Vegan Creamy Pancetta & Pea Pasta! (2024)

5 from 12 votes

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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 swirledwith 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

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.

5 from 12 votes

(click stars to vote)

Vegan Creamy Pancetta & Pea Pasta

This pasta takes just 30 minutes to make and is super creamywith 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!

Prep: 5 minutes mins
Cook: 25 minutes mins
Total: 30 minutes mins

Servings: 6

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

US Customary - Metric

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

Make-ahead/ storage:You can prep the vegan pancetta and the creamy sauce ahead of time store in separate containers in the fridge for up to 3 days. Just heat and toss with hot pasta when ready to enjoy. You can also store leftover fully prepared and then cooled pasta in the fridge in an air-tight container for up to 3 days.

Nutrition

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Vegan Creamy Pancetta & Pea Pasta! (2024)

Tips and Tricks: