Vegan Pea Pesto Pasta

Creamy and delicious pea pesto pasta recipe ready in less than 30 minutes.

This quick and easy Vegan Pea Pesto Pasta is filled with vegan feta, sun dried tomatoes, and creamy pesto made from green peas, fresh basil, and nutritional yeast. It’s creamy and full of flavor!

There’s nothing like homemade pesto especially when tossed with pasta, vegan feta, and sun dried tomatoes! This Vegan Pea Pesto Pasta is full of fresh flavors and so simple to make.

The pesto is made from fresh basil, green peas, homemade vegan parmesan, pine nuts, lemon juice and zest, red pepper flakes, salt, pepper, and olive oil.

Why you’ll love this Vegan Pea Pesto Pasta:

Simple and easy to make. This recipe comes together in less than 30 minutes and contains simple mostly pantry-friendly ingredients.

Creamy and full of flavor. The homemade pea pesto is deliciously creamy and has layers of flavor from fresh basil, green peas, and homemade vegan parmesan. And the vegan feta and sun dried tomatoes takes this pasta to the next level!

100% Vegan. This recipe is completely dairy-free and uses homemade vegan parmesan (made from 3 ingredients!) and vegan feta.

Ingredient Breakdown:

Vegan Parmesan

• Walnuts – can also substitute pine nuts or almonds.
• Nutritional yeast – a cheesy vegan substitute found at most grocery stores.

Pesto

• Fresh basil – I recommend Italian basil.
• Green peas – frozen (thawed) or fresh works in this recipe.
• Pine nuts – adds extra nuttiness to this pesto.
• Lemon juice and zest – I love the combination of both opposed to just lemon juice! Adds a delicious zesty flavor.
• Olive oil – I recommend olive oil over other oils in this recipe.
• Vegan feta – my favorite brand is Follow Your Heart.
• Sun dried tomatoes – I recommend oil-packed for extra flavor.

How to make Vegan Pea Pesto Pasta:

Vegan Parmesan

1. Combine all ingredients in a small food processor or small high-powered blender. If you have neither, then you can finely mince the walnuts and combine with nutritional yeast and salt. Blitz until texture resembles a coarse flour. Store in a jar or airtight container and set aside.

Pesto Pasta

1. Bring a pot of salted water to a boil. Add farfalle and cook according to pkg directions. Drain and let cool for 10 minutes.
2. In a food processor, combine basil, peas, ¼ cup vegan parm, pine nuts, salt, lemon juice and zest, and red pepper flakes. Process on high until well combined. Adjust speed to low. While the machine is running, slowly stream in the olive oil. Continue to blend until creamy and well combined. Add more oil or a bit of water, if needed. Adjust taste with additional salt if needed. 
3. Toss cooked and cooled farfalle with pesto, feta, and sun dried tomatoes. Garnish with fresh basil.

Recipe Modifications + Serving Suggestions:

Substitute homemade vegan parmesan with regular freshly grated parmesan.

Substitute pine nuts with almonds or walnuts.

Substitute vegan feta with regular feta.

I recommend topping this pesto pasta recipe with additional fresh basil and freshly cracked black pepper.

Storage Instructions:

Store cooled pasta in an airtight container in the fridge for up to 5 days.

More Delicious Summer Pasta Recipes..

• Roasted Lemon Feta Pasta Salad
• Creamy Corn Cherry Tomato Pasta
• Pasta with Cherry Tomatoes, Olives, & Capers
• Vegan Sicilian Tomato Pesto Pasta

Also, if you make this recipe and decide to share it on Facebook or Instagram don’t forget to tag me @healthienut + #healthienut! I love seeing your mouthwatering recreations!