Creamy Pasta with Baby Peas

Creamy Pasta with Baby Peas

People often say to me, “I could never be vegan. I love cheese too much.” I get that, because when I was a new vegan, my husband referred to me as a recovering cheese-aholic.

It was true. I had a history of eating cheese as much as three times a day. That may sound like a lot, but I’ll bet it’s not uncommon.

I melted cheese into scrambled eggs for breakfast, added it to a salad for lunch, and could be found sprinkling it over pasta in the evening. But that’s a heavy dose of saturated fat, no matter how we slice it.

I officially stopped eating cheese five years ago. But my desire for cheese (especially melted) persisted for a very long time. Then, one day, I made this sauce. It became an instant favorite, and all of a sudden my cravings for dairy seemed to vanish into thin air. I can’t explain exactly how or why this delicious creamy sauce satisfied those lingering cravings, because it doesn’t taste like cheese, but I do know that it did, and as a happy vegan, that was a game changer.

You will find this is a very thin, flavorful, yet creamy sauce.  You might like to thicken it with a touch of flour or cornstarch, but I love it just like this.

Nowadays, I almost always keep this sauce on hand. Just for fun, I sometimes mix equal parts (without the peas) with a spicy marinara, creating what we have come to call a pink sauce. Either way, white or pink, it becomes a pretty big deal at our table, to this day, when vegans and non-vegans agree, and everyone reaches for seconds and thirds.



1 1/2 cup soy milk or soy yogurt, unsweetened
1/3 cup nutritional yeast flakes
2 tablespoons white or yellow miso
kosher salt and coarse ground pepper, to taste

Pasta and Peas

1 lb. box of whole wheat pasta
2 cups frozen baby peas


Whisk all sauce ingredients together in a small saucepan, and bring to a boil over medium heat. Reduce to simmer, and stir frequently, until sauce thickens very slightly.

Meanwhile, cook pasta until al dente. Stir in the frozen peas near the final moments of the cooking time, allowing peas to warm all the through, yet still retain crisp texture and bright green color.

Drain pasta and peas, and serve immediately with cream sauce over the top.

Note: Feel free to swap in other favorite vegetables instead of peas. Sauce is great over potatoes, too.

Copyright © Vicki Brett-Gach | Ann Arbor Vegan Kitchen

4 thoughts on “Creamy Pasta with Baby Peas

  1. Looks and sounds great! Do you personally use the soy yogurt or the soy milk? It seems that would make a difference. I’ve been vegan for more than 24 years and never had cravings while awake, but the first months I dreamed a few times of eating the three cheese sandwich that I used to order at a local Ann Arbor restaurant called Casey’s!
    Thanks for this recipe.

    • Hi vegboon! I like to use unsweetened soy yogurt when available (makes it a bit thicker), but it’s been hard to find lately, so instead I’ve been using soy milk. That’s so funny about the sandwich from Casey’s!

  2. Jo

    This sounds delicious! I hear exactly what your saying about cheese. I know it’s not good for me but I find it hard to give up. I’ll definitely have to try this sauce!

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