Description
This Vegan Creamy Lemon Pasta with Peas is a quick, delightful, and dairy-free dish perfect for a light yet flavorful meal. Made with plant-based butter, cream, and parmesan, enriched with fresh lemon zest and juice, and finished with sweet peas and a touch of red chili flakes, this pasta offers a refreshing, creamy texture with a zesty kick.
Ingredients
Scale
Pasta
- 8 oz Short Pasta (orecchiette or penne)
Sauce
- 2 tbsp Plant-based Butter
- 1 medium Red Onion (finely chopped)
- 1 medium Lemon (zest and juice)
- 1 tsp Red Chili Flakes (adjust to taste)
- 1 cup Frozen Peas (or fresh peas)
- 1 cup Plant-based Cream (or coconut cream)
- 1/2 cup Plant-based Parmesan
Instructions
- Cook Pasta: Bring a large pot of salted water to a vigorous boil. Add your chosen short pasta and cook according to package instructions until al dente. Reserve 1-2 cups of pasta water for later use before draining.
- Sauté Onion: In a large pan over medium heat, melt the plant-based butter. Add the finely chopped red onion and sauté for 3-4 minutes until soft and translucent, releasing a delicious aroma.
- Add Lemon and Chili: Stir in the lemon zest and red chili flakes. Pour in the lemon juice and cook the mixture for an additional minute to develop a vibrant, zesty base.
- Cook Peas: Add the frozen peas to the pan and cook for 2-3 minutes until tender and bright green, enhancing the sauce with sweetness and color.
- Make Creamy Sauce: Pour in the plant-based cream and simmer for 1-2 minutes, allowing the sauce to thicken slightly. Adjust the sauce consistency by adding reserved pasta water as needed.
- Combine Pasta and Sauce: Gently toss the cooked pasta with the creamy sauce in the pan. Stir in the plant-based parmesan, season to taste, and serve immediately while warm and inviting.
Notes
- Reserve pasta water as it helps to adjust the sauce consistency and makes it cling better to the pasta.
- Adjust red chili flakes according to your heat preference.
- Use fresh peas if available for more vibrant flavor and color.
- The plant-based cream can be substituted with coconut cream for a slight tropical twist.
- Serve immediately for best texture and flavor.
