Main Pasta dishes Vegan Vegetarian Soya

Creamy Pea Pesto Pasta

  • 40 mins
Creamy Pea Pesto Pasta


Serves 4

  • For the pesto:
  • 20g fresh basil
  • 20g fresh parsley
  • 200g frozen peas + 70g to serve, thawed
  • 1 clove garlic
  • Juice from ½ lemon
  • 2 tbsp nutritional yeast
  • 2 tbsp roasted pine nuts
  • 4 tbsp olive oil
  • For the pasta:
  • 320g wholewheat penne
  • 300g roasted peppers (from a jar/can)
  • 2 shallots
  • 250g cherry tomatoes
  • 100ml Alpro Soya Plain No Sugars alternative to yogurt


  • Step 1

    Fill a large saucepan with water, add a pinch of salt and bring it to a boil.

  • Step 2

    Meanwhile, prep your pesto. Put all the pesto ingredients into a food processor or blender, and whizz until  all mixed together. Season to taste with salt and pepper.

  • Step 3

    Now for the pasta. Pour the penne into the boiling water and follow the cooking instructions on the packet as they vary.

  • Step 4

    Back to the sauce. Slice the roasted peppers, finely dice the shallot  and halve the cherry tomatoes. Pop all that veg into a non - stick pan with a drizzle of olive oil, and sauté over a low heat for 3-4 minutes

  • Step 5

    Pour in the pesto sauce, add the rest of the peas and let it all heat through.

  • Step 6

    Drain the pasta, tip into the pan with the pesto sauce . Stir through the Alpro No Sugars alternative to yoghurt. Season with black pepper and it's deliciously good to go!

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