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Creamy Pasta e Piselli with Vegan Parmesan and Toasted Breadcrumbs Recipe

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4.2 from 14 reviews

This Creamy Pasta e Piselli recipe is a delightful vegan pasta dish featuring thick noodles tossed in a luscious vegan cream and Parmesan sauce with vibrant peas, finished with a zesty lemon breadcrumb topping. Perfect for a quick and comforting meal, it combines rich, creamy flavors with a fresh, bright finish.

  • Total Time: 25 minutes
  • Yield: 3 servings

Ingredients

Pasta and Sauce Ingredients

  • 8 ounces thick pasta (pappardelle, tagliatelle, or rigatoni)
  • 1 Tbsp olive oil
  • 2 Tbsp vegan butter
  • 3 cloves garlic, finely minced
  • ¾ cup vegan heavy cream
  • ½ cup vegan Parmesan cheese, freshly grated
  • 1 cup frozen peas (no need to thaw)
  • 1 medium lemon (zest only)
  • Salt and pepper, to taste

Breadcrumb Topping Ingredients

  • ½ cup panko breadcrumbs
  • 1 Tbsp olive oil
  • 1 clove garlic, small and finely grated
  • 1 tsp lemon zest
  • Pinch of salt

Instructions

  1. Cook the pasta: Bring a large pot of well-salted water to a boil. Add the pasta and cook until al dente according to package instructions. Reserve ½ cup of the pasta cooking water before draining the pasta. Drain the rest of the water and set the pasta aside.
  2. Make the breadcrumb topping: Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the panko breadcrumbs and toast them, stirring often, until they turn golden brown. Add the finely grated garlic, lemon zest, and a pinch of salt. Cook for about 30 seconds to combine flavors, then remove from heat and set aside.
  3. Prepare the sauce base: In a separate skillet, heat the 1 tablespoon of olive oil with 2 tablespoons of vegan butter over medium heat. Add the minced garlic and cook for about 30 seconds, taking care not to let it brown to prevent bitterness.
  4. Create the creamy sauce: Pour in the vegan heavy cream and bring the mixture to a gentle simmer. Gradually stir in the vegan Parmesan cheese until fully melted and smooth, forming a rich creamy sauce.
  5. Cook the peas: Add the frozen peas directly to the sauce and cook for 2 to 3 minutes until they are heated through and bright green, incorporating their sweetness into the sauce.
  6. Toss pasta with sauce: Add the cooked pasta to the skillet with the creamy sauce and peas. Toss well to coat the pasta evenly. If the sauce seems too thick, add some of the reserved pasta water a little at a time until the desired consistency is reached. Season with freshly ground black pepper and additional lemon zest to brighten the flavors.
  7. Serve: Plate the creamy pasta and top each serving generously with the toasted lemon-garlic breadcrumb mixture. Serve warm for the best flavor experience.

Notes

  • You can substitute the vegan cream with coconut cream or cashew cream if preferred.
  • Use freshly grated vegan Parmesan cheese for best flavor and meltability.
  • Do not overcook peas; they should remain bright green with a slight texture.
  • Reserved pasta water is starchy and helps to loosen the sauce while binding it to the pasta.
  • The breadcrumb topping adds texture and a burst of lemony aroma, so do not skip this step.
  • This dish can be adapted with gluten-free pasta if needed.
  • Author: Daisy
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Italian
  • Diet: Vegan

Find it online: https://dishiary.com/creamy-pasta-e-piselli-with-vegan-parmesan-and-toasted-breadcrumbs-recipe/