Vegan Creamy Lemon Pasta with Peas

This vegan creamy lemon pasta with peas is the perfect recipe for a lazy summer meal. It's a smooth and super flavorful treat that you can whip up in just 20 minutes using just a handful of ingredients.

Inspired by the traditional pasta al limone, this vegan creamy lemon pasta with peas is a plant-based, dairy-free dish that's just perfect for those days when you don't want to spend too much time in the kitchen.

This vegan creamy pasta comes together in just 20 minutes, and it's super flavorful and smooth.

While I generally opt for recipes that don't use dairy alternatives, there are times when you have to do what you have to do to enjoy a rich, creamy pasta dish.

I make the sauce using Elmlea plant-based cream alternative and the vegan Parmesan from Violife.

You can definitely use your favorite shop-bought or homemade vegan cream and Parmesan here.

Why you'll love this vegan creamy lemon pasta

• It's easy to make in just 20 minutes.
• It's perfectly smooth and utterly delicious.
• The lemon flavor pairs perfectly with the peas and transforms the pasta into a real treat.

Ingredients and substitutions

Plant-based butter - I used the unsalted plant-based butter from Flora to make this vegan lemon sauce. You can substitute the butter with olive oil, but the sauce won't be as creamy.

Red onion - Shallots or yellow onions are also good choices here. Make sure you dice the onion finely for this sauce.

Lemon - You'll need the juice and zest of a medium lemon to infuse the sauce with loads of brightness.

Red chili flakes - Increase the quantity of red chili flakes if you want your lemon pasta sauce to have more of a kick.

Frozen peas - Petit pois are perfect in this creamy lemon pasta sauce.

Plant-based cream - Use the equivalent of heavy cream instead of a half and half alternative for an extra creamy sauce. Coconut cream also works here.

Plant-based Parmesan - I typically use the vegan Parmesan from Violife in pasta dishes like this.

Pasta - The pasta you see in the pics is orecchiette, but you can use any other kind of short pasta you like.

How to make vegan lemon pasta sauce

Bring a large pot of water to a boil, salt it generously and cook the pasta according to the instructions on the package. Reserve 1-2 cups of pasta water before draining.

Meanwhile, melt the butter in a large, deep pan and saute the red onion for 3-4 minutes over medium heat until softened.

Stir in the lemon zest and red chili flakes, then add the lemon juice and continue to cook for another minute.

Add the frozen peas and cook for 2-3 minutes or until softened to your likening.

Stir in the plant-based cream and simmer for 1-2 minutes until the sauce thickens. Add a splash of pasta water if it looks too thick.

Transfer the cooked pasta to the pan and toss to combine.

Stir in the plant-based Parmesan, season to taste and serve immediately.

Recipe notes and tips

• This creamy lemon pasta is best served immediately.
• You can add a cup of fresh broccoli with the peas to up the veggie content of this dish.
• Only add extra salt after you've had a chance to taste the pasta - it may be salty enough already from the pasta water and Parmesan.

If you liked this vegan creamy lemon pasta with peas, you might also like some of my other easy vegan pasta recipes:

• Coconut Milk Pasta Sauce
• Vegan Chickpea Pasta Sauce
• Red Lentil Pasta Recipe
• Vegan Leek and Mushroom Pasta
• Sriracha Pasta Sauce

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