Go Back
+ servings
a bowl of pasta with peas on a blue napkin

One-Pot Creamy Pasta with Peas

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 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 6
Calories 379kcal


  • 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


  • 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.


  • 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.


Calories: 379kcal | Carbohydrates: 64g | Protein: 13g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 5mg | Sodium: 28mg | Potassium: 348mg | Fiber: 4g | Sugar: 6g | Vitamin A: 739IU | Vitamin C: 22mg | Calcium: 81mg | Iron: 2mg