15-Minute Creamy Pasta with Peas Recipe
This 15-Minute Creamy Pasta with Peas is a quick, comforting dish perfect for weeknights. Featuring tender pasta tossed in a luscious sauce made from sautéed peas, garlic, shallots, and tangy lemon, all finished with creamy Greek yogurt and Parmesan cheese. It’s a vibrant, fresh take on a classic creamy pasta, loaded with flavor and ready in just 25 minutes.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 6 servings
- Category: Main Dish
- Method: Stovetop
- Cuisine: Italian-inspired
- Diet: Vegetarian
Ingredients
Pasta and Sauce Base
- 1 pound medium or small shaped pasta
- 2 Tablespoons extra virgin olive oil
- 2 Tablespoons unsalted butter (or additional 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
Finishing Ingredients
- ½ cup plain Greek yogurt (full fat preferred, can substitute sour cream)
- ¼ cup fresh grated Parmesan cheese (plus more for serving)
- ¼ cup snipped chives or other fresh herbs like mint, basil, or parsley, chopped
Instructions
- Cook Pasta: Bring a large pot of salted water to a boil and cook the pasta according to the package instructions until al dente. Before draining, reserve 1 cup of the pasta cooking water, then drain the rest.
- Sauté Aromatics: In a large sauté pan or Dutch oven, heat the olive oil and butter over medium-high heat. Add the chopped shallots or onions and sauté until they turn lightly golden brown, about 2 to 3 minutes.
- Add Garlic: Stir in the minced garlic and cook for another minute until fragrant and softened.
- Simmer Peas: Add 3 cups of frozen peas along with the vegetable broth to the pan. Let everything simmer gently until the liquid reduces by half, around 3 to 4 minutes.
- Mash Peas and Season: Stir in the kosher salt, lemon zest, lemon juice, and ground black pepper. Use a potato masher or a large fork to mash the peas, releasing their starch to help create a creamy sauce. Once mashed, stir in the remaining 1 cup of whole peas to add texture.
- Finish Sauce: Remove the pan from the heat and stir in the Greek yogurt and Parmesan cheese until smooth and creamy.
- Toss Pasta: Add the cooked pasta to the pea sauce and toss to coat evenly. Stir in about ½ cup of the reserved pasta water to loosen the sauce and make it creamier. Add more pasta water if needed until the pasta is perfectly coated. Taste and adjust seasoning as desired.
- Garnish and Serve: Serve the pasta sprinkled with chopped chives and extra grated Parmesan. For an extra burst of flavor, drizzle with olive oil, sprinkle more lemon zest, and crack fresh black pepper on top.
Notes
- Full fat Greek yogurt or sour cream is recommended for the creamiest sauce.
- You can substitute vegetable broth with water if preferred.
- Use freshly grated Parmesan for best flavor.
- Fresh herbs such as basil, mint, or parsley can be used instead of chives.
- Reserve pasta water as it contains starch that helps emulsify the sauce.
- This dish can be made vegan by substituting dairy with plant-based yogurt and vegan cheese alternatives.
