Creamy Vegan Peapod Pasta with Shiitake Crisp
This pasta sauce is creamy and fresh, with a bright, spring, peapod flavor. Topping our vegan peapod pasta off we have an umami powerhouse of seasoned toasted shiitake mushrooms. This vegan pasta dish is simple enough for a weekday, but feels fancy enough to serve on a special occasion.
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Pea Types: Sugar Snap, Snow, and English
Snap, snow, and English peas are all varieties of edible peas, but they differ in texture and taste. Snap peas, which are recommended for this recipe, have plump, sweet peas inside a tender, edible pod, and they’re often eaten raw or lightly cooked. They are my favorite type of pea- I love to bring a bag with me on long car rides and can go through quite a lot of them as I drive. Snow peas are flat with smaller peas, and their pods are also edible, making them great for stir-fries. I typically will opt for snap peas over snow peas, but they’re both good options. English peas are a little different. They have thick, (almost) inedible pods, and only the peas inside are eaten, typically after being shelled. Many people do not recommend eating English peas raw, as lectins found in beans and legumes are also present and can cause gastrointestinal distress. The pods aren’t completely inedible, but they are much more fibrous than snow and snap peas. I recommend using them in soups, and straining out any bits that survive being blended. Frozen and canned peas are actually English peas.
When picking peas, look for pods that are firm, bright green, and full of peas. For English peas, select those that feel heavy for their size. Store peas in the refrigerator, ideally in a perforated plastic bag, and consume them within a few days for the best taste and texture. Nutritionally, peas are low in calories but high in fiber, protein, vitamins A, C, and K, and folate, making them a healthy addition to any diet.
And as a heads up if growing your own peas, pea tendrils (aka pea shoots) are also edible- I’ll give you a few recipes for those below!
Pea Shoot Recipes? Try one of these!
- Pea Tendril Vegan Pasta Salad with Orange Dressing
- Minted Cauliflower and Pea Shoot Salad
- Sauteed Za’atar Pea Shoots
Penchant for Pasta? Try one of these Vegan Pasta Recipes!
- Toasted Butter Noodles Vegan One-Pot Pasta
- Vegan Baba Ganoush Pasta Recipe
- Weeknight Vegan Artichoke Pasta Recipe
- Crown Daisy Pasta in Spicy Almond Sauce
- Lemon Black Trumpet Vegan Manicotti
- Seasonal Vegan Spinach and Garlic Scape Pesto
- Vegan Squash Mac and Cheeze with Curried Okra
- Quick Vegan Creamy Pasta with Kale
Peapods? Try one of these!
Peapod Pasta Tips and Tricks
- While I left the pasta shape up to you in the instructions, I would probably recommend using a short pasta like shells, macaroni, fusilli, or similar.
- This pasta uses snap peas, but there are some other options if you like. Snow peas could be used, in exactly the same manner. Frozen peas are another option, and can be cooked in the same ways. If you prefer to use English peas, this recipe can actually be a great option with a few adjustments. You will need to boil the pods longer, and I would recommend blending the pods with the water first, passing it through a sieve to remove any overly fibrous bits. Combine the sieved peas with the remaining sauce ingredients. Additionally, you’ll want to shell any of peas you’re adding to the pasta and not blending into the sauce.
- This recipe uses the umami-powerhouse of dried shiitake mushrooms to add a crunchy topper. Make sure you chop them up into quite small pieces, or they can become overly chewy. (If you were wondering what else to do with dried shiitakes, some of my favorite things to use them for is in broths and ground up into a seitan).
Creamy Vegan Peapod Pasta with Shiitake Crisp
Ingredients
- 1 lb. pasta
- 1/2 lb. fresh snap peapods (alternatively, use 1/2 lb. frozen peas), divided
- 1/2 cup raw, unsalted cashew pieces
- 2 clove garlic, divided
- 2 scallions, chopped into large pieces
- 1 tbsp. miso paste
- salt and pepper, to taste
- 2 tbsp. neutral-flavored oil
- 1/2 tsp. fennel seeds
- 1/2 cup dried shiitake mushrooms
Instructions
- Make the pasta as directed on the package. When your pasta has a couple minutes left to cook, add about 1/4 of the peapods to the water to soften.
- While the pasta cooks, add about 3/4 of the peas and all the cashews to a small pot, cover with water, and bring to a boil. Boil until the peapods have turned a darker green and softened slightly. Add the cashews, peapods, and about 3/4 of a cup of the cooking liquid to a blender. Add 1 clove of garlic, the scallions, and miso paste to the blender. Blend until smooth, and season with salt and pepper to taste. Once the pasta is cooked, drain and coat in your creamy peapod sauce.
- To make the mushroom topper, slice the remaining garlic and finely chop the dried shiitakes. Heat the oil in a small skillet, and add the garlic, shiitakes, and fennel seeds. Cook until crispy and fragrant, season with salt, and serve on top of the pasta. Garnish with additional scallions, if desired.
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