This pasta recipe for Dairy-Free Pasta with Bacon and Peas is an amazing family-friendly weeknight dinner recipe. Make this deliciousness in less than 30 minutes! It's creamy, with a satisfying crunch from the bacon and sweetness from the peas. Oh so satisfying!
Fettuccine with Bacon and Peas is my son's favorite meal. I make this for him on his birthday, as well as several times a year. We love it so much not just because it tastes AMAZING, but because:
- it's a fast recipe to make (make it in under 30 minutes!)
- the recipe calls for everyday, staple ingredients that most of us already have in our pantry, refrigerator, and freezer
- it's satisfying and delicious in this dairy-free version, but just as fantastic using full-dairy products if you prefer!
What you need to make this dish
You can make this pasta dish either on the stovetop in a large skillet. Or, in an electric pressure cooker, such as an Instant Pot or Ninja Foodi multi-cooker.
If you're looking for the pressure cooker instructions, you can follow the recipe for Pasta with Bacon and Peas. It's on page of my cookbook, the Ninja Foodi Pressure Cooker Meal Prep Cookbook.
For instructions for how to cook this on the stovetop, keep scrolling!
Tips for making this pasta recipe
The full instructions for this recipe are below in the printable recipe card.
Here are some tips to help you make the best fettuccine with bacon and peas:
- After the bacon is cooked, drain some of the fat out. Depending on the specific bacon you use, and how much fat it has on it, you may have a small amount or a large amount of bacon grease left in the pan. Leave a little bit of the grease - around 1 tablespoon is plenty - but if there's more than that, you may want to drain it out before continuing with the next step. Too much grease left in the pan can cause the sauce to be too greasy.
- Choose a wide and long pasta shape for this recipe. Fettuccine works best, but you can also use linguine or pappardelle.
- Use full-fat coconut milk. If you use low-fat coconut milk, you won't achieve the creamy sauce that makes this dish so special.
Side dishes
This hearty fettuccine dish calls for light side dishes.
- Cucumber Tomato Salad
- Garlic Rosemary Focaccia
- Mushroom Marsala
- Corn with Basil Lime Butter
- Dairy-Free Gougeres
Wine pairing
Pair this pasta dish with:
- Pinot Gris/Pinot Grigio
- unoaked Chardonnay
- Rosé
Recipe FAQs
Making this with regular dairy (AKA NOT dairy-free) is easy!
- Use heavy whipping cream or half and half instead of coconut milk
- Instead of nutritional yeast, substitute grated parmesan cheese
Wide, long noodles like fettuccine work best with this recipe. However, you can also use linguine, pappardelle, or tagliatelle instead. In a pinch, spaghetti will also work just fine!
Nutritional yeast is a common substitution for cheese (specifically, parmesan cheese) in dairy-free recipes. It is sometimes referred to as "nooch." It is a deactivated form of brewer's yeast, which is technically known as Saccharomyces cerevisiae. You'll find it often in yellow flakes, granules, or powder.
Nutritional yeast is sold in most grocery stores these days in either the bulk section or the baking section, but you can also find it easily online.
For this recipe and most of my dairy-free recipes that call for coconut milk, I use canned organic, full-fat coconut milk. Costco and Sam's Club often sell canned coconut milk in bulk at a great price, but you can also find it online.
Can I make this in my Instant Pot or Ninja Foodi?
Yes! Here are instructions for making this in your electric pressure cooker.
To make this in the Instant Pot or Ninja Foodi:
Use the same ingredients except omit the flour; you won't need it if you are making this in an electric pressure cooker.
- Set your pressure cooker to SAUTÉ and sauté the butter and bacon for 3 to 4 minutes. Transfer to a plate covered with paper towels and set aside.
- Add the onion and garlic to the pot and sauté for 1 to 2 minutes. Pour some chicken broth into the pot and scrape up any browned bits.
- Place the pasta in the pot, breaking in half if you need to, and overlapping in criss-cross pattern. Pour the remaining chicken broth over the pasta and gently submerge pasta in the liquid as much as possible.
- Assemble the pressure lid, making sure the valve is set to Seal/Sealing, then select Pressure Cook/Pressure/Manual (depending on your pressure cooker), set to HI, and set the time for 3 minutes, then start.
- When cooking is complete, natural release for 5 minutes, then move the valve from seal/sealing to Vent/Venting for quick release.
- Open the lid and stir in the coconut milk, nutritional yeast, peas. Season with salt and pepper. Serve and top with the cooked bacon crumbles and chopped basil.
More easy weeknight dinner recipes
Creamy Vegan Pasta with Crispy Mushrooms- One Pan New Orleans-Style BBQ Shrimp and Scallops
- Easy Shrimp Tacos
- Immunity Boosting Chicken Soup
Pork and Peanut Dragon Noodles
Fettuccine with Bacon and Peas (dairy-free)
Equipment
Ingredients
- 12 ounces dried fettuccine pasta
- 4 tablespoons vegan butter, divided
- 6 slices bacon, cut into small pieces
- 1 small yellow onion, diced
- 2 garlic cloves, minced
- 2 tablespoons all-purpose flour
- 1 can (14.5 ounces) coconut milk
- ½ cup chicken broth
- ¼ cup nutritional yeast
- 1 cup frozen peas
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 1 tablespoon finely chopped fresh basil
Instructions
- Cook pasta according to package directions.
- In a large skillet, add 2 tablespoons of the butter and all of the bacon and cook until the bacon is crisp to your liking. Using a slotted spoon, transfer the cooked bacon crumbles to a paper plate covered with paper towels. Set aside.
- In a large saucepan, add the remaining vegan butter, onions, and garlic over medium heat. Sauté the onions and garlic for 1-2 minutes, until butter is melted and the onions and garlic are soft and fragrant.
- Sprinkle flour into the pan and stir just until the flour is incorporated into the butter. Slowly add in the coconut milk and chicken stock; use a whisk to stir away clumps and combine ingredients. Whisk until the mixture comes to a low boil then starts to thicken a bit. Add two tablespoons of hot starchy pasta water (the water from the pot in which you cooked the pasta) and continue to stir continuously for another minute. The sauce will continue to thicken, so it shouldn't be super thick yet at this point, but it should be thicker than when you started stirring the liquid.
- Remove from heat and immediately stir in the nutritional yeast flakes. Stir until the flakes have melted. Add the frozen peas and the cooked pasta to the pan and gently toss together with the sauce, coating all of the pasta evenly. The peas should cook in about 1 to 2 minutes and will be a bright green when cooked. Season with salt and pepper to taste. Garnish with freshly chopped basil.
Notes
- Set your pressure cooker to SAUTÉ and sauté the butter and bacon for 3 to 4 minutes. Transfer to a plate covered with paper towels and set aside.
- Add the onion and garlic to the pot and sauté for 1 to 2 minutes. Pour some chicken broth into the pot and scrape up any browned bits.
- Place the pasta in the pot, breaking in half if you need to, and overlapping in criss-cross pattern. Pour the remaining chicken broth over the pasta and gently submerge pasta in the liquid as much as possible.
- Assemble the pressure lid, making sure the valve is set to Seal/Sealing, then select Pressure Cook/Pressure/Manual (depending on your pressure cooker), set to HI, and set the time for 3 minutes, then start.
- When cooking is complete, natural release for 5 minutes, then move the valve from seal/sealing to Vent/Venting for quick release.
- Open the lid and stir in the coconut milk, nutritional yeast, peas. Season with salt and pepper. Serve and top with the cooked bacon crumbles and chopped basil.
Nutrition
Nutrition information is a general estimate. Actual nutrition details may vary depending on the exact foods & brands you use to make this recipe. It does not take into account any substitutions, toppings, or optional ingredients.
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Andji says
I just made this last night, and it was totally cleaned up, no leftovers!
I did make some changes because I didn't have all the ingredients.
I subbed dairy-free sour cream for nutritional yeast, and oat milk for coconut milk.
Marlynn Jayme Schotland says
That's so wonderful to hear, Andji! Thank you for sharing the substitutions you made, too. I know a lot of readers like oat milk so it's good to hear that it worked as a substitute for coconut milk for you.
C says
What’s w the “nutritional yeast”??
Marlynn Jayme Schotland says
I explain what nutritional yeast is and where you can find it in the grocery store under the Recipe FAQs section. It's a common ingredient used in dairy-free cooking and vegan cooking to mimic the nutty cheesy flavors of parmesan cheese. Hope that helps!
Robyn says
This was ok. I think I'll try it again but with Almond milk instead of coconut milk. I would double the bacon also. The recipe never says what to do with the onion. I put it in with the butter and garlic.
Marlynn Jayme Schotland says
Thanks for trying to recipe, Robyn! I had updated the recipe to include the onions :) You do sauté them with the garlic.
Tara Barrera says
Greta recipe! Don’t forget to add the onions before the garlic though. Doesn’t list adding onions anywhere at the bottom.
Marlynn Jayme Schotland says
Thanks for the heads up, Tara! I updated the recipe to be sure to include that :) Glad you loved it!
Angela says
I really enjoyed the added peas. It lends a fresh flavor and a great texture.
Anjali says
This was such an easy and quick weeknight meal! And the best part - it was super kid friendly so our whole family could enjoy it!
Marlynn Jayme Schotland says
Glad you all enjoyed it, Anjali!
Rika says
I love the simplicity of this dish. Bacon and peas go well together.
Shadi Hasanzadenemati says
I was looking for a recipe like this, thank you for sharing!
Dannii says
This is always my go-to for a quick and easy dinner. So simple and delicious.
Marlynn Jayme Schotland says
Glad you love it, Dannii!