My Vegetarian Pasta with Peas and “Pancetta” is easy to make, packed with flavor and perfect for a weeknight dinner that the whole family will enjoy. The creamy parmesan sauce comes together quickly and the crispy tofu pancetta rounds out this protein packed vegetarian meal. Embrace spring with this fresh pasta recipe.
The weather has been warming up and there are so many spring flowers blooming right now. It’s hard to believe we just had snow a few weeks ago. I love this Vegetarian Pasta with Peas and “Pancetta” because it’s warm and cozy but also has a pop of spring, with the peas. It’s fresh, hearty and perfect for a family dinner that everyone will love. Serve with a side of bread and salad, for a full meal.
Why You’ll Love This Protein Packed Pasta Recipe
- It’s easy to make – I used to be intimidated by making my own cheese sauces, but once you get the hang of it, it’s really easy. The parmesan sauce comes together in less than 15 minutes and only requires a few ingredients. It’s perfect for this pasta with peas and pancetta, but can be enjoyed in so many different ways.
- It’s great for kids and adults – My kids are always up for cheesy pasta, but it’s not always what I want to eat. But, adding in the peas and tofu pancetta makes it a little more adult friendly and kids can choose what they want to add. You can even sub in broccoli for peas if your family prefers.
- It’s packed with flavor – If you love the taste of parmesan cheese, you will love this pasta recipe. The cheesy sauce is salty and tangy and goes so well with the earthy sweetness of the peas and smokiness of the tofu pancetta. Top with fresh herbs for even extra flavor.
Why Your Body Will Love This Cozy Vegetarian Meal
Tofu– Tofu is a complete protein. It contains all nine essential amino acids that your body needs to build muscle and repair tissues. Tofu contains 10 grams of protein per half a cup, making it a great plant-based ingredient to incorporate into your diet.
Peas – Peas have a rich nutritional profile and offer a wide range of health benefits. They’re packed with protein, antioxidants and fiber, among many other important vitamins and minerals. One cup of peas contains 8 grams of protein and 7 grams of fiber.
Parmesan Cheese – We may not always think of cheese as being a healthy food, but this parmesan cheese is packed with protein, calcium and healthy fats. Parmesan cheese is mostly lactose free, so if you’re lactose intolerant you may have better luck with parmesan.
Vegetarian Pasta with Peas and “Pancetta” Recipe Ingredients
- Pasta – I used ditalini pasta for this recipe because I like that it is similar in size to both the peas and pancetta. Any kind of pasta can be used though. Gluten free pasta can easily be substituted, if needed.
- Pancetta – I used the Vegan Pancetta that I shared the other day on the blog and it worked so well. It’s packed with smoky flavor and also adds extra protein. The tofu pancetta doesn’t take long to cook, but it does need to marinate for about an hour so it’s good to prep ahead of time. If you don’t want to make it yourself, you can most likely buy a plant based smoky meat alternative that you can dice up and use.
- Peas – I just used a small bag of frozen peas for this recipe. Fresh peas can also be used. I like to add the frozen peas in with the pasta water for quick cooking.
- Parmesan Cheese – I like to buy a block of parmesan cheese and shred it myself for this recipe. I just feel like it has more flavor that way, but you can also use store-bought shredded parmesan cheese. I would recommend the grated kind, rather than the type you put on pizza.
- Milk – I used regular milk for the cheese sauce, but any kind of unflavored milk will work.
How To Make Parmesan Pasta with Peas and Tofu
- Heat a large pot of water until boiling. Add in the pasta and cook according to package directions. I like to add the frozen peas into the boiling pasta water when the pasta is about 2-3 minutes from being done. Drain pasta and peas and set aside.
- Heat a large skillet over medium heat and add in one teaspoon of oil and the diced onion. A pinch of salt will help soften the onions. Cook onion until soft, 2-3 minutes, and then add in the minced garlic and 1 1/2 tablespoons butter. Cook until garlic is fragrant, 1-2 minutes, stirring frequently.
- Next, add in the flour and stir until it’s completely mixed in. Cook for about 1 minute and then pour in the milk. Stir everything together well and cook on medium-low heat until you have a thick sauce. It will take about 4-6 minutes to thicken up and you’ll want to keep a close eye on it while it is cooking, so it doesn’t burn.
- Once sauce has thickened, add in the freshly grated parmesan and mix until cheese is completely melted. Add in the cooked pasta, peas and tofu pancetta and season with salt and black pepper, to taste. Mix everything together well and serve right away. Garnish with extra pancetta and parmesan cheese, if desired. Enjoy!
Recipe Frequently Asked Questions
- Make this recipe gluten free by using gluten free pasta. You will also want to make sure to use a gluten free tamari, or soy sauce in the tofu marinade.
- Make this recipe vegan by using a vegan parmesan cheese substitute and plant based milk.
- How long does the tofu need to marinate for? At the very least, 30 minutes, but an hour or two is great for optimal flavor.
- What type of pasta is best to use? I like to use the ditalini because it is similar is side and shape to the peas and pancetta. Any kind of pasta can be used though. You could even use long spaghetti noodles if you like.
- Can frozen peas be used? Yes, frozen peas are great for this recipe and can be cooked right in with the pasta.
- How long do leftovers last? If stored in an air-tight container, in the refrigerator, leftovers should last about 4-5 days. Reheat in the microwave or in a pot on the stove top.
Have a question I didn’t answer? Ask me in the comment section below and I will get back to you ASAP!
Looking For More Easy Vegetarian Pasta Recipes?
Green Goddess Pasta with Parmesan
Cheesy Buffalo Butternut Squash Pasta
Kale and White Bean Pasta with Parmesan
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Vegetarian Pasta with Peas and “Pancetta”
- Total Time: 30 minutes
- Yield: 4-6 1x
- Diet: Vegetarian
Description
My Vegetarian Pasta with Peas and “Pancetta” is easy to make, packed with flavor and perfect for a weeknight dinner that the whole family will enjoy. The creamy parmesan sauce comes together quickly and the crispy tofu pancetta rounds out this protein packed vegetarian meal. Embrace spring with this fresh pasta recipe.
Ingredients
- 1 lb ditalini pasta, or pasta of choice
- 1 teaspoon olive oil
- 1/2 cup small diced yellow onion
- 2–3 cloves garlic, minced
- 1 1/2 tablespoons salted butter
- 1 1/2 tablespoons all purpose flour, gluten free if needed
- 2 cups whole milk, or milk of choice
- 1 1/2 cups freshly grated parmesan cheese, plus more for garnish if desired
- 1 1/2 cups frozen peas
- 2–3 cups homemade vegan pancetta
- Salt and black pepper, to taste
- Fresh herbs for garnish, if desired. Parsley or dill would work well.
Instructions
- Heat a large pot of water until boiling. Add in the pasta and cook according to package directions. I like to add the frozen peas into the boiling pasta water when the pasta is about 2-3 minutes from being done. Drain pasta and peas and set aside.
- Heat a large skillet over medium heat and add in one teaspoon of oil and the diced onion. A pinch of salt will help soften the onions. Cook onion until soft, 2-3 minutes, and then add in the minced garlic and 1 1/2 tablespoons butter. Cook until garlic is fragrant, 1-2 minutes, stirring frequently.
- Next, add in the flour and stir until it’s completely mixed in. Cook for about 1 minute and then pour in the milk. Stir everything together well and cook on medium-low heat until you have a thick sauce. It will take about 5-7 minutes to thicken up and you’ll want to keep a close eye on it while it is cooking, so it doesn’t burn.
- Once sauce has thickened, add in the freshly grated parmesan and mix until cheese is completely melted. Add in the cooked pasta, peas and tofu pancetta and season with salt and black pepper, to taste. Mix everything together well and serve right away. Garnish with extra pancetta and parmesan cheese, if desired. Enjoy!
Notes
If not using my homemade tofu pancetta recipe, I would suggest looking in the plant based cured meats sections at the grocery store and finding something smoky. You can then dice it up and get it crispy in a pan with some oil.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Dinner, Vegetarian
- Method: Stovetop
- Cuisine: American
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