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!
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.
How to make this pasta: step-by-step
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.
- 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
- Quick & Easy Creamy Beet Pasta
- 15-Minute Creamy Leek and Mushroom Pasta
- Lemon Parmesan Brussels Sprout Pasta
- Baked Pasta with Eggplant
- 15-Minute Spinach Mac and Cheese
Did you try this pasta recipe and now you’re hungry for more?
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15-Minute Creamy Pasta with Peas
- 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
- 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
- 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.
- 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.
- 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.
- Once the peas are heated through, stir in the yogurt and Parmesan cheese.
- 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.
- 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.
The nutritional information is provided as an estimate only and may vary based on the product type, servings and other factors. If you are following a diet, please consult with a professional nutritionist or your doctor. Stay healthy!
Love how quick and simple this recipe is! I had no clue peas could make such a yummy sauce like that.
So delighted you enjoyed it so much! And I know what you mean…I should have been mashing peas and tossing it over pasta years ago.
What is a serving size ?
Its hard to do a cup measurement serving size because that depends a lot on the shape and size of pasta used. Different shapes will take up more/less space in a measuring cup, so the serving is just 1/6 of the recipe. But my guess would be about 1 cup.
Just tried this today for lunch. Yum! Very easy to make and tasty, too.
So glad you loved it and found it as easy as I do! Thanks for taking the time to leave a review, Adrienne!