Creamy One-Pot Pasta with Peas is a simple, healthy dinner you can have on the table in under 20 minutes. With just a handful of ingredients and a lightened up yogurt cream sauce, this vegetarian pasta recipe is easy, comforting, and delicious.
When I first started this food blog I had this notion that every recipe I shared had to be super gourmet.(
I still have a list of recipes to-make written down somewhere that includes things like lasagna with both the pasta and the ricotta made from scratch. And I mean, sometimes I do cook like that. Maybe sometimes you do, too. (This Kale Lasagna is made with no-boil noodles and is super easy)
But I’m willing to bet that, like me, 90% of the time you’re just looking for easy, healthy, and tasty recipes that you can get on the table quickly on a weeknight. Bonus points if your kids will actually eat it!
What we have here today, a humble offering be that as it may, is one of my back pocket staples, and I figured I should probably share it with you so it can be come one of yours as well.
There’s not much that a bag of frozen peas can’t do, from soothing a bruised knee to magically transforming a handful of other pantry essentials into a pretty respectable meal. You know what’s a match made in heaven? Pasta and peas.
This recipe for Creamy One-Pot Pasta with Peas calls my trusty little green buddies into action yet again, and promises to have dinner on the table in about 20 minutes.
You can’t really argue with that, now can you?
What’s in this pasta with peas recipe?
This ingredients list is short but mighty, and I’m willing to bet you’ve already got many of the ingredients on hand. Here’s what you’ll need:
- Pasta –> Shocker, I know! I used bowtie pasta, but you can choose your favourite shape.
- Peas –> Trusty frozen peas are 100% up for the task. Related: How to Freeze Peas
- Yogurt –> This is going to form the base of our cream sauce, so please choose a full-fat yogurt. The one I used was 10% fat, for reference.
- Olive oil –> A couple of tablespoons are going down.
- Garlic –> Just one little lonely clove – but feel free to bump that up.
- Parsley –> A good bunch of fresh parsley is bringing us home!
How do you make this creamy one-pot pasta?
You guys, this recipe is soooooooo simple it hardly qualifies as a recipe. But I’m gonna talk you through it anyways.
Step 1: Put a large pot of water on high heat. When it starts to boil, salt it generously and then add the pasta. These bowties took about 10 minutes to cook, but check your pasta package for specific timing.
Step 2: In the last minute of cooking, add the frozen peas to the water.
Step 3: Scoop a large mug of water out of the cooking pasta, and set it aside. Then, drain the pasta and peas in a colander.
Step 4: Return the same pot to the stove, and reduce the heat to medium. Add the olive oil and the garlic. Cook for just 1-2 minutes, until the garlic is juuuuuuust starting to turn brown.
Step 5: Add the yogurt and chopped parsley to the garlic oil, and stir to combine.
Step 6: Add the pasta and peas to the yogurt sauce and stir well. Depending on how thick your yogurt is, you’ll want to add a few splashes of the reserved pasta water to thin it out.
That is it. Dinner is done.
I recommend you serve big bowls of pasta with peas as piping hot, with a little sprinkling of fresh parsley and a generous shaving of parm. Unless you have a child like mine who will freak out about any “leaves” in his dinner, in which case, just the parm.
I know that this “recipe” is as simple as it gets, but seriously you guys, you have to try this. It’s legit soul-satisfyingly good.
To recap, this recipe uses just:
- One pot
- Six ingredients
- 20 minutes of your time
Is that bonkers or what?!
Customize your Pasta with Peas
- Use gluten-free pasta to make gluten-free pasta with peas
- Use legume pasta such as Banza to bump up the protein. You can even do half legume pasta and half regular pasta to sneak it past picky eaters.
- Add morrrrrrre veggies! Although I do adore serving this alongside a hefty dose of steamed broccoli.
- Sometimes I add little cubes of fried halloumi (related: how to cook halloumi) to add a little pizzaz.
- Looking for a vegan pasta recipe? Try this Creamy Vegan Pesto Pasta from Connoisseurus Veg.
- Looking for more like this? I have a whole section dedicated to Quick and Easy Meals.
Hey Nutrition Lady, tell me about peas!
Frozen peas are good for more than just bruised knees! These little green beauties are low in fat, high in dietary fiber, and are a good source of plant-based protein. The high fiber content in peas is also thought to be helpful in lowering cholesterol, while also stabilizing blood sugar levels.
But it doesn’t stop there! Frozen peas are micro-nutrient power houses with manganese, folate, vitamin B1, potassium, and phosphorous.
Other recipes you might enjoy:
One-Pot Creamy Pasta with Peas
- 1 lb pasta shapes I used bowties
- 1 1/2 cups frozen peas
- 2 Tbsp extra virgin olive oil
- 1 clove garlic crushed
- 1 cup full-fat plain yoghurt
- 1/2 cup finely minced parsley
- salt and pepper
- Put a large pot of water over high heat and bring to a boil.
- Salt the water generously, and then add the pasta. Cook for 8-12 minutes, or according to package directions, until the pasta is just al dente.
- In the last minute of cooking, add the peas to the cooking water.
- Scoop a large cup of the pasta water out of the pot, and set it aside.
- Turn the stove to low, drain the pasta and peas, and then set the same pot back on the still-warm burner.
- Add the olive oil and garlic to the pot and stir for a moment to combine. Cook for 1-2 minutes until the garlic is just barely starting to brown.
- Add the yogurt and parsley, and stir to combine well.
- Add the pasta and peas, and stir to combine well.
- If the yogurt sauce is too thick, add some pasta water, 1 Tbsp at a time, until the sauce has reached the desired consistency.
- Season with salt and pepper, remove from the heat, and serve immediately.
- Nutrition values are an estimate only.
- This pasta will keep well for up to 5 days in the fridge, but is really best served fresh.
Originally posted on March 23, 2015. This recipe was re-tested, re-photographed, and updated on September 12, 2019.
As an Amazon associate I earn from qualifying purchases.