup heavy whipping cream)
8 ounces pasta (I like farfalle, penne, or shells for this pasta)
1 cup of the water you cook the pasta in
2 tablespoons olive oil
1/2 medium yellow onion (diced small (about 1 cup))
3 medium cloves garlic (minced)
1/2 cup dry white wine
Zest and juice from one medium lemon (about 1 tablespoon zest and 2 tablespoons juice)
1/4 teaspoon kosher salt (plus more to taste)
1/8 teaspoon freshly ground black pepper (plus more to taste)
1 cup frozen peas (thawed)
1/4 cup fresh Italian parsley (minced)
1/4 cup cooked cubed ham (per serving, warmed)

Steps:

If using cashews, place them in bowl and cover with boiling water. Let soak for at least 15 minutes.
While the cashews soak, cook the pasta and prep the sauce. Cook the pasta according to package directions and drain, being sure to reserve 1 cup of the pasta water.
Set a large heavy skillet over low heat and add the olive oil. When hot, add the onions. Sweat the onions on low heat (they should barely sizzle) until tender but not browned, 10-12 minutes. Add the garlic and cook, stirring occasionally, for another minute.
Stir in the wine, lemon juice, lemon zest, salt, and pepper. Increase heat to medium. Cook, stirring occasionally, until the liquid has mostly evaporated, about 3 minutes.
Meanwhile, drain the soaked cashews. Blend in a high-speed blender with 1/2 cup water until smooth. Pour into the skillet along with half of the pasta water. (If you're using heavy whipping cream instead of cashews, add that now). Stir until warmed through and bubbly.
Reduce heat to low. Add the cooked pasta and the peas. Stir gently until the pasta is coated. Add additional pasta water as needed to make sure the sauce coats all of the pasta.
Taste and add additional salt and pepper if desired.
Transfer to serving bowl and top with parsley.
Divide the pasta and stir ham into the carnivores' portions, or you can just top their pasta with the ham.

PASTA WITH FRESH HERBS, LEMON AND PEAS

Pasta With Fresh Herbs, Lemon and Peas image

Buy a bunch of parsley along with basil or chives to keep on hand in your refrigerator. The herbs will keep for a week if properly stored. Produce departments often use misters, but greens don't keep well once wet. When you get home, spin the herbs in salad spinner if they're wet, wrap them in a paper towel and then bag them.

Provided by Martha Rose Shulman

Categories dinner, weekday, pastas, main course

Time 15m

Yield 4 servings

Number Of Ingredients 9

Ingredients

1/2 cup finely chopped fresh herbs, such as parsley, basil, tarragon, mint and chives
Zest of 1 lemon, finely chopped
1 garlic clove, finely minced
2 tablespoons fresh lemon juice
3 tablespoons extra virgin olive oil
Kosher salt to taste
3/4 pound pasta, any type
1 cup frozen peas, thawed
1/4 cup freshly grated Parmesan or pecorino

Steps:

Bring a large pot of water to a boil. Meanwhile, in a large bowl or pasta bowl, combine the herbs, lemon zest, garlic, lemon juice and olive oil.
When the water comes to a boil, salt generously and add the pasta. A few minutes before the pasta is done, add the peas to the water. When the pasta is just about al dente, remove a half cup of the cooking water and add to the bowl with the herbs. Drain the pasta and peas, toss with the herb mixture and the cheese, and serve.

Nutrition Facts : @context http, Calories 467, UnsaturatedFat 10 grams, Carbohydrate 71 grams, Fat 13 grams, Fiber 5 grams, Protein 16 grams, SaturatedFat 3 grams, Sodium 381 milligrams, Sugar 5 grams

Tips:

To save time, use frozen peas instead of fresh peas. Just thaw them before adding them to the pasta.
If you don't have white wine on hand, you can use vegetable broth. Just add a little lemon juice to brighten up the flavor.
For a creamier sauce, add a splash of almond milk or coconut milk.
If you don't have nutritional yeast, you can use grated Parmesan cheese instead. Just be sure to use a vegan variety.
Serve this pasta with a side salad or roasted vegetables for a complete meal.

Conclusion:

This vegan creamy lemon pasta with peas is a quick and easy weeknight meal that's packed with flavor. It's made with simple ingredients that you probably already have on hand, and it's sure to be a hit with your family and friends. So next time you're looking for a delicious and satisfying vegan pasta dish, give this recipe a try!