This pasta e piselli dish is a quick and easy weeknight meal that’s incredibly delicious and packed with flavour. It’s made using JUST 7 ingredients and it’s ready in less than 30 minutes.
This traditional Italian dish is one my mom made often growing up, and I can see why. It’s a delicious easy pasta recipe, and who doesn’t love a one-pot meal?
Inspired by my Italian mother, with a spicy element added. (I assume she omitted spice for our benefit when we were kids.)
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What is pasta e piselli?
This classic Italian pasta dish literally translates to pasta and peas.
There are several variations of it, and the region of Italy you’re from will determine the version you’ve tried.
It can be enjoyed as a soup or a pasta dish. Use more broth for a soupy variation.
Many versions add grated cheese, (often pecorino romano cheese or parmigiano reggiano), and some even contain meat, such as pancetta, ham, prosciutto, or bacon.
However, the version my mom always made for us growing up is meat-free and naturally vegan, so I didn’t stray too far from her classic recipe. 😉
Ingredients + Substitutions
Here’s everything you’ll need to make this fantastic vegan pasta e piselli recipe.
- Pasta: This dish is normally made using ditali or ditalini pasta. However, any small pasta variety will work such as small shells, macaroni, and acini di pepe.
- Peas: You may use fresh peas, or frozen, whatever is available and convenient.
- Onion + garlic: Use fresh over powdered for the best flavour.
- Broth: Use a salty and flavourful broth for the best results. The recipe doesn’t call for additional salt, so much of the flavour will come from the veggie broth.
- Vegan cheese: I’m using our homemade vegan cashew cheese, but you may choose store-bought vegan grated parmesan cheese if preferred.
- Red pepper flakes: For a hint of heat and spice, but it’s not overpowering. If cooking for picky eaters, you may omit the spice.
Instructions
(This is a summary with step by step photos, full recipe measurements and instructions are in the recipe card below.)
Add the onion, garlic, and chili flakes to a deep pan and sauté until softened. (photo 1)
Then add all remaining ingredients, bring to a low boil, and cook until the ditali is ‘al dente’. (photo 2)
Serve your pasta e piselli with fresh basil, fresh parsley, extra vegan parmesan cheese, red pepper flakes, and/or black pepper.
You may also drizzle some extra virgin olive oil on top if you’re not avoiding oil and added fat.
Variations
Here are some fun ways to vary this dish and try something new.
- Make it a red pasta dish by adding 2 cups of tomato sauce and reducing the broth to 1 cup.
- Add an additional 2-3 cups of broth for a soupier version, and make some garlic bread on the side for soaking up the extra broth.
- Replace a half cup worth of the broth with white wine for added depth of flavour.
- Add a diced carrot or two for a pop of colour.
Equipment
To make this pasta e piselli recipe, I use our 12-inch Xtrema Ceramic Versa pan (photographed above). I like a wide pan for this, and it fits well as the pasta cooks.
Or, you may use another large pot or a large saucepan of your choice.
Storage
Leftovers will keep in the refrigerator for 3-4 days in an airtight container. Note that if you made a soupier version, the broth will continue absorbing as it sits in the fridge.
I don’t recommend freezing this one, as the pasta gets quite soft and loses its texture.
Expert Tips
- Cook your pasta al dente. Do not overcook! Al dente means that the pasta is still firm once cooked, giving optimal texture in every bite. To ensure it does not overcook, start taste testing a few minutes before the package says it will be ready. It should be tender, but still firm.
- Taste the pasta once cooked and add salt and black pepper, if needed. This will vary according to the saltiness of the broth you use.
More Italian vegan pasta dishes
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Buon appetito
Rosa
📖 Recipe
Equipment
Ingredients
- 3 ¼ cups vegetable broth divided
- 1 large yellow onion finely chopped
- 2-3 cloves garlic peeled + minced
- ½ teaspoon red pepper flakes
- 3 cups frozen peas
- ½ pound ditali pasta or other short pasta
- ⅓ cup vegan parmesan cheese
Instructions
- Heat a deep sauté pan over medium heat on your stovetop. Then add ¼ cup of the broth, the chopped onion, garlic, and red pepper flakes. Sauté until softened, approx. 5 minutes, stirring often.
- Then add the remaining 3 cups of broth, the peas, pasta, and the vegan cheese to the same pan. Cover it with a lid, maintain a gentle simmer, and stir often, until the pasta is cooked al dente. Remove the lid in the last few minutes of cooking so that most of the liquid absorbs. (Unless you prefer it soupy, in which case, keep the lid on for the entire cooking process.)
- Serve garnished with fresh basil, black pepper, and/or more vegan parmesan cheese if desired.
Notes
- Cook your pasta al dente. Do not overcook! Al dente means that the pasta is still firm once cooked, giving optimal texture in every bite. To ensure it does not overcook, start taste testing a few minutes before the package says it will be ready. It should be tender, but still firm.
- Taste the pasta once cooked and add salt and black pepper, if needed. This will vary according to the saltiness of the broth you use.
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