Creamy Pasta e Piselli (Pasta and Peas) with Lemon Garlic Breadcrumbs
Pasta e Piselli also known as Pasta and Peas, is a classic Italian comfort dish made with pasta, peas, olive oil, and aromatics. Topped with lemon garlic breadcrumbs, this version is fully vegan using cheese and cream substitutes. However, there’s an option to make it more traditional relying on starchy pasta water and tender peas to create a naturally creamy sauce without cheese or cream substitutes. I show you how to make it both ways and you can decide which you like better.
If you’re a fan of sweet peas, add this to your radar for the next time the craving hits. I make this simple recipe all the time for busy weeknights, and everyone can’t get enough of this crave-worthy pasta dish.
All you need are a few simple ingredients, and you’ll have the most perfect creamy pasta and peas recipe there is. With two ways to make it – modern and traditional – give both a try to see which you like better.
And, if you love pasta dishes, be sure to try my hearty Tomato Basil Pasta, Avocado Pasta and my creamy Cavolo Nero Pasta.
Ingredients for Pasta e Piselli (With Substitutions)
- Pasta of choice: Use a thicker pasta of your choice so the texture holds during cooking. You can also opt for a combination of pasta.
- Olive oil: You’ll use extra-virgin olive oil to cook the breadcrumbs. You can substitute with any neutral flavored vegetable oil.
- Vegan butter: For flavor.
- Garlic cloves: Make sure that they’re finely minced.
- Vegan cream: Vegan heavy cream adds the creamy factor and smooth texture.
- Vegan Parmesan cheese: I use Violife Just Like Parmesan for the sauce and grated Vegan Parmesan for topping.
- Frozen peas: Just add straight from the freezer, no need to thaw. You can also use fresh peas if you choose. Or sub with another green vegetable, like broccoli, green beans or Brussel sprouts.
- Lemon Zest: For a fresh citrus flavor.
- Black pepper and sea salt: Flavor enhancers. You can sub black pepper for white pepper.
- Panko breadcrumbs: For the lemon garlic breadcrumb topping. Gives it some added crunch too!
For complete ingredient measurements, see the recipe card below!
How to Make Pasta and Peas (Using Vegan Substitutes)
Step 1: Cook the pasta by bringing a large pot of water – that’s well-salted – to a boil. I love to use a Dutch Oven. Cook until al dente (firm to the bite). Save at least 1/2 cup of pasta water. Drain the rest of the pasta.
Step 2: To make the breadcrumbs, heat the extra virgin olive oil in a skillet over medium heat. Add the breadcrumbs and toast until they are golden. Stir often.
Step 3: Add the garlic, lemon zest, and salt. Cook for about 30 more seconds, then take off of heat. Set it aside.
Step 4: To make the sauce, heat the olive oil and vegan butter in a skillet over medium heat. Add the minced garlic and cook for about 30 seconds. Don’t let it brown. Add the vegan cream and bring it to a gentle simmer.
Step 5: Stir in the vegan Parmesan cheese until smooth and melted. Toss in the peas and cook for 2-3 minutes, until heated all the way through and bright green.
Step 6: For the last step, add the cooked pasta and the sauce together and toss to coat. Add some of the reserved pasta water if the sauce is too thick. Stir in the black pepper and lemon zest. Serve warm with the breadcrumb topping on top.
How to Make Pasta e Piselli More Traditional (Without Substitutes)
- Vegan by design – This dish is traditionally dairy-free. You can easily build flavor with olive oil, onion, peas, and starch — not substitutes if you want to omit vegan heavy cream and vegan cheese.
- Cook the onion slowly – If using onion, keep it soft and sweet, never browned. This replaces depth you’d normally get from cheese or meat.
- Time the peas – Add them after the onion. Let some soften enough to release starch, but keep their color bright.
- Don’t drain — ever – Pasta water is the sauce. Cook pasta in the pot and adjust texture with hot water.
- Use small pasta shapes – Ditalini, tubetti, or shells release more starch and create creaminess without dairy.
- Mash a few peas for creaminess – A spoonful pressed against the pot thickens the sauce naturally.
- Build umami lightly – White miso, chili flakes, or black pepper — use sparingly and add off heat.
- Finish without cheese – Lemon zest, herbs, flaky salt, and good olive oil do the heavy lifting.
- Choose your texture – Brothy = more liquid. Silky = reduce slightly. Creamy = more starch + mashed peas.
- Stop cooking early – It thickens as it rests. Turn off the heat while it’s still loose.
Variations
- Add a little bit of different vegan cheeses for flavor. Some vegan Pecorino Romano is a great choice that adds a lot of flavor. Check out brands like Violife, Rebel Cheese and Nuts for Cheese for some awesome vegan substitutes.
- Instead of peas, you could add diced asparagus, broccoli or even green beans. Any vegetable would actually work.
- You can also just add some diced regular onions or yellow onions for crunch and flavor. Thinly sliced shallots make a great sub for onions.
- If you don’t want to add the cream, a little bit of olive oil, along with seasonings, is a simple way to add flavor and depth to this vegan pasta with peas.
- Add a pinch of red pepper flakes to enhance the flavors of the dish with some extra heat.
- Use vegan umami boosters such as miso, nutritional yeast, or seaweed powder to give the recipe some added nutrition and a flavorful kick.
Frequently Asked Questions
You can use vegan options like this dairy-free heavy cream from Califia Farms or even substitute with vegetable broth.
The best dairy-free cream for pasta depends on the texture you want. Cashew cream (check out this Vegan Tomato Zucchini Tart for my cashew cream recipe) is the most reliable option for a rich, neutral sauce. Oat-based cooking cream is the fastest and easiest choice, creating a smooth, silky sauce with minimal effort, while coconut milk delivers the thickest texture (but adds a noticeable flavor). For a budget-friendly option, a white bean and olive oil sauce creates creaminess through starch rather than fat. Simply add a can of white beans to your food processor with 1/4 cup olive oil and a pinch of salt then pulse until smooth and creamy.
To reheat vegan pasta and keep it creamy, add a little water and cook slowly. In the microwave, place leftover vegan pasta in a covered bowl, add 1 to 2 tablespoons of water or plant-based milk per serving, and stir halfway through cooking to evenly loosen the sauce. On the stovetop, warm the pasta over low heat with a small splash of liquid, stirring frequently until the sauce coats the noodles.
Serving Suggestions
- This quick dinner pairs great with a simple salad and a drink, like this New York Sour.
- Pair with a hearty soup like my Vegan Tomato Soup and serve with some crusty bread (like this Vegan Garlic Bread or Garlic and Rosemary Focaccia) for a simple side.
- Garnish with a variety of fresh herbs to enhance the flavor profile of this Italian comfort food. Think fresh basil, thyme, and fresh oregano.
- Finish off the meal with a piece of this Vegan Lemon Poppy Seed Cake.
Storage, Freezing & Reheating
Storage: Allow the pasta to cool fully, then transfer it to an airtight container. Store in the fridge for up to three days.
Freezer: I don’t recommend freezing. Creamy sauces will separate after thawing, and the pasta will lose its texture.
More Vegan Pasta Recipes
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Creamy Pasta e Piselli (Pasta and Peas Recipe)
Ingredients
- 8 ounces thick pasta pappardelle,tagliatelle, or rigatoni
- 1 Tbsp olive oil
- 2 Tbsp butter
- 3 cloves garlic finely minced
- ¾ cup vegan heavy cream
- ½ cup vegan Parmesan cheese freshly grated
- 1 cup peas frozen, no need to thaw
- 1 medium lemon you'll just use the zest
- salt and pepper
Lemon Garlic Breadcrumbs
- ½ cup panko breadcrumbs
- 1 Tbsp olive oil
- 1 clove garlic small and finely grated
- 1 tsp lemon zest
- salt pinch of salt
Instructions
- Cook the pasta by bringing a pot of well-salted water to a boil. Cook until al dente. Save 1/2 cup of the pasta water. Drain the rest of the pasta.
- To make the breadcrumbs, heat the olive oil in a skillet over medium heat. Add the breadcrumbs and toast utnil they are golden. Stir often.
- Add the garlic, lemon, lemon zest, and salt. Cook for about 30 more seconds, then take off of heat. Set it aside.
- To make the sauce, heat the olive oil and vegan butter in a skillet over medium heat. Add the minced garlic and cook for about 30 seconds. Don't let it brown.
- To make the creamy base, add the vegan cream and bring it to a gentle simmer. Stir in the vegan Parmesan cheese until smooth and melted.
- Toss in the peas and cook for 2-3 minutes, until heated all the way through and bright green.
- Add the cooked pasta and the sauce together and toss to coat. Add some of the reserved pasta water if the sauce is too thick. Stir in the black pepper and lemon zest.
- Serve warm with the breadcrumb topping on top.
Notes
- Add a little bit of different vegan cheeses for flavor. Some vegan Pecorino Romano is a great choice that adds a lot of flavor. Check out brands like Violife, Rebel Cheese and Nuts for Cheese for some awesome vegan substitutes.
- Instead of peas, you could add diced asparagus, broccoli or even green beans. Any vegetable would actually work.
- You can also just add some diced regular onions or yellow onions for crunch and flavor. Thinly sliced shallots make a great sub for onions.
- If you don’t want to add the cream, a little bit of olive oil, along with seasonings, is a simple way to add flavor and depth to this vegan pasta with peas.
- Add a pinch of red pepper flakes to enhance the flavors of the dish with some extra heat.
- Use vegan umami boosters such as miso, nutritional yeast, or seaweed powder to give the recipe some added nutrition and a flavorful kick.
This creamy pasta e piselli was simple, cozy, and came together fast—one of those easy meals that feels just right any day of the week.
Glad to hear this. Thanks Tessa
Such a comforting dish. It’s creamy, simple, and the kind of pasta everyone happily goes back for seconds of.
And thirds in my house! Thanks Jenifer.
A very good vegan comfort food idea! This will definitely go into our meal rotation.
I know it’s on mine! Thank you Colette.
We love this dish especially the crunchy breadcrumbs on top. I’m vegan but my family is not however we all enjoy this recipe.
I love the bread crumbs too. Thanks Morgan.