Meatless Friday: Vegan Pea and Spring Onion Pasta

For Meatless Friday, Elizabeth Varga shares a vegan version of a pasta dish that showcases fresh seasonal vegetables. Download our printable recipe card!

I love this pasta dish! My mom used to make a non-vegan version of this recipe quite often when I was growing up.

I always loved the combination of the creamy sauce mixed with the freshness of spring onions. It's just the right combination of rich and bright!

This vegan version of pea and spring onion pasta uses a non-dairy cream and nutritional yeast in place of the heavy cream and parmesan called for in the original recipe. I also added some liquid smoke to add a more meaty, smoky flavor, since the original recipe had prosciutto.

The veganized version of this pasta is everything I loved about the original. It's creamy, fresh, filled with texture, hearty and satisfying, and downright delicious!

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Vegan Pea and Spring Onion Pasta

Makes 8 servings

Ingredients

¾ Cup Vegetable Stock
1 ½ Cups Minced Scallions
2 ½ Cups Peas
¾ Cup Non-Dairy Cream (or canned coconut milk)
2 Tablespoons Nutritional Yeast
4 Cloves Garlic, minced
2 Teaspoons Minced Tarragon
½ Teaspoon Liquid Smoke
1 Teaspoon Salt
¼ Teaspoon Pepper
1 Pound Short Pasta (like penne, rigatoni, or bowtie)
Toasted Pine Nuts, for garnish
Smoked Flaky Sea Salt, for garnish
Roughly Chopped Parsley, for garnish

Directions

Use 2 tablespoons of the vegetable stock to sauté the green onions for 3-5 minutes, until they soften.
Add the peas, cream, remaining stock, nutritional yeast, garlic, tarragon, salt, and pepper. Bring to a simmer and adjust heat to maintain a simmer. Cook a few minutes until reduced to a sauce like consistency.
Meanwhile, cook the pasta in a large pot of boiling salted water until al dente. Drain.
Transfer the cooked pasta to the skillet with the sauce and toss well.
Serve with a garnish of fresh parsley, pine nuts, and smoked sea salt.

For information on ingredient sources and possible substitutions, visit AtElizabethsTable.com.

Did you try this recipe? Share your thoughts with the Catholic Mom community! You'll find the comment box below the author's bio and list of recommended articles.

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