My Creamy vegan blue cheese pasta with peas, asparagus and broccoli is an easy, comforting spring pasta recipe packed with flavour and seasonal vegetables. Get the recipe below.
Originally published on the blog back in 2012, this Creamy Vegan Blue Cheese Pasta with Spring Greens is a recipe that deserves a place in the archives. It combines pasta with a rich and creamy vegan blue cheese sauce, fresh peas, asparagus and broccoli for an easy, comforting meal that makes the most of seasonal vegetables.
The recipe has evolved since it first appeared on the blog, but the basic idea remains the same: bold, savoury blue cheese paired with fresh green vegetables. The creamy sauce brings plenty of richness, while sweet peas, tender asparagus and broccoli add freshness, colour and texture. It’s a simple combination that works particularly well in spring when these vegetables are at their best.
This vegan blue cheese pasta is a great choice when you want something comforting without relying on meat or dairy. The sauce is indulgently creamy and full of flavour, while the generous serving of spring greens makes the dish feel fresh and balanced. It’s also an easy way to incorporate more vegetables into a satisfying pasta dinner.
Whether you’re looking for a quick vegan pasta recipe, a seasonal spring dinner or a new way to use vegan blue cheese, this Creamy Vegan Blue Cheese Pasta with Spring Greens is well worth trying. Ready in around 30 minutes, it’s ideal for an easy weeknight meal but is special enough to serve at the weekend, too.
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Ingredients
For this Creamy Vegan Blue Cheese Pasta with Spring Greens, you’ll need:
- Vegan blue cheese (I like to use...)
- Vegan cheddar style cheese (I use Cathedral City Plant Based)
- Unsweetened plant milk, such as soy or oat
- Asparagus
- Broccoli
- Peas
- Pasta shape of your choice
- Plain flour
- Vegan butter
- Garlic powder
- English mustard
- Freshly ground black pepper
Step-by-step Instructions
- Step 1: cook the pasta until al dente
- Step 2: in the meantime, melt your vegan butter in a separate pan
- Step 3: add the flour to make a roux
- Step 4: slowly add the milk, whisking until you have a smooth sauce
- Step 5: stir in the vegan cheddar cheese and stir until melted
- Step 6: next add the garlic powder, mustard and blue cheese and stir until melted
- Step 7: as the pasta continues to cook, add a steamer over the top of the pan and steam the broccoli and asparagus until tender
- Step 8: in the last few minutes of cooking the pasta add the peas to the water and cook until piping hot
- Step 9: drain the pasta and combine with the cheese sauce and vegetables
- Step 10: serve immediately
Hint: For an extra creamy sauce, add some pasta water — the starch helps loosen the sauce while keeping it silky. Just add enough to get the sauce to your desired consistency.
Substitutions
- Vegan blue cheese: use your favourite vegan blue cheese. The flavour and melting properties can vary considerably between brands, so choose one that you enjoy eating on its own.
- Vegan cheddar: any grated vegan cheddar-style cheese will work. You could also use vegan mozzarella for a milder flavour.
- Plant milk: unsweetened soy milk is my first choice because it gives the sauce a creamy texture without adding sweetness. Unsweetened oat milk also works particularly well.
- Pasta: penne, fusilli, rigatoni, macaroni or shells are all good choices. Look for a shape with plenty of ridges or curves to catch the creamy sauce.
- Vegetables: don't have all three spring vegetables? You can substitute with green beans, spinach, broad beans, courgette or kale.
Variations
- Crispy topping: for an extra-crunchy topping sprinkle over toasted breadcrumbs or nuts (e.g. walnuts).
- Make it extra creamy: stir 1–2 tablespoons of vegan cream cheese into the sauce alongside the vegan blue cheese for an even richer result.
- Baked: place the dish in the oven until the edges get crispy for an oven baked dish.
Equipment
You don't need any specialist equipment to make this recipe. You'll need:
- Large saucepan for the pasta
- Steamer or steaming basket
- Medium saucepan for the cheese sauce
- Colander
- Wooden spoon or whisk
- Cheese grater
- Knife and
- Chopping board
Storage
Allow the pasta bake to cool before transferring it to an airtight container. Store in the fridge for up to 3 days.
To reheat, place individual portions in the microwave until piping hot throughout, or cover with foil and reheat in the oven at 180C /350F / gas mark 4 for around 15–20 minutes.
If the pasta looks dry when reheating, add a splash of plant milk before warming it through.
You can also freeze the assembled pasta bake for up to 3 months. Defrost thoroughly in the fridge before reheating and baking until piping hot.
Top tip
Don't skip the mustard. A small amount of English mustard helps balance the richness of the vegan cheese and adds extra savoury depth without making the sauce taste noticeably mustardy.
Frequently asked questions
Absolutely. Frozen peas are perfect for this recipe and don't need to be defrosted first. Simply add them to the pasta water for the final couple of minutes of cooking. Frozen broccoli also works well.
Yes. This is a very adaptable spring vegetable pasta. You can replace or supplement the asparagus and broccoli with green beans, broad beans, courgette, spinach, kale or sugar snap peas.
Vegan cheeses can vary considerably in how they melt. If your sauce is too thick, gradually whisk in some of the reserved pasta cooking water or additional plant milk until it reaches the consistency you want.
This pasta bake is substantial enough to serve on its own, but a simple green salad, steamed vegetables or some crusty garlic bread would make excellent accompaniments. A crisp, fresh salad is particularly good for balancing the richness of the blue cheese sauce.
The recipe
Creamy Vegan Blue Cheese Pasta with Spring Greens
Equipment
- chopping board
- knife
- large saucepan for the pasta
- Steamer or steaming basket
- medium saucepan for the sauce
- colander
- Wooden spoon or whisk
- Cheese grater
Ingredients
- 200 g vegan blue cheese crumbled
- 100 g vegan cheddar-style cheese grated
- 150 ml unsweetened plant milk
- 200 g asparagus trimmed and chopped
- 200 g broccoli cut into small florets
- 150 g peas fresh or frozen
- 150 g pasta
- 1 tablespoon vegan butter
- 1 tablespoon plain flour
- ½ teaspoon garlic powder
- ½ teaspoon English mustard
- ½ teaspoon freshly ground black pepper
Instructions
- Bring a large pan of salted water to the boil. Add the pasta and cook for until al dente, adding the peas for the final 2 minutes of cooking.
- Meanwhile, steam the broccoli and asparagus until just tender.
- While the pasta is cooking and veggies steaming, heat the vegan butter in a saucepan over medium heat until melted. Stir in the flour and cook for 1 minute.
- Gradually whisk in the plant milk until smooth.
- Add the grated vegan cheddar and continue stirring until you have a smooth, creamy sauce.
- Crumble in the vegan blue cheese along with the garlic powder, mustard and black pepper and stir until melted. Add a little reserved pasta water if the sauce is too thick.
- Drain the pasta and combine with the vegetables and cheese sauce.
- Serve while piping hot.
Jesss says
Hope your exams have gone well! I didn't get The Fear til the day before mine this time - not helpful!!I LOVE cheese, this sounds amazing!xo
Emmyw says
Hi Jesss! I hope yours went well too! How long do you have to wait for your results?! And trust me if you love cheese you will LOVE this recipe 😉
herbivoresheaven says
Mmm, this sounds great, I love stinky cheese! Congratulations on finishing your exams.
AIice says
Wow! it is very mouth watering. I am really glad you shared the recipe. 🙂custom sheds
Emmyw says
Hi Alice and Herbivorseheaven, thanks for stopping by and commenting! I'm glad you've enjoyed the recipe!!!