Pasta e piselli (Meat Free)

Pasta e piselli (Meat Free)

My dad didn’t eat much meat and this was one of our favourite pasta dishes. It’s really simple, quick to make and really tasty!  It’s now a firm family favourite with my twin toddler sons too!

Ingredients for 1 serving

200g chopped tomatoes, blended until smooth
80g dried pasta
1 garlic clove, chopped or crushed
5g fresh basil leaves, chopped
110g frozen peas
6g olive oil
30ml water
 1 pinch sugar
salt and pepper

(Example ingredient amounts given, adjust accordingly to your requirements)


  • Put a pan of boiling water onto the heat and cook the dried pasta for the manufacturers recommended time.
  • By the time it’s cooked, your sauce will be ready!!
  • Take a medium frying pan and pop it on a medium heat.
  • Add the oil to warm and after a minute add the garlic.
  • Infuse the oil with the aromatics before adding the peas  straight from the freezer.
  • After cooking these for a couple of minutes, add the tomatoes, pinch of sugar and 30ml of water.
  • Bring the sauce to the boil and reduce the heat to a simmer for a few minutes.
  • Season the sauce to taste and remove the sauce from the heat when it is lovely and thick.
  • When the pasta is ready, take it off the heat, add a splash of cold water to stop the pasta over cooking, drain and add it to the sauce along with the chopped basil.
  • Coat the pasta in your lovely thick sauce and plate up.


  • For this recipe, the dried pasta varieties I’ve used are Spaghetti, Rigatoni and Tagliatelle.
  • Traditionally in Italian cooking you would use the smallest pinch of sugar to take any acidity out of the tomatoes.
  • Serve with a lovely green salad dressed with olive oil and balsamic vinegar!
Nella Foulds
Nella Foulds

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