This creamy, bright vegan pea pesto pasta gets its bold, nuanced flavor from jammy roasted tomatoes, peppery basil, cheesy nutritional yeast, and toasty walnuts. Frozen peas are blended into the pesto for a naturally silky sauce, then loosened with a splash of pasta water so it clings to every bite. It's ready in 30 minutes for an easy, healthy weeknight dinner.
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Pesto is one of those "do-everything" sauces I never get tired of, and I've tested a lot of variations (you might also love my creamy pistachio pesto).
This pea pesto sauce version gets its creamy body from blended frozen peas, plus nutritional yeast for that savory, cheesy depth, walnuts for richness, and garlic & basil for punchy, aromatic flavor. Toss it with pasta, add some pasta water to help it thicken and stick to the pasta, then finish it with roasted tomatoes for sweet acidity.
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⭐️ Why You'll Love This Pea Pesto Pasta
- Peas + pesto = naturally creamy & no dairy needed: Blended frozen peas add body and a silky texture, so the sauce tastes rich and sticks to the pasta without any cream.
- Nutritional yeast adds "cheesy" depth: It adds savory umami that makes vegan pesto sauce taste fuller and more balanced, especially alongside basil and garlic.
- Walnuts create richness and structure: Their fat & slight bitterness rounds out the sweetness of the peas and helps the pesto taste nutty and complex.
- Roasted tomatoes add contrast: Roasting concentrates their flavor so you get sweet, jammy bursts that cut through the pesto with bright acidity.
- A splash of pasta water makes it glossy: The starch emulsifies with the pesto so it turns into a smooth, restaurant-style sauce that coats every noodle instead of sitting in the bottom of the bowl!
🍅 Ingredients & Swaps
- Olive oil - Use a good-tasting extra-virgin olive oil; this pesto uses a good amount so the flavor really comes through.
- Frozen peas - Best for bright color and natural and a naturally creamy texture. Swap: fresh peas work, but give them a quick blanch. Avoid canned peas, as they will be much softer with a dull green color.
- Garlic - Use fresh garlic for optimal flavor.
- Nutritional yeast - Adds "cheesy" savory depth in place of Parmesan. Swap: If you're not vegan, use finely grated Parmesan.
- Walnuts - Add richness and nuttiness. Swap: Cashews or pine nuts will work for extra creaminess.
- Red pepper flakes (optional) - Just a pinch is all you need to give it gentle heat.
- Rotini pasta - Any short pasta shape will work well for catching thick pesto in the crevices.
🔪 How To Make Pea Pesto Pasta
*Printable instructions can be found in the recipe card below.
Preheat oven to 400 degrees F.
Roast tomatoes: Place cherry tomatoes on a baking sheet and drizzle lightly with olive oil. Season with salt and pepper. Roast for 15 to 20 minutes, until tomatoes are soft. Set aside.
Make pea pesto: Place peas, garlic, nutritional yeast, walnuts, salt, and pepper into the bowl of a food processor. Mix until combined, stopping once to scrape down sides of bowl.
With the machine running, slowly drizzle in olive oil. Transfer mixture into large sauté pan.
Make pasta: Cook pasta following instructions on box. Reserve 1 cup of pasta water and drain pasta. Transfer to sauté pan with pesto.
Bring it all together: Over low heat, toss noodles with pesto, and as much reserved pasta water as needed to create a creamy sauce. Add roasted tomatoes and toss. If using, add pinch of red pepper flakes. Season with additional salt and pepper if necessary.
🍽 What To Serve with Vegan Pesto Pasta
This is a great stand-alone dish, but here are a few pairing suggestions:
- A light side salad, like shaved fennel salad or apple gorgonzola salad.
- A protein add-in, like chickpeas, white beans, or tofu
- Vegan dessert, like vegan chocolate avocado mousse or vegan peanut butter banana cookies.
👩🏼🍳 Expert Tips & Troubleshooting
- Don't overcook the peas. Thaw frozen peas (or run under warm water briefly) so they blend smoothly, but avoid cooking them to mush - this keeps the pesto bright and fresh-tasting.
- Taste and adjust before adding pasta. Pesto should taste slightly "too bold" on its own; once it's tossed with pasta, the flavor mellows.
- Use pasta water to loosen and emulsify pesto. Add a splash at at time while tossing until the pesto turns glossy and coats the noodles (this prevents a thick, pasty sauce).
- Warm the pesto gently. High heat can dull the flavor of basil and darken the sauce; toss pasta off the heat or over very low heat.
- Roast tomatoes until jammy. You want wrinkled skins and concentrated sweetness - if they're still watery, roast a few minutes longer.
- Make it nut-free, but still creamy. You can swap the walnuts for sunflower seeds, or use a mix of seeds and a little extra nutritional yeast for richness.
- Keep the pesto green for leftovers. Press plastic wrap directly onto the pesto surface (or drizzle a thin layer of olive oil on top) before refrigerating.
💬 Frequently Asked Questions
Store leftovers in an airtight container in the fridge for up to 4 days. The pesto will thicken as it sits, so loosen it with some water when reheating.
Reheat gently so the basil stays bright. Warm on the stove over low heat (or microwave in short bursts), stirring and adding a splash of water, broth, or olive oil until the sauce turns creamy again.
Freeze the pea pesto for up to 3 months. I don't recommend freezing the cooked pasta, since it can turn soft and the sauce may separate. Thaw pesto in the fridge, then toss with cooked (hot) pasta and splash of pasta water to loosen it up.
Yes, and it works best if you prep the components ahead of time instead of assembling the whole pasta.
Make ahead: You can make the pea pesto sauce up to 4 days in advance and store it in an airtight container in the fridge (press plastic wrap directly onto the surface or add a thin layer of olive oil to help keep it green). You can also roast the tomatoes ahead of time and refrigerate them.
When ready to serve: Cook the pasta fresh, then toss with the pesto and a splash of pasta water to loosen it. Gently warm everything together and stir in the roasted tomatoes right at the end for the best texture and brightest flavor.
🍝 More Vegan Pasta Recipes
Tried this recipe? Please leave a star ⭐️⭐️⭐️⭐️⭐️ rating below and/or a review in the comments section further down the page. You can also stay in touch with me through social media by following me on Instagram, Pinterest, TikTok, and Facebook.
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Pea Pesto Pasta Recipe
Equipment
- 1 Food processor or blender
Ingredients
- 1 pint cherry tomatoes
- olive oil
- 1 10-ounce package frozen peas, defrosted
- 2 garlic cloves, roughly chopped
- ¼ cup nutritional yeast
- 2 Tablespoons walnuts, toasted and cooled
- 1 cup basil leaves, packed
- ¾ teaspoon sea salt
- ¼ teaspoon black pepper
- ⅓ cup olive oil
- 12 ounces dried rotini pasta (or any short pasta)
- red pepper flakes, optional
Instructions
- Preheat oven to 400 degrees F.
- Place cherry tomatoes on a baking sheet and drizzle lightly with olive oil. Season with salt and pepper. Roast for 15 to 20 minutes, until tomatoes are soft. Set aside.
- Place peas, garlic, nutritional yeast, walnuts, fresh basil, salt, and pepper into the bowl of a food processor. Mix until combined, stopping once to scrape down sides of bowl.
- With the machine running, slowly drizzle in olive oil. Transfer mixture into large sauté pan.
- Cook pasta following instructions on box (don't forget to salt your pasta water!). Reserve 1 cup of pasta water and drain pasta. Transfer noodles to sauté pan with pesto.
- Over low heat, toss noodles with pesto, and add reserved pasta water. Stir to combine, until a creamy consistency is reached. The sauce will thicken later in the refrigerator, so be liberal with the pasta water. Add roasted tomatoes and toss. If using, add pinch of red pepper flakes. Season with additional salt and pepper if necessary. Serve immediately.
Video
Notes
- Don't overcook the peas. Thaw frozen peas (or run under warm water briefly) so they blend smoothly, but avoid cooking them to mush - this keeps the pesto bright and fresh-tasting.
- Taste and adjust before adding pasta. Pesto should taste slightly "too bold" on its own; once it's tossed with pasta, the flavor mellows.
- Use pasta water to loosen and emulsify pesto. Add a splash at at time while tossing until the pesto turns glossy and coats the noodles (this prevents a thick, pasty sauce).
Brianna says
This pasta is so light and flavorful, I can't wait to make it for my vegan sister!
Gastronotherapy says
Yay! Thanks, Brianna!
Tania says
This is such a deliciously hearty meal and was enjoyed by all! I’ll definitely be making it again.
Thank you so much!
Gastronotherapy says
So glad to hear that, Tania!
Biana says
Yum! This looks like a perfect, quick weeknight dinner.
Gastronotherapy says
Thanks, Biana!
Tara says
The weather does keep hopping back and forth here over the last few weeks! This fettuccine looks so light and refreshing. Such perfect flavors for spring/summer.
Gastronotherapy says
Thanks, Tara! Yes, it's perfect for the warmer months!
Beth says
This pasta looks amazing and so yummy! My son and hubby loved this recipe, so excited to give this a try!
Gastronotherapy says
Thanks, Beth!
Laura Forer says
I never would have thought to make pesto with peas, but it's brilliant. I can't eat dairy and get mixed results when making pesto, but this one is a winner! I'm eating it by the spoonful.
Fyi I didn't measure things exactly and I think ended up using quite a bit more nooch than called for. I just kept adding more and it kept tasting better and better!
MaryAnne says
So happy to hear that it was a winner for you, Laura! And yes, you can really add as much nutritional yeast, or "nooch", as you like, as it's really replacing the cheesy flavor of Parmesan. Thanks for stopping by! 😍
Amy says
So rich and creamy, it's hard to believe that this is vegan! I didn't mention to my family that it was vegan, and they all raved about it. I guess I fooled them! Thanks for a great recipe!
MaryAnne says
Ha, that's great, Amy! So happy you all enjoyed it! 🙂