This Cheesy Pea Pasta sauce is such a quick and healthy dinner or lunch option, high in protein, ready in under 15 minutes, and made with just peas, vegan cream cheese, and a squeeze of lemon juice (optional). It is vegan, suitable from 6 months old (with alternatives), and makes 1 adult portion and 2 baby/toddler portions (or 4 toddler portions).
Cheesy Pea Pasta
Ingredients
- 150g of uncooked Pasta of choice
- 1 cup/150g of Frozen Peas
- 1/3 cup/ 75g of Vegan Cream Cheese
Optional
- Squeeze of Lemon Juice to taste
- 1-2 Tbsp of water to thin the sauce if needed (You can use the water from the pasta or peas)
- Salt and pepper to taste for over 12 months
Instructions
- Cook the pasta according to the packet.
- While the pasta is cooking, cook the peas till soft enough to blend.
- Drain the peas and then add them to a blender with the cream cheese, and the lemon juice if using (if it seems too thick once blended add the water and blitz again).
- Pour over cooked pasta and serve (we like a sprinkle of vegan cheese on ours).
Notes
For babies under 12 months, or where you would prefer zero added salt, you can swap the cream cheese for plain yogurt (we prefer coconut), or 1/2 an avocado.
Store leftovers in the fridge for 3 days or freeze individual portions for up to 2 months.
Did you make this recipe?
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1 Comment
Made this the other day and my little one LOVED it! He is still little so swapped out the cream cheese for tahini and then used the extra as a sauce for the broccoli lentil tot recipe of yours! Thanks for the easy vegan recipes – keep them coming!