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Home » Recipes » All the Vegan Lunch and Supper Recipes

published: Jun 21, 2021 · modified: Jun 21, 2022 by Freya · This post may contain affiliate links ·

Penne with Zucchini, Peas and Vegan Cheese Recipe

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Penne with zucchini, peas and vegan feta cheese. I don’t always post my supper dishes, particularly if they’re pasta based because I think people might find them a bit boring to read about. However, I know that quick suppers are probably one of the most helpful recipes you can share, so here we are.

Penne with Zucchini Peas and Vegan Cheese Recipe
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Jump to:
  • What Kind of Vegan Cheese Can You Use?
  • Other Ways to Serve my Penne with Zucchini, Peas and Vegan Cheese Recipe
  • Try my other delicious vegan supper dishes
  • 📋 Recipe
  • 💬 Comments

Pasta can guarantee you a speedy, nutritious and tasty supper and if you’ve had a busy day, sometimes this is all you want. Pasta dishes just tick all the boxes. And the more inspiration I can get for quick pasta dishes the better, so feel free to share your favourite recipe in the comments!

Yesterday, I asked myself, what do I want for supper? The reply was brief and swift: “Pasta”.
I like it when I prepare pasta because it generally means we will eat before 7pm. If I choose anything more complex, we’re lucky if we eat before 8pm.

Apart from pasta being quick, it is also a good way of using up the rubbery vegetables shoved to the back of the refrigerator drawer. I remembered that I had a couple of courgettes (or zucchini, if you will) that were well past their ‘freshly picked’ status and a small block of vegan feta cheese that was really reaching its limit in the fridge!

Saute the onion and courgette
A block of vegan goats cheese
add the peas
and then the cheese
and milk
Simmer until thickened then add herbs


Aside from these two choice ingredients, some vegan Parmesan, a half empty bag of penne, a mushy onion and a handful of frozen peas also woefully resided in my kitchen. An evil plan started to form in my brain. How about pasta with feta cheese, courgette and frozen peas? All of the necessary food types in one pan!

And any fears I had of this being a little bland were quickly pushed to one side once I tried it. The feta cheese had added its familiar tang to the dish, the courgette chimed in with a yummy green bite, the peas threw in some pop-on-your-tongue sweetness for good luck and some sautéed onions and garlic tied the whole thing together with a big Allium bow.

What Kind of Vegan Cheese Can You Use?

I like to use Greek-Style (I like the Violife variety, available widely in UK supermarkets) and also vegan Goat-style cheese from La Fauxmagerie, vegan cheesemongers based in East London. They offer mail order options for their artisanal vegan cheeses, so this is not the cheaper option to use in this kind of dish. I had visited there so had some of their vegan-style herby goats cheese (comparable to the flavour of Boursin), and I used this. I would normally use the Violife Greek-style (Feta) cheese though.

Whatever cheeze you do decide to use, make sure it has a nice salty tang to it, needed to counteract the sweetness of the zucchini and peas.

I also have a feeling that this would be a great way to get vegetable loathing children to eat their greens, particularly if you use a fancy, child-friendly shaped pasta, like the bow-ties. You can also omit the feta cheese and use an alternative strong flavoured cheese, like cheddar or just parmesan all the way.

Other Ways to Serve my Penne with Zucchini, Peas and Vegan Cheese Recipe

  • Fry up some vegan bacon and add this to the dish (but I think it would spoil the herby good-naturedness of the vegetables, turning into something a bit more decadent and, yes, fattening). But why not go the whole (vegan) hog, and just add the fried up bacon, and pour over a little plant-based cream to make it even more unctuous.
  • Try Asparagus, Broad Beans or Green Beans instead of Peas
  • Use your favourite shape pasta

Try my other delicious vegan supper dishes

  • Easy and Delicious Cajun Tacos
  • Quick and Easy Tofu Bowl
  • Comforting vegan Shepherds Pie
  • Sag Aloo

📋 Recipe

Penne with Zucchini Peas and Vegan Cheese Recipe
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5 from 48 votes

Penne with Courgette, Peas and Vegan Feta Cheese

YIELD 4 people
Prep Time: 2 minutes
Cook Time: 20 minutes
Total Time: 22 minutes
A fresh and delicious speedy vegan supper dish
Metric - US Customary

Ingredients

  • 200 g Penne dried
  • 1 Onion small, peeled, halved and sliced thinly
  • 1 clove Garlic minced
  • 1 tablespoon Olive Oil
  • 150 g Feta vegan, or vegan goat-style cheese
  • 200 g Courgette topped, tailed and cut into roughly 1cm cubes
  • 50 g Frozen Peas
  • 150 ml Soy mik or plant based cream, unsweetened
  • 50 ml White Wine (optional but it does add a great dimension to the dish)
  • 2 tablespoon Basil
  • Salt and Pepper or parsley, roughly chopped or torn

Instructions

  • Cook the pasta according to the instructions on the packet, but leave it a little al dente. Drain, reserving a few tablespoons of the cooking liquor. Lightly oil the pasta and place to one side.
  • Heat the olive oil gently in a sauté pan and cook the sliced onion until soft.
  • Add the courgette and minced garlic, and fry gently until the courgette starts to turn translucent. Season lightly.
  • Crumble in the feta cheese and then add the pasta stirring well to combine.
  • Pour over the milk, white wine and pasta cooking liquor and bring to a rapid boil. You are aiming for most of the liquid to cookoff, leaving a light coating on the pasta. This should take no longer than 5minutes.
  • Remove from the heat, taste for seasoning and adjust as necessary. Stir in the basil or parsley
  • Serve in large, deep bowls sprinkled with a little vegan parmesan if you like
RECIPE BY Freya

Nutrition

Calories: 347kcal | Carbohydrates: 44g | Protein: 13g | Fat: 13g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 33mg | Sodium: 436mg | Potassium: 320mg | Fiber: 3g | Sugar: 4g | Vitamin A: 312IU | Vitamin C: 11mg | Calcium: 214mg | Iron: 1mg
Tried it and Loved it?Mention @sweeterthanoats or tag sweeterthanoats!

More Lunch and Supper

  • Easy Vegan Gnocchi with Sausage, Garlic and Broccoli
  • Vegan Bubble and Squeak - a Classic British Supper Dish
  • Mollie Katzen's No-Chicken Soup with Vegan Matzoh Balls
  • Papas Arrugadas with 2 Mojos (Spanish Wrinkled Potatoes with 2 sauces)

Reader Interactions

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  1. Sarah says

    June 27, 2021 at 5:46 pm

    5 stars
    This sounds so delicious as a quick summer night recipe!

    Reply
  2. Elena says

    June 28, 2021 at 6:26 pm

    5 stars
    Such a great summer pasta filled with so many veggies!

    Reply
  3. Shannon says

    June 28, 2021 at 11:16 pm

    5 stars
    Wow delicious!

    Reply
  4. Angie says

    June 29, 2021 at 11:01 am

    5 stars
    Love how simple and delicious this is!

    Reply
  5. Jahma says

    June 30, 2021 at 11:31 am

    5 stars
    Making this! Sounds so creamy and delicious!!

    Reply
  6. Angela says

    July 27, 2022 at 11:35 am

    This Pasta with zucchini, peas and vegan feta cheese is really full of flavor and super easy to prepare! Perfect for a quick dinner!

    Reply
  7. Jerika says

    July 27, 2022 at 11:42 am

    Can't wait to try this Penne with zucchini, peas and vegan feta cheese.:) Yum! What I love about this is, it's very simple and easy to prepare. Thanks!:)

    Reply
  8. Lilly says

    July 27, 2022 at 1:53 pm

    5 stars
    I love how quick this was to make! My family devoured this pasta and loved the zucchini and peas in it!

    Reply
  9. Marcellina says

    July 27, 2022 at 10:08 pm

    5 stars
    I am not one of those people who are bored with pasta dishes - the more, the better!! This looks delicious using three of my fav ingredients - pasta, zucchini and peas! Looking forward to making it!

    Reply
  10. Marysa says

    July 28, 2022 at 12:23 am

    What a great summertime recipe. I would love to use up some zucchini from the garden.

    Reply

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Hi, I'm Freya! I'm a plant-based foodie, obsessed with true crime, collecting cookbooks and photographing everything I eat.

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