mac & peas

mac & peas_hot for food

Mac & peas? Yes, please! Ever since I turned vegan, I’ve been experimenting with different versions of mac & cheese. There are many ways to make it, and I love my perfect vegan mac & cheese recipe made with cashews. But I’ve turned out a real quick version that doesn’t involve soaking nuts or blending a thing!

This super scrumptious mac & peas is still really creamy, kinda cheesy, and cute with little green peas in it. I dig it with freshly ground black pepper for a zesty kick too. Also have I mentioned I love peas?! I throw them in everything. So hot tip, always have a big bag in your freezer.

You can make this for dinner in about 8 to 10 minutes or however long it takes ya to boil the noods.

mac & peas_hot for food
4 from 9 votes
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mac & peas

This is a classic hot for food recipe and will become a regular in your weekly meal rotation!

Course Appetizer, Main Course, Side Dish
Cuisine American
Keyword creamy, mac and cheese, mac and peas, peas
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4
Author Lauren Toyota



  1. Bring a large pot of water to a boil with sea salt.
  2. In a dish mix together tahini, lemon juice, olive oil, white miso, nutritional yeast, tamari, and garlic. Set aside.
  3. Once the water is at a rolling boil, add in brown rice pasta and cook for approximately 10 minutes or until al dente. Add frozen peas to the boiling water during the last minute of cooking.

  4. Reserve 1 cup of pasta water right before draining. Then drain the pasta and peas. Do not rinse, and put the noodles back in the large pot.

  5. Add the sauce and a 1/2 cup of pasta water to start and stir to combine with the noodles and peas over low heat on the stovetop. Stir constantly to allow the noodles to get coated, adding more pasta water as necessary to create a creamy consistency. Don't heat for longer than 2 to 3 minutes.

  6. Top with fresh cracked black pepper and serve immediately.

Recipe Notes

Find the Tinkyada Brown Rice Spirals used in this recipe. 


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25 thoughts on “mac & peas”

  1. Just made this, loved it! The last time I did it though I overdid it with veggies and things… Today I only added sunflower seeds, just dont add anything to this really (🎶cuz peaaas are amaaaaazing jusssst theee waaay they are🎶). P.s. I found myself reaaaaally enjoying peas’ taste, I guess this is what that re-adjusting ur taste buds people talk about ^_^
    Thanks! Wish u allll the best

    1. Would suggest to use more salt (best freshly ground onto the dish). It made a huge difference but also I am a salt-addict 😀 Otherwise try more lemon juice or just a little tiny bit of sugar 🙂

    2. ya def sea salt is to taste sometimes. We try to really keep our stuff flavoured and balanced, but some people do like things saltier!

    3. Perhaps it was the quality of miso? I use Organic Hikari brand white miso. Miso has a strong, distinctive flavour and I’m surprised that it did not add a lot of flavour to the sauce you made. I’d maybe suggest using an additional garlic clove in the recipe as well. I thought this recipe was full of flavour and I’m sorry you didn’t have the same experience 🙁

  2. This is the easiest dish I’ve ever made in my entire life and it tastes SOOOO GOOOOOOD! Thank you hotforfood for this amazing recipe! I am enjoying being vegan every single day X 3 🙂 Thanks to you!

  3. Just made this #vegan Mac&Peas for dinner. Me – transitioning to a vegan diet – and my roommate enjoyed this yummy dish while watching Julie&Julia. Foodporn by all means (although it was not a vegan film) with so much delicious pasta to eat <3 Love your recipes Lauren!!! Greetings from Germany 🙂

    BTW nearly finished the whole meal which was meant to serve four, well guess we are still growing 😀

  4. this was SO GOOD! i pan fried some mushrooms with garlic to put in it and it was delicious. Even though i didn’t have plain white miso, i had to use one of those packets for miso drink so it did have some bits of seaweed and tofu in but still amazing all the same!

  5. Delicious! I was barely able to put down the spoon – which I am using as a shovel – long enough to post a comment. The white miso/garlic clove mix makes it taste like a white wine sauce. The tahini perfectly balances the "zing" miso gives. Since I can’t follow any recipe properly, I used green beans instead of peas (no peas on hand). I let the pasta water cool so that it didn’t destroy the nutritional properties of the miso then mixed it in the bowl containing the sauce ingredients before adding it to the pasta to ensure the miso fully dissolved. A great recipe to use for nights where I’m short on time or not in the mood to cook. This took no effort at all & clean up was easy.

  6. This does not taste like traditional mac & cheese. Its truly an original and its awesome! When I make it I double up the sauce but reduce the white miso by half (1 Tbsp) and I only add 3/4 cup water even though I’ve double up the sauce. Don’t like peas so I don’t add them but still call it Mac and Peas because that’s such a cute name for this recipe.

    Wow….I’m just addicted to this sauce. I use it for grilled cheese pitas. I make the cheese sauce them same way as I mentioned above except I only add 1/4 cup water to the double up sauce and reduced miso (so I can have the sauce a little thicker). I add some grilled onions, chopped spinach and cheese sauce into a sliced, pita pocket that has been lightly brushed with oil on both sides. Then pan fry till its nice and crunchy on the outside. It’s so good.

    For LLMarvin who said this was bland, bland, bland. Double the sauce but keep the pasta amount the same. You may have also added too much water to the sauce.

  7. Oh my gosh – So easy / so delicious !!! This one is going in my standard rotation and probably my meal prep recipes. I used whole wheat pasta so I ended up with a dish that reminded me of hamburger helper stroganoff. Going for my second bowl I’ll be lucky if there is enough to save for later because I was kinda wondering if it wouldn’t be delicious cold too. Thanks guys y’all are two of my favorites.

  8. This is my go to recipe for a quick delicious meal ✨
    It’s also amazing cold or baked for leftovers!!
    Thank you 💖💖💖

  9. Jessica Hummel

    Was really good when I first made it but when I tried to reheat it in the microwave all the noodles fell apart and the sauce got grainy and lost it’s delicious flavour. I’m going to try baking it this time and hope it works better but DO NOT MICROWAVE IT.

  10. I just made this and wow! So good! It reminds me of the mac and cheese they have at CPK (on the kids menu), but with a slightly nuttier and fresher taste. I 1.5x the sauce since another commenter said to double it and that was perfect. I ended up using the whole cup of water for my noodles as well.

    I think had I gone for a brown rice or a wheat noodle I would 2x the noodles, but since I just had white the 1.5 was perfect. Pepper is a must in this dish! I paired it with arugula and it was perfection.

    Thank you Lauren and John!

  11. I was skeptical because I usually use so much more peanut butter when I make a peanut butter sauce (about 1 tbsp per serving), than this recipe calls for of tahini. But it turns out delicious! I did end up adding a splash more of lemon juice and substituting broccoli for the peas, using about double the amount.

  12. Would Banza chickpea pasta work ok in this recipe? My only worry is that the recipe calls for some of the pasta water to be reserved for thickening. Has anyone tried it with chickpea pasta?

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