One-Pot Creamy Pasta with Peas

a bowl of pasta with peas on a blue napkin

Creamy One-Pot Pasta with Peas is a simple, nutritious dinner you can have on the table in under 20 minutes. With just a handful of ingredients and a yogurt cream sauce, this vegetarian pasta recipe is easy, comforting, and delicious.

Course Main Course

Cuisine American

Keyword One pot pasta

Prep Time 5

Cook Time 15

Total Time 20

Servings

Calories 379kcal

Author Katie Trant

Ingredients

1 lb pasta shapes I used bowties
1 ½ cups frozen peas
2 tablespoon extra virgin olive oil
1 clove garlic crushed
1 cup full-fat plain yoghurt
½ cup finely minced parsley
salt and pepper

US Customary - Metric

Instructions

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 tablespoon at a time, until the sauce has reached the desired consistency.
Season with salt and pepper, remove from the heat, and serve immediately.

Notes

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.

Nutrition