A creamy, flavorful, gluten and dairy free Vegan Pea Pesto Pasta! This 20 minute recipe is quick, versatile, and can be NO-COOK other than the noodles if you wish. The secret ingredient for a higher protein dish is peas, though we promise you can't taste them in the final recipe (I'm not usually a big fan of peas...)
Food is love in my big Italian family, and this Pea Pesto Pasta Recipe is my way of sharing my love for hosting with you! This gluten free, dairy free, and vegan recipe is my absolute favorite for home and travel, and it requires just a few healthy ingredients!
Quick, versatile, and perfect for sharing with friends & family, there is so much food love in this pea pesto pasta dish <3
I bring this delicious plate to dinner parties and often make a batch before traveling so I can eat well on-the-go and when I arrive at my destination.
I'd LOVE to know if you enjoy this one as much as I do, so be sure to send me a note by commenting on this post or snap a photo and share on Instagram or Facebook (tag #vibrantlygfree and/or @vibrantlygfree so I see it)!
Pea Pesto Pasta RecipePrint
Photos of the cooking process
Prepare pasta according to the packaging. I used Tinkyada gluten free pasta this time around.
Add all remaining ingredients to a blender. If sautéing the garlic, you'll want to do that prior to this step. I enjoy the recipe both ways 🙂
Blenders I love:
I use the 600 watt NutriBullet in my Camper Van, the lightweight 250 watt Magic Bullet for travel, and the Vitamix 5200 at home. All work well for this recipe, though you’re sure to get a longer life out of the Nutribullet and Vitamix.
Blend until smooth.
Allow the pasta to cool for 5 minutes before adding the pesto, arugula, and sun-dried tomatoes. Then toss and serve!
Need to add these pea pesto pasta ingredients to your pantry?
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With love and gratitude,
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