This Pasta with Peas is so easy to make in just 15 minutes and is the perfect weeknight dinner! Full of protein from Greek yogurt and peas, this simple pasta dish has a delicious creamy sauce, a touch of brightness from lemon, and is super flavorful from shallots, garlic, and Parmesan cheese. This is truly a perfect vegetarian dinner recipe!

Creamy pasta with peas in a white Dutch oven. A wooden spoon is taking a scoop out of the pot.

Pasta is one of the best vessels for getting more veggies into your diet, IMO. It is a familiar food that many people love, it is easy to make, its family friendly, and it is quite budget-friendly. Plus, it comes in so many fun shapes…which can add to the appeal. Come on. We all have our favorite pasta shape (mine is elbows).

We have been loving on all kinds of veggie-packed pasta recipes in our house lately, like Spinach Mac & Cheese and Lemon Parmesan Brussels Sprout Pasta. And I always have a stash of my Easy Veggie Pasta Sauce in the freezer to make adding veggies to a dinner is quick, kid-friendly, and (of course) tasty.

Frozen peas are a staple vegetable in many houses (like ours) and are a great veg to pair with pasta, so it was only a matter of time until the TNN team came out with a pea packed pasta recipe!

Not only is this Pasta with Peas recipe easy to make in just 15 minutes, but it’s also delightfully creamy thanks to Greek yogurt and full of flavor from shallots, lemon, garlic, and Parmesan cheese. Peas are also packed with plant protein, so this vegetarian dinner is as satisfying as it is delicious. Since this healthy family-friendly dinner requires no special kitchen gear beyond a fork or potato masher, it is the perfect weeknight dinner to make for minimal clean up. Make this pea recipe with your favorite pasta (seriously, what is your favorite shape??) or gluten free pasta for an easy breezy gluten free dinner.

Ingredients for pasta with peas in bowls and measuring cups laid out on a white table.

How to make this pasta: step-by-step

A person using a ladle to reserver pasta water
Cook pasta in a large pot of salted boiling water according to package instructions. Save 1 cup of cooking water before draining.
Shallots being sautéed with oil and butter in a white Dutch oven.
In a large sauté pan or Dutch oven, heat oil and butter over medium-high heat. Add the shallot/onions and sauté until lightly golden brown, 2 to 3 minutes. Stir in garlic and sauté for another minute to soften.
Broth and frozen peas in a white dutch oven.
Add in 3 cups of peas and the vegetable broth. Allow the peas to simmer gently until the liquid in the pan has reduced by half, 3 to 4 minutes.
Cooked peas in a white Dutch oven with lemon zest, salt and pepper on top.
Stir in the salt, lemon zest, lemon juice, and pepper.
A potato masher in a pot with cooked peas. The peas are mostly mashed.
Using a potato masher or large fork, smash the peas in the pan to release some of their starch (which will help form the creamy sauce).
More peas on top of partially mashed peas in a white Dutch oven.
Once the peas are fully mashed, stir in the remaining cup of whole peas.
Cooked and mashed peas in a white pot. There is grated parmesan cheese and Greek yogurt on top.
Once the peas are heated through, stir in the yogurt and Parmesan cheese.
Creamy pea sauce in a whit pot.
This is your creamy pea sauce.
Cooked pasta stirred in to creamy pea sauce in a white pot.
Add the cooked pasta to the pea sauce and stir to coat. Stir in about ½ cup of the reserved pasta water to make the sauce even more creamy. If the sauce still seems dry and isn’t coating the pasta, add more of the pasta water as needed. Taste the pasta and add more seasoning as needed.
Cooked pasta stirred in to creamy pea sauce in a white pot and topped with chives and more parmesan cheese. There is a glass of water, a crumbled block of parmesan cheese , a bowl of sliced lemons and chopped chives and pepper next to the pot on a table.
To serve, sprinkle the pasta with the chives and additional grated Parmesan. The pasta is also great garnished with a drizzle of olive oil, more lemon zest, and cracked black pepper.

TIP FOR REHEATING: This pasta is best eaten right after it’s made. However, if the pasta sits for a while or you need to reheat it, add a splash of water and stir over medium heat until the pasta is warmed through and sauce is creamy again.

Suggested Adapations

  • Up the protein by adding cooked shrimp, chicken, sausage, or tofu at the end.
  • Make this pea pasta gluten free by using your favorite gluten free pasta.
  • To make this dairy-free, omit the parmesan cheese and use a dairy-free sour cream or cream cheese in place of the yogurt. Dairy-free yogurt often has a flavor such as coconut or soy milk, so it’s best to use a sour cream or cream cheese instead.
  • Add additional vegetables and/or replace some of the peas with other vegetables. Sliced asparagus would be great addition…just sauté with the onion/shallots at the beginning of the recipe.

Other veggie-loaded pastas that you will love

Did you try this pasta recipe and now you’re hungry for more? 

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A serving of pasta with peas on a white plate with a fork. The pasta is topped with chives and more parmesan cheese. There is a gray napkin, glass of water, a crumbled block of parmesan cheese , a bowl of sliced lemons and chopped chives and pepper next to the pot on a table.
15-Minute Creamy Pasta with Peas served
4.45 from 9 votes

15-Minute Creamy Pasta with Peas

Yield: 6 servings
Prep Time: 10 minutes
Cook Time: 15 minutes
Cuisine: American
Course: Main Course
Author: Taesha Butler
This Pasta with Peas is so easy to make in just 15 minutes and is the perfect weeknight dinner! Full of protein from Greek yogurt and peas, this simple pasta dish has a delicious creamy sauce, a touch of brightness from lemon, and is super flavorful from shallots, garlic, and Parmesan cheese. This is truly a perfect vegetarian dinner recipe!
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Ingredients
 

  • 1 pound pasta, I like to use medium or small shaped pasta
  • 2 Tablespoons extra virgin olive oil
  • 2 Tablespoons unsalted butter, or addition olive oil
  • ¾ cup finely chopped shallot or onion
  • 3-4 cloves garlic, minced
  • 4 cups frozen peas, divided
  • 1 cup vegetable broth, or water
  • 1 teaspoon kosher salt
  • 1 teaspoon lemon zest
  • 1 Tablespoon lemon juice
  • ½ teaspoon ground black pepper
  • ½ cup plain Greek yogurt, or sour cream. I suggest full fat for best results.
  • ¼ cup grated vegetarian Parmesan cheese, plus more for serving
  • ¼ cup snipped chives, or other fresh herbs such as mint, basil, or parsley, chopped

Instructions
 

  • Cook pasta in a large pot of salted boiling water according to package instructions. Save 1 cup of cooking water before draining.
  • In a large sauté pan or Dutch oven, heat oil and butter over medium-high heat. Add the shallot/onions and sauté until lightly golden brown, 2 to 3 minutes.
    Shallots being sautéed with oil and butter in a white Dutch oven.
  • Stir in garlic and sauté for another minute to soften.
  • Add in 3 cups of peas and the vegetable broth. Allow the peas to simmer gently until the liquid in the pan has reduced by half, 3 to 4 minutes.
    Cooked peas in a white Dutch oven with lemon zest, salt and pepper on top.
  • Stir in the salt, lemon zest, lemon juice, and pepper. Using a potato masher or large fork, smash the peas in the pan to release some of their starch (which will help form the creamy sauce). Once the peas are fully mashed, stir in the remaining cup of whole peas.
    A potato masher in a pot with cooked peas. The peas are mostly mashed.
  • Once the peas are heated through, remove from heat and stir in the yogurt and Parmesan cheese.
    Cooked and mashed peas in a white pot. There is grated parmesan cheese and Greek yogurt on top.
  • Add the cooked pasta to the pea sauce and stir to coat. Stir in about ½ cup of the reserved pasta water to make the sauce even more creamy. If the sauce still seems dry and isn’t coating the pasta, add more of the pasta water as needed. Taste the pasta and add more seasoning as needed.
    Cooked pasta stirred in to creamy pea sauce in a white pot.
  • To serve, sprinkle the pasta with the chives and additional grated Parmesan. The pasta is also great garnished with a drizzle of olive oil, more lemon zest, and cracked black pepper.
Calories: 474kcal, Carbohydrates: 74g, Protein: 19g, Fat: 11g, Saturated Fat: 4g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Trans Fat: 0.2g, Cholesterol: 14mg, Sodium: 471mg, Potassium: 474mg, Fiber: 9g, Sugar: 9g, Vitamin A: 891IU, Vitamin C: 42mg, Calcium: 118mg, Iron: 3mg