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Green pea pasta in a bowl.

Green Pea Pasta

  • Author: Liz Madsen
  • Total Time: 15 minutes
  • Yield: 6 cups 1x
  • Diet: Vegan


Green Pea Pasta is a comforting bowl of pasta with a super creamy sauce and bright, vibrant flavors. This easy and quick 15 minute recipe features simple ingredients.


Units Scale

Green Pea Pasta

  • 8 ounces Pasta (use any kind; gluten-free if needed)
  • 4 cups Frozen Green Peas (Thawed)
  • 1/3 cup Lime Juice (lemon juice works too)
  • 1+1/2 Teaspoon Granulated Onion
  • 2 Teaspoons Granulated Garlic
  • 1-2 Tablespoons White or Yellow Miso Paste (see note 1 for substitution)
  • 1-2 Tablespoons Tahini (see note 2 for substitution
  • 1/3 cup Filtered Water, As Needed

Optional Garnishes

  • Finely grated vegan parmesan cheese or vegan parmesan topping
  • Fresh cracked black pepper
  • Other, such as fresh herbs, lemon zest, or crushed red pepper flakes


  1. Cook the pasta:​ Start by boiling a large pot of water and cooking the pasta according to package directions. I usually cook my pasta slightly longer than needed for al dente because that's how we like it, but please cook the pasta until it's the texture you like, then drain. If you'd prefer, save a 1/2 cup pasta water or more for the sauce, but I just used filtered water from my fridge and it was fine for this recipe. (There's plenty of starch in the peas, which helps bind the sauce to the pasta.)
  2. Make the sauce:​ While the pasta water boils, thaw the peas (I just microwave them, but you can steam or boil them if you prefer) and add to the blender along with the remaining ingredients. Blend until smooth. Taste and adjust seasonings if needed. Blend again until everything is well incorporated.
  3. Assemble the dish:  Add the sauce to your cooked pasta. Give it a really good stir (I like to use tongs for this, especially when using long pasta).
  4. Serve:​ Plate the finished dish and serve with whatever garnishes you like. We used finely grated vegan parmesan cheese and fresh cracked black pepper.
  5. Storage: Let the green pea pasta cool to room temperature and store in an airtight container for up to 5 days. To revive thickened sauce, add a little water or plain unsweetened non-dairy milk and more vegan parmesan cheese if desired.


  • Note 1: If you cannot have soy, look for chickpea miso paste! If you don't have miso paste, you can just use salt to taste instead. I'd start with a half teaspoon and blend the sauce. Taste and add more if needed. You might not need much at all if you are cooking your pasta in a large pot of salted water, but I don't always do that if my sauce is sufficiently salty.
  • Note 2: If you don't want to use tahini or you can't have sesame seeds, you can use a few tablespoons of soaked raw cashews (or cashew cream) or sunflower seeds (or sunflower seed cream), hemp seeds, cashew butter, sunflower seed butter, or even a splash of extra virgin olive oil. Or skip it for a lighter sauce.
  • Cook Time: 15 minutes
  • Category: Pasta, dinner
  • Method: Stove Top
  • Cuisine: American, Italian

Keywords: Green Pea Pasta, vegan dinner recipes, vegan pasta dishes