The perfect way to welcome spring is with this Vegan Creamy Pancetta & Pea Pasta! This pasta takes just 30 minutes to make and is so delicious! Super creamy pasta is swirled with pops of sweet peas, and topped with smoky vegan pancetta which is made from tofu! This recipe is easy to make and is bursting with flavor!
The creamy sauce is made with plant-based milk of your choice such as oat milk, soy milk, almond milk, or whatever you like! This means that the sauce can be made nut-free, soy-free, or gluten-free if you desire!
The pancetta is made with tofu, but if you prefer you can sub your favorite vegan bacon. (See tips and tricks below). You can make the tofu in your oven or in your air fryer if you have one, whichever is more convenient! Then toss it all together and prepare for the most delicious fresh pasta. I like to top my pasta with just a grind of pepper, but you could also garnish the pasta with vegan parmesan, or lemon zest.
Tips and Tricks:
- The vegan pancetta is made from tofu. If you prefer you can use another vegan bacon recipe or vegan bacon substitute such as my mushroom bacon. Or if you prefer pasta without pancetta, feel free to omit it for a simple creamy pea pasta.
- You can use any kind of plant-based milk for this recipe, but I prefer a plant-milk that is higher in fat to make this dish extra rich. I used soy milk this time. Make sure your plant-based milk is plain and unsweetened (you do not want to make this with vanilla milk)!
- I use frozen peas in this recipe because they are so easy to get at any grocery store and they always taste perfectly fresh. If you have fresh peas on hand however, feel free to sub those! Now onto the recipe.
How to Make Vegan Creamy Pancetta & Pea Pasta:
How to Make Vegan Pancetta:
You can make the vegan pancetta in your oven or in an air-fryer.
Oven method: Preheat your oven to 325F (170C). Lightly grease a large baking sheet or line it with parchment paper.
Air fryer method: Preheat your air fryer to 300F (150C).
In a medium bowl mix together the soy sauce, tomato paste, olive oil, onion powder, liquid smoke, and pepper.
Add the tofu cubes and toss well to evenly coat.
Oven method: spread the tofu cubes evenly over the baking sheet, and bake for about 25 minutes, stopping to flip the tofu halfway through until the tofu has darkened and reduced in size.
Air fryer method: spread the tofu in the air fryer and cook for about 20 minutes, shaking halfway through, until the tofu has darkened and reduced in size.
To make the Creamy Pasta:
How to Make a Creamy Vegan Pasta:
While the tofu is cooking, bring a large pot of water to a boil and cook the pasta according to the package instructions.
Melt the vegan butter in a large pot over medium-high heat. Add the onion and garlic, and sauté for about 5 minutes until the onion turns translucent and begins to brown. Sprinkle over the flour and stir continually while cooking for about 60 seconds.
Whisk in 2 ½ cups plant-based milk, salt, and pepper. Bring to a simmer and cook for about 5 minutes until the sauce has thickened slightly.
Stir in the peas and simmer for another 5 minutes to cook the peas. Add the pasta and toss well to coat. If your pasta is a bit dry, add more plant-based milk as needed, up to ½ cup more plant-based milk. Top with the vegan pancetta and serve hot.
This Vegan Creamy Pancetta & Pea Pasta is...
- Super creamy!
- Smoky, savory, and peppery.
- The perfect spring meal!
- Takes just 30 minutes to make.
More vegan creamy pastas:
Vegan Penne alla Vodka
Easy Vegan Mushroom Stroganoff
Fast & Easy Vegan Carbonara
Vegan Truffle Mac & Cheese
Vegan Chorizo Garlic Cream Pasta
If you try this recipe let us know by leaving a comment, rating it, and don't forget to tag @itdoesnttastelikechicken on Instagram.
Bon Appetegan!
Sam Turnbull.
Vegan Creamy Pancetta & Pea Pasta
Ingredients
For the Vegan Pancetta:
- 2 tablespoons soy sauce
- 2 tablespoons tomato paste
- 1 tablespoon olive oil
- 1 teaspoon onion powder
- 1 teaspoon liquid smoke
- ½ teaspoon black pepper
- 1 (350g/ 12.3oz) block extra-firm tofu drained and cut into small cubes
For the Creamy Pasta:
- 1 lb pasta of choice (gluten-free if preferred)
- 2 tablespoons vegan butter or olive oil
- 1 yellow onion chopped
- 4 cloves garlic minced or pressed
- 3 tablespoons all-purpose flour (gluten-free if preferred)
- 2 ½ - 3 cups plant-based milk (such as oat or soy)
- 1 teaspoon salt (or to taste)
- ¼ teaspoon black pepper
- 2 cups frozen peas
Instructions
For the Vegan Pancetta:
- You can make the vegan pancetta in your oven or in an air-fryer. Oven method: Preheat your oven to 325F (170C). Lightly grease a large baking sheet or line it with parchment paper. Air fryer method: Preheat your air fryer to 300F (150C).
- In a medium bowl mix together the soy sauce, tomato paste, olive oil, onion powder, liquid smoke, and pepper. Add the tofu cubes and toss well to evenly coat.
- Oven method: spread the tofu cubes evenly over the baking sheet, and bake for about 25 minutes, stopping to flip the tofu halfway through until the tofu has darkened and reduced in size. Air fryer method: spread the tofu in the air fryer and cook for about 20 minutes, shaking halfway through, until the tofu has darkened and reduced in size.
To make the Creamy Pasta:
- While the tofu is cooking, bring a large pot of water to a boil and cook the pasta according to the package instructions.
- Melt the vegan butter in a large pot over medium-high heat. Add the onion and garlic, and sauté for about 5 minutes until the onion turns translucent and begins to brown. Sprinkle over the flour and stir continually while cooking for about 60 seconds. Whisk in 2 ½ cups plant-based milk, salt, and pepper. Bring to a simmer and cook for about 5 minutes until the sauce has thickened slightly. Stir in the peas and simmer for another 5 minutes to cook the peas.
- Add the pasta and toss well to coat. If your pasta is a bit dry, add more plant-based milk as needed, up to ½ cup more plant-based milk. Top with the vegan pancetta and serve hot.
Notes
Nutrition
More vegan pasta recipes you might enjoy...
Lola says
Made the pancetta two days in a row! So easy but so satisfying and delicious! I don’t do oil so I left it out and just spritzed the pan. This will definitely be a recurring treat in our house!
Jess @ IDTLC Support says
We're so glad you enjoyed it!
Ann M. says
I was so hoping I wouldn’t like this because the older I get, the fatter pasta seems to make me. Unfortunately for my waistline, this was absolutely delicious! Even without the pancetta it would be a great dish because the cream sauce is so flavorful! I made my own almond milk so I could use the pulp to make your crackers - also delicious. Talk about a win-win!
Sam Turnbull says
Hahaha, so happy you enjoyed it Ann!!
Allison Reinke says
This was very easy to make. The tofu really added a wonderful flavor to the dish.
Sam Turnbull says
Wonderful! So happy you enjoyed it!
healthcare8055 says
i have been learning about food and nutrition recently and vegan lifestyle is turning out to be one of the best options in nutrition and health.
thank you.
Sam Turnbull says
Absolutely! A well balanced vegan diet is the healthiest diet 🙂
Shannon says
I just came across this recipe!! It looks amazing and I have everything I need!!! I can't wait to try it!
Sam Turnbull says
Wonderful! I hope you love it 🙂
Sherry Rieder says
Thank you for the idea of baking tofu in the oven. Apparently I haven’t been paying attention because I try to cook it in a frying pan. The oven method works so much better to cook it evenly. I really should get an air fryer.
Keep up your good work.
Sam Turnbull says
You're most welcome Sherry! I love baking tofu. Try my fan-favorite tofu bites for another baked recipe 🙂