Creamy Pea Pesto Fettuccine with Roasted Tomatoes

Creamy & bright vegan pea pesto pasta with bold and nuanced flavor from roasted tomatoes, nutritional yeast and walnuts. Ready in just 20 minutes for an easy and healthy weeknight meal!

When the weather turns warm, I want lighter and healthier meals that are fresh, delicious, and relatively quick to whip up, like this Caramelized Shallot Pasta with Greens or Soba Noodles with Miso-Roasted Tomatoes, so I created this simple and nutritious pasta recipe with that in mind.

If you are like me, you love pesto. It's one of those magical sauces that can be added to so many dishes. It's bright, garlicky, cheesy, herby, and so incredibly full of flavor. And what's more, you can make a batch of pesto in a matter of minutes!

Although I love classic pesto, I don't always want all of that dairy. That's where this vegan pea pesto comes into play. Because it uses one whole frozen box of peas, you don't even need to add vegetables to your pasta if you don't want to.

We use nutritional yeast to give it a rich cheesy flavor, walnuts for nuttiness, and garlic for depth and savoriness. I typically make large batches of this and freeze it so I always have some on hand.

This vegan pasta recipe is quick and easy, and can be on the table in less than 30 minutes. It's creamy, flavorful, healthy, and uses pantry-friendly ingredients. Bringing it all together are roasted tomatoes that are caramelized in the oven, adding bright acidity to the overall dish.

Jump to:

• Why This Recipe Works
• What Is Nutritional Yeast?
• Pro Tips
• Recipe Ingredients You'll Need
• How To Make This Recipe
• Frequently Asked Questions
• How To Store Leftovers
• Variations
• Creamy Pea Pesto Fettuccine with Roasted Tomatoes Recipe

Why This Recipe Works

• Thick and creamy
• Rich, savory, and cheesy flavor
• Dairy-free/vegan recipe that is packed with health benefits
• Quick and easy; ready in 20 minutes!
• Make-ahead and freeze options

What Is Nutritional Yeast?

Nutritional yeast (also known as "nooch"), which takes the place of parmesan cheese in this recipe, is essentially deactivated yeast that is similar to baker's yeast or brewer's yeast.

It has an intense cheesy flavor and contains vitamin B-12, which is a nutrient that is actually hard to find in other foods.

It used to be a product that was beloved mainly by vegans, but its popularity has grown due to its nutritional value as well as it being a safe product for folks with food allergies. It is sold in flaky or powdery forms and can be sprinkled on so many things!

You can read more about it here. I often sprinkle nutritional yeast into recipes that call for cheese when I am staying away from dairy. It's also really tasty sprinkled on a bowl of popcorn!

Pro Tips

• Season your pasta water with plenty of salt.
• Be very liberal when adding the pasta water. The sauce will continue to thicken after cooling in the refrigerator.
• This is a great meal prep recipe to enjoy throughout the week!
• Make ahead: Make your pea pesto up to one day ahead of time. Store covered in the refrigerator until ready to reheat.
• Make a double batch of pesto and freeze half for later use.
• Make gluten-free: Simply use your favorite gluten-free pasta.
• Although traditional pesto calls for pine nuts, I use walnuts in this recipe for two reasons:
  1. Pine nuts are very expensive.
  2.Toasted walnuts have a rich, nutty, and slightly sweet flavor, and they are loaded with vitamins and minerals. Of course, if you prefer almonds or another nut, feel free to use them instead.

Recipe Ingredients You'll Need

• Cherry tomatoes - We use one pint of cherry or grape tomatoes here.
• Olive oil - Use a good-quality olive oil with a flavor that you enjoy, as we use ⅓ cup to make the pesto.
• Frozen peas - Using frozen peas is important because they still have a bit of firmness to them and are bright in color compared to canned peas. You can use canned peas, but they will be quite mushy.
• Garlic cloves - Use fresh garlic if possible, but jarred or dried garlic will work as well.
• Nutritional yeast - Lots of deep cheesy flavor
• Walnuts - High in protein and healthy fats, they provide subtle nuttiness to our pasta
• Salt and black pepper - Necessary seasoning!
• Dried fettuccine - Use your favorite pasta shape
• Red pepper flakes (optional) - Just a pinch is all you need.

How To Make This Recipe

*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 fettuccine following instructions on box. Reserve roughly two cups of pasta water and drain fettuccine. Transfer noodles 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. (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.

Frequently Asked Questions

How To Store Leftovers

• Leftovers can be stored (covered) in the refrigerator for up to 4 days.
• To freeze: Place leftovers (after completely cooled) in portioned-out freezer-safe containers for up to 2 months. To thaw, place in the refrigerator overnight.
• To reheat: Re-warm on the stovetop over low heat. Add a tablespoon or two of non-dairy milk or water to add moisture and boost the creaminess.

Variations

• Use your favorite veggies: Replace the roasted tomatoes with roasted cauliflower, asparagus, or Brussels sprouts, depending on the season.
• Make it spicy: If you like a splash of heat with your pasta dish, don't leave out the red pepper flakes at the end. You could even add a pinch of cayenne pepper for an extra kick!
• Top it with quick pickled red onions for a tangy crunch!
• Add fresh herbs: Finish your pasta with a handful of fresh basil, parsley, or a spoonful of fresh rosemary or thyme.

Enjoy your week, and feel free to drop me a line in the comments – I would love to hear if you try this recipe! Or tag me on Instagram @maryannehoekstra to let me know how it turned out! Also, if you are enjoying my blog, please consider recommending it to your friends. They can subscribe here.