There is something about this creamy vegan alfredo pasta with peas that screams comfort food. Curl up on the couch with a bowl of this pasta next time you need a warm, hearty, and satisfying dish. Fresh peas are nested in a pile of pasta and covered in a cheesy creamy vegan alfredo sauce. And yes, it’s plant-based and dairy-free.

Instructions

1. Bring a large salted pot of water to boil. Add the pasta nests and boil for 7-9 minutes until al dente.
2. While the pasta is cooking, add oil to a large pan over medium heat and saute the onions until translucent or about 4-5 minutes.
3. Add the garlic and saute for another minute until fragrant. Toss in the frozen peas and let them heat for a minute or two.
4. Add in the butter, cream, and parmesan and cook on medium-low until the sauce thickens. Add salt and pepper to taste.
5. When the pasta is done, drain and add to the sauce mixture along with the reserved pasta water if your sauce is too thick.
6. Remove from heat and serve warm. Top with additional parmesan and salt and pepper if desired.
7. Store leftovers in an airtight container in the fridge for 3-5 days.

Try it with this fresh homemade garlic bread for the perfect combination.

Try these other recipes:

Butternut Squash Ravioli

Bruschetta

Vegan Spaghetti

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Creamy Vegan Alfredo Pasta

Fresh peas are nested in a pile of pasta and covered in a cheesy creamy vegan alfredo sauce. And yes, it's plant-based and dairy-free.

Course Dinner, Main Course, Side Dish

Cuisine Italian

Keyword alfredo, fettuccine, pasta, peas, plant-based, vegan, vegan cheese

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 4

Author Allison Crawford at The Hungry Carrot

Ingredients

• 9 oz bowtie pasta or pasta of your choice
• 1 tbsp olive oil
• 1/2 yellow onion-diced
• 1 tbsp garlic-minced
• 1 cup frozen peas
• 1 cup vegan cream
• 1/4 cup pasta water-reserved
• 1/4 cup vegan parmesan-grated (plus extra for garnish)
• 1 tbsp vegan butter
• salt and pepper to taste

Instructions

• Bring a large salted pot of water to boil. Add the pasta nests and boil for 7-9 minutes until al dente.
• While the pasta is cooking, add oil to a large pan over medium heat and saute the onions until translucent or about 4-5 minutes.
• Add the garlic and saute for another minute until fragrant. Toss in the frozen peas and let them heat for a minute or two.
• Add in the butter, cream, and parmesan and cook on medium-low until the sauce thickens. Add salt and pepper to taste.
• When the pasta is done, drain and add to the sauce mixture along with the reserved pasta water if your sauce is too thick.
• Remove from heat and serve warm. Top with additional parmesan and salt and pepper if desired.
• Store leftovers in an airtight container in the fridge for 3-5 days.

The post Vegan Alfredo Pasta with Peas appeared first on The Hungry Carrot.