Creamy Pea Pasta
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This creamy pea pasta is ready in 15 minutes and sure to please the whole family. The combination of cream cheese, parmesan, and tender peas is just delicious.
Add it to your repertoire of pasta recipes; this one is a keeper!
If you love peas, you’ll love my pea recipes, which make great weeknight meals like this one-pot pasta with peas that got so many rave reviews.
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But if you fancy a creamy one, look no further: this creamy pea pasta is for you!
The recipe is simple; it uses everyday ingredients as usual, and it has been tested endless times as it’s one of my son’s favorite pasta dishes.
It’s an effortless 15-minute recipe that is so easy to whip up, it goes with your favorite protein, and it’s just perfect for busy weeknight family meals.
Firstly, while the pasta is cooking, you cook the peas with the sauteed onion and pasta water until they’re soft. Next, blend them up with basil for freshness, stir in the cheese for texture and more flavor, and finally combine with the drained pasta.
And BOOM — dinner’s on the table!
You’ll love how this creamy pasta with peas is bursting with flavors and incredibly satisfying – everyone will come back for a second!
List of the ingredients
- Pasta
- Fresh or frozen peas
- Cream cheese
- Parmesan cheese
- Olive oil
- Onion
- Salt & pepper
- Basil (optional)
How to make pea pasta
(Note: This is a quick description; the full recipe is at the bottom of the page.)
- While you cook you pasta, saute onion in olive oil until soft.
- Add the peas, pasta cooking water, and salt to the pot.
- Cook until the peas are just tender (about 4 minutes).
- Scoop out 1 cup of peas.
- Blend the the other peas in the pot using a stick blender.
- Return the other peas to the pot and stir in the cheese.
- Add the drained pasta to the creamy peas and toss until combined. Done!
Recipe notes
Creamy pea pasta ingredients
Onion + olive oil: The recipe starts with diced onion sauteed in olive oil. It’s a simple combination but great to add sweetness and flavor to the dish.
Peas: You can use fresh and frozen peas interchangeably. Frozen peas do not need to be thawed here.
Pasta + cooking water: I love using short, chunky pasta shapes like ditaloni, shells, or orecchiette, which are perfect for catching the creamy peas. But long pasta shapes work perfectly fine, too. The recipe also uses some pasta cooking water that is lightly salted and full of starch.
Cream cheese: This is a key ingredient in most of my creamy pasta recipes, as it adds delicious tangy flavor and velvety texture. Full-fat cream cheese is the best option for its richness, but low-fat would work too.
Parmesan cheese: This hard Italian cheese is another must in my repertoire of pasta recipes. The longer this cheese is aged, the more its flavor is more intense and salty. Make sure you don’t skip it, as it brings the savory taste that balances the sweetness of the peas.
Salt & pepper: Add just a little salt when cooking the peas, not much, as you’re using salted pasta water and then salty cheese. But make sure to season again to taste before combining the pasta with the creamy peas.
STORAGE TIPS & LEFTOVERS
Leftovers can be stored in an airtight container in the fridge for up to 3 days, but they tend to stick together. Reheat on the stove or in the microwave with a splash or water or milk to revive the creaminess of peas. It’s not suitable for freezing.
IF YOU LOVE PEAS…
I have more recipes for you to try, from crispy pea crostini to creamy pea hummus, from this delicious soup to yummy pasta or versatile side dish. Check out this collection of pea recipes for more ideas!
More easy pasta recipes
- Pasta e ceci (pasta with chickpeas)
- Potato pasta
- 15-minute garlic mushroom pasta
- Broccoli pasta with breadcrumbs
- Ricotta Spaghetti
Lastly, I hope you’ll love this creamy pea pasta as much as we do. And if you have any questions, let me know! Leave a comment, send me a message, or rate it. I would love to hear from you!
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Creamy Pea Pasta
Ingredients
Pasta
- 8 oz (220 grams) Long or short shaped pasta
Creamy Peas
- 1 Tablespoon olive oil
- 1 medium-sized onion, diced
- 16 oz (450 grams) Fresh or frozen peas
- 1 ¼ cup (300 ml) Pasta water or vegetable broth
- ½ teaspoon salt, plus more to taste
- 5 Basil leaves (optional)
- ¼ cup (60 grams) full-fat cream cheese
- ⅓ cup (30 grams) grated parmesan cheese
- salt & pepper, to taste
Instructions
- Cook the pasta in a large pot of boiling salted water according to the package directions. After 5 minutes of cooking time, reserve 1 ¾ cup of pasta water, than drain the pasta when it's al dente.
- Meanwhile, while cooking the pasta, heat the olive oil in a pot, add the diced onion, and saute until soft and translucent (4-5 minutes).
- Add the peas to the pot, 1 ¼ of the reserved pasta water (keep aside the remaining water; you might use it again before serving). Add salt, and cook the peas until tender but still bright green (about 4-5 minutes).
- Scoop out 1 cup of the peas, set aside, and using a stick blender puree the peas with some basil leaves in the pot until smooth. Stir in the cream cheese, parmesan cheese, and toss until combined and smooth. Season to taste.
- Drain the pasta, add it to the pot, and toss until well combined with the creamy peas. You might need an extra touch of pasta water to loosen the pea sauce. Serve with freshly ground black pepper and grated parmesam cheese if desired. Buon appetito!
