This easy plant-based pasta is perfect for a weeknight. A five-minute parsley pesto served over spaghetti noodles with protein rich peas for a healthy bite. This Vegan Pesto Spaghetti with Peas is fresh, indulgent, and crave-worthy!
A Simple Homemade Pasta
We are not the people to ever deprive ourselves of pasta. Despite its bad rep, pasta can actually be healthy AND delicious! Some of our favorites include Garlic and Chanterelle Mushroom Pappardelle, Vegan Baby Artichoke Fettuccine Alfredo, or Summer Squash Scampi.
But one of our favorite sauces to put over any pasta noodle is pesto. It’s so easy to make and it keeps remarkably well. For this spaghetti we used an Easy Vegan Parsley Pesto.
However, it doesn’t stop there! The addition of the fresh english peas is probably our favorite thing about this easy pasta recipe. They add a fun touch along with lots of protein, fiber, and Vitamins A, K, and C. So nutritious!
WHAT YOU WILL NEED:
- Spaghetti Noodles – Is there anything more comforting than spaghetti? Additionally, they are terrific for providing a large surface area for the indulgent pesto to adhere to.
- Pesto – We love this easy recipe for Easy Vegan Parsley Pesto. If we ever have extra parsey, we quickly whip up this pesto and then it is ready in the fridge whenever we need an easy meal. However, any pesto will work even store-bought.
- Peas – The English peas bring a fun twist to this simple pasta. They add a healthy element and amazing texture to the pesto spaghetti. But feel free to swap out the English peas for sugar snap peas, snow peas, or use frozen peas.
- Pine Nuts – This toasted pine nuts are a nice contrast to the bright pesto. They have a delicious nutty flavor and they also bring this meal up a notch or two with sophistication.
- Fresh Parsley – A fresh herb always delivers incredible flavor. However, the parsley can also be substituted for basil or another herb of your choice.
FAQ & Vegan Pesto Spaghetti Tips:
Can this recipe be gluten-free?
- Absolutely. We use gluten-free spaghetti noodles ourselves. Additionally, you can use any noodle of your choice such as penne, elbow, fettuccine, you name it. We personally love the brand Banza which is made from chickpeas.
Do English peas need to be cooked?
- No. Although you can’t eat the fibrous pods, English peas can be eaten raw or cooked. We choose to blanch the peas, but they can also be added raw if you are using fresh peas. However, any pea, even frozen peas, will work for this pasta recipe.
Can you just add the pesto to the pasta?
- Yup! However, you should transfer the cooked spaghetti to another bowl because the cooking pot will be too hot for the pesto. We also recommend adding a little of the pasta water if your spaghetti seems dry or sticky, but usually adding just the pesto should suffice.
Add the pesto slowly to the pasta.
- By adding the pesto a little bit at a time, it will ensure that your pasta is a little healthier. Also, often a little pesto goes a long way.
Toast the pine nuts.
- Toasting the pine nuts gives them a robust nutty flavor. Simply put them in a dry skillet and heat them until they are fragrant and brown. So good!
Perfect for an Easy Weeknight Meal
Whenever we are feeling overwhelmed and a little lazy, this is one of our favorite recipes. We typically keep a pesto in the fridge ready to go, and then it is as simple as boiling a pot of water. But don’t worry, even though it’s quick and easy, this pesto pasta is bright, satisfying and exquisite.
Finally, if you have made this pesto spaghetti recipe, we would love to hear what you think! Please comment down below and be sure to rate the recipe. ⭐️⭐️⭐️⭐️⭐️ Thanks so much!
Additionally, you can also take a photo and tag us on instagram. We would love to get your feedback! Happy cooking!
A simple yet scrumptious pasta perfect for a weeknight meal. This vegan pesto spaghetti with English peas is nutritious but still indulgent and made with only 5 ingredients!
- Put a large pot of water on to boil.
- In a dry frying pan over medium heat, toast the pine nuts until they are golden brown on all sides. Approx. 2 minutes stirring frequently.
- Once the water is boiling, add ice to a large bowl of cold water. Add the peas to the boiling water and allow to cook for 2 minutes. After 2 minutes remove the peas from the water and place them directly into the ice bath.
- Prepare the pasta as directed on the package. Drain the pasta and reserve some of the pasta water.
- Add the pasta to a bowl or pot and mix in the pesto.
- Add the peas to the pasta and slowly add some of the pasta water to the mixture to loosen the sauce and help mix in the pesto.
- Serve immediately and top with vegan Parmesan or nutritional yeast, if desired. Enjoy!
- Leftovers can be refrigerated in an airtight container for up to 3 days.
- The equipment listed above contains affiliate links to products that we personally use, love, and recommend!
Keywords: Vegan Pesto Spaghetti, Pesto Spaghetti with Peas, Vegan Pasta