Creamy Fusilli with Peas
Cook time
Total time
A light yet flavorful meal that's a snap to make. The peas add a nice crunch and the creaminess from the sauce gives this pasta so much yumminess! Top allergen free!
Recipe type: Vegan
Cuisine: Italian
Serves: 4-6 servings
  • 3 cups rice fusilli
  • 1 cup peas
  • ¼ cup vegan mayonnaise such as Vegenaise
  • 1 cup dairy free mozzarella shredded cheese such as Daiya
  • 1¾ cup reserved pasta water
  • salt and pepper (optional) to taste
  1. Drop fusilli pasta in a pot with salted boiling water, and slightly undercook, approximately 8 minutes.
  2. Reserve 1¾ cup pasta water then drain the rest.
  3. Place cooked pasta back in the pot on medium-high heat; add remaining ingredients except for the water, and gently stir to incorporate ingredients into the pasta.
  4. Next, add 1¼ cup of the reserved water, saving the rest incase you need it. stir it in until ingredients come together and become a creamy sauce. *If you find pasta is dry, add ¼ cup of reserved pasta water and stir, checking for desired consistency. Add the rest if needed or discard unused water.
  5. Serve in desired bowls and enjoy immediately, or store leftovers in a lidded container in the fridge (once it cools).
This meal keeps for days in a lidded container in the fridge. Simply reheat when wanting to enjoy the leftovers or serve it cold if you like your pasta that way too :)
Recipe by No Dairy No Cry at