Vegan Garlic Pasta with Green Peas
With just a handful of simple ingredients and less than 30 minutes from start to finish, this one-pot vegan garlic pasta is the perfect go-to for busy weeknights. Creamy, comforting and full of garlicky flavour, it’s a quick and satisfying meal that comes together effortlessly.
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Easy One-Pot Pasta
When you’re craving something warm, comforting and homemade (but don’t want to spend hours in the kitchen), this one-pot creamy garlic pasta recipe is your answer. It comes together in just 15 minutes of prep and uses simple, wholesome ingredients like garlic, olive oil, and tender penne. It’s the perfect balance of cosy and convenient.
Ingredients You’ll Need
- Olive oil – Provides a rich and smooth base for the sauce. You can substitute with avocado oil or vegetable oil.
- Shallot – Starting the recipe by sautéing finely chopped shallots or onions adds extra savoury depth. If you don’t have shallots, half a medium red or yellow onion works too.
- Garlic – The star ingredient that infuses the dish with its aromatic flavour.
- Vegetable stock – Adds depth of flavour and enhances the overall savouriness of the dish. Use low-sodium stock so you can control the salt level. Alternatively, you can also use the same amount of water and a bouillon cube.
- Plant-based milk – Unsweetened oat or soy milk are best. For a richer, creamier texture, you can also use half milk and half coconut cream or cashew cream.
- Pasta – The recipe calls for penne pasta, but you can also use fusilli, spaghetti, fettuccine or shells. Any type of pasta with texture works well.
- Nutritional yeast – It’s a healthier alternative to grated cheese, full of nutrients, that adds a cheesy, umami flavour to the dish. You can also use vegan parmesan to make it creamier.
- Green peas – Add a pop of colour and sweetness to complement the savoury garlic-infused sauce. You can also skip the peas altogether or swap them with corn or finely chopped spinach.
Expert Tips
Toast Your Garlic Just Right
Let the garlic turn lightly golden, not brown. This quick toasting brings out its natural sweetness and adds complexity to the sauce. Burnt garlic, even slightly, will turn bitter.
Use Unsweetened Plant-Based Milk Only
Always choose unsweetened and unflavoured plant milk (like oat or soy). Even a hint of vanilla or sweetness will throw off the savoury flavour balance.
Cook the Pasta Directly in the Sauce
This one-pot method isn’t just convenient. It also helps the starch from the pasta thicken the sauce naturally, giving it a silky, creamy texture without using any extra thickeners.
Save a Splash of Broth or Milk
If you reheat leftovers, stir in a little extra plant milk or broth to bring the sauce back to its original creamy consistency.
Creative Variations
- Lemon & herbs – Stir in lemon zest, juice or a handful of chopped parsley or basil before serving.
- Creamy mushrooms – Sauté sliced mushrooms with the garlic for an earthy depth that pairs perfectly with the peas.
- Spicy – Add chilli flakes when cooking the garlic, or finish with a drizzle of chilli oil for a subtle heat that cuts through the creaminess.
- High-protein – Stir in a can of white beans, chickpeas, or a few cubes of silken tofu to make it extra hearty and satisfying.
- Leafy greens – Add a handful of spinach, kale or fresh herbs into the sauce when you add the pasta for a vibrant green colour and boost of nutrients.
Substitute for Peas in Pasta
If you don’t have peas on hand, or just want to switch things up, there are plenty of delicious substitutes that work beautifully in pasta dishes. The best alternatives depend on whether you’re after sweetness, texture, or extra protein.
- Corn – Sweet corn kernels are one of the easiest and most natural substitutes for peas in pasta. They add the same pop of colour and subtle sweetness, especially in creamy or garlicky sauces. Use fresh, frozen or canned corn. No need to thaw if it’s frozen, just toss it in for the last few minutes of cooking.
- Spinach – For a greener, lighter twist, baby spinach is a fantastic swap. It wilts down quickly in the warm sauce and adds a dose of nutrients without overpowering the flavour. Kale or arugula can work, too, for a slightly earthier taste.
- Broccoli – Chopped broccoli florets add texture and a mild, nutty flavour that pairs perfectly with garlic and olive oil. Steam or lightly sauté the broccoli before stirring it into the pasta so it stays vibrant and tender.
- Canned chickpeas – If you want to add extra protein and heartiness, chickpeas are a great substitute for peas in pasta. They hold up well in creamy sauces, giving the dish more bite and a satisfying texture. You can even roast them first for a little crunch.
Other great options include zucchini, asparagus tips, edamame or green beans, all of which complement the creamy garlic base. The key is to choose vegetables that cook quickly and balance the flavours of the sauce.
Serving Suggestions
Try topping this vegan garlic pasta with toasted breadcrumbs, crushed walnuts or roasted chickpeas for a crunchy contrast contrast.
For a cosy meal, serve it with a crisp green salad or roasted vegetables on the side. Broccoli, asparagus or zucchini work really well.
Garlic Pasta FAQs
Absolutely! Penne works beautifully, but any short pasta like fusilli, rigatoni or shells will soak up the sauce well. For a lighter option, use spaghetti or linguine.
This vegan garlic pasta is best enjoyed right away while it’s hot and fresh, as the sauce will thicken and dry up as the pasta cools. However, if you have any leftovers, you can keep them in an airtight container in the fridge for 1-2 days. When reheating, add a splash of plant milk or broth to loosen it up and bring back the creaminess.
Stir in a can of cooked or canned white beans, chickpeas or lentils during the last few minutes of simmering. You can also blend a few tablespoons of silken tofu into the sauce for a creamy, protein-rich boost.
Let it simmer gently uncovered for a few extra minutes while stirring. The starch from the pasta will naturally thicken the sauce. If it’s still thin, mix in a tablespoon of cashew cream or vegan cream cheese.
You can replace peas with corn, spinach, broccoli or canned chickpeas. See the section above for more ideas.
Yes, but it does add lovely cheesy flavour and umami. If you don’t have it, try adding a teaspoon of miso paste or a splash of soy sauce for a similar depth.
Very much so, as it’s mild, creamy and comforting. If your kids don’t like peas, you can omit them completely or swap them with corn or even canned chickpeas.
More Vegan Pasta Recipes
If you’re in the mood for a different vegan pasta, try Vegan Lemon Pasta, Easy Pasta with Cherry Tomato Sauce, Vegan Pesto Pasta Salad or One-Pot Spinach Tomato Pasta.
Vegan Garlic Pasta with Green Peas
Ingredients
- 1 tablespoon olive oil
- 1 small shallot, finely chopped
- 5 cloves garlic, minced or pressed
- 2 ½ cups (600 ml) vegetable stock
- 1 cup (240 ml) unsweetened plant milk
- 1 teaspoon garlic powder
- ½ teaspoon salt, or to taste
- 12 oz (350 g) penne pasta
- 1 tablespoon nutritional yeast
- ⅔ cup (100 g) frozen green peas
Instructions
- Heat olive oil in a large skillet or deep pan over medium heat. Add the onion and cook for 2–3 minutes, or until the onions have softened but are not brown. Add garlic and cook for another minute, stirring to make sure it doesn’t burn.
- Pour in the vegetable stock and plant milk. Stir in the garlic powder and salt. Bring to a gentle boil.
- Add the dry penne directly into the pan. Stir well, then lower the heat to medium. Let it simmer uncovered for about 8 minutes, stirring occasionally so the pasta doesn’t stick.
- Stir in the frozen green peas and nutritional yeast and continue to cook for another 5 minutes, or until the pasta is tender and the sauce has thickened to a creamy consistency.
- Remove from heat and adjust seasoning to taste. Garnish with parsley or basil, a drizzle of olive oil or freshly ground pepper before serving.
