When spring rolls around, I always crave something bright yet comforting — and this Creamy Pea Pasta hits both notes perfectly. It’s creamy without being heavy, quick without cutting corners, and packed with that naturally sweet flavor from peas.
Whether you use fresh or frozen, peas bring a light freshness that pairs beautifully with cream cheese and parmesan. This dish is cozy comfort with a touch of green goodness — the kind that makes any weeknight dinner feel special.
Table of Contents
Why You’ll Love This Pea Pasta
This creamy pasta is proof that simple ingredients can turn into something incredible in minutes.
- Ready in under 30 minutes — perfect for busy nights
- Light and creamy texture with no heavy cream needed
- Naturally sweet flavor from peas and onion
- Family-friendly and easy to customize
- Vegetarian and nutrient-rich
- A beautiful spring green color that brightens your table
I first made this on a Sunday afternoon while experimenting with leftover peas and cream cheese. One spoonful of that silky sauce, and my kids were hooked. It reminded me of the simplicity of Italian cooking — just like my Cacio e Pepe, it’s all about balance: creamy, salty, and fresh.
Ingredients You’ll Need
A handful of humble pantry staples come together to create a restaurant-quality pasta.
Main Ingredients
- 8 oz (220 g) pasta — long or short shapes work great
- 1 tablespoon olive oil
- 1 medium onion, diced
- 16 oz (450 g) fresh or frozen peas
- 1¼ cup (300 ml) pasta water or vegetable broth
- ½ teaspoon salt (plus more to taste)
- 5 basil leaves (optional, for aroma)
- ¼ cup (60 g) full-fat cream cheese
- ⅓ cup (30 g) grated parmesan cheese
- Salt and pepper, to taste
Optional Add-Ons or Substitutes
- Add lemon zest for brightness
- Swap basil for mint or parsley for a twist
- Stir in spinach or kale for extra greens
- Use ricotta instead of cream cheese for a lighter sauce
- Toss in cooked shrimp or chicken for added protein
- Sprinkle with toasted breadcrumbs for texture
Step-by-Step Instructions
This creamy pasta comes together fast — just boil, blend, and toss.
- Cook the pasta: Boil pasta in salted water according to package instructions. Reserve 1½ cups of the pasta water before draining. (Jake’s tip: Always salt your water — it’s your first layer of flavor.)
- Sauté the onion: In a large skillet, heat olive oil over medium heat. Add diced onion and cook for 5–6 minutes until soft and translucent.
- Add peas: Stir in peas, a pinch of salt, and cook for 3–4 minutes. If using frozen peas, no need to thaw first.
- Blend the sauce: Transfer the pea mixture to a blender with 1¼ cups pasta water (or broth), cream cheese, parmesan, and basil leaves. Blend until smooth and creamy.
- Toss it all together: Return the sauce to the skillet. Add the cooked pasta and toss over low heat until evenly coated. Adjust seasoning with salt and pepper.
- Serve: Garnish with extra parmesan and a drizzle of olive oil.
Quick Reminders:
- Don’t overcook peas — they should stay bright green.
- If sauce is too thick, add a splash of reserved pasta water.
- Use freshly grated parmesan for the best melt and flavor.
- For extra creaminess, stir in a knob of butter at the end.
Expert Tips for Success
Simple pasta recipes shine when you focus on texture and seasoning.
- Blend while hot for the smoothest sauce.
- Save plenty of pasta water — it’s liquid gold for emulsifying.
- Add parmesan gradually to avoid clumping.
- For a pop of flavor, finish with a squeeze of lemon juice.
- Stir gently when combining sauce and pasta — no one likes broken noodles.
- Garnish with fresh basil or mint right before serving for that fragrant lift.
If you love velvety, cheese-forward pasta like this, you’ll also enjoy my Mushroom Gruyère Pasta — another rich and satisfying dish that balances earthiness with creaminess.
Serving Suggestions
This dish is versatile enough for a quick weeknight dinner or an elegant spring lunch.
- Serve with garlic bread or focaccia for dipping
- Add a side salad with arugula and lemon vinaigrette
- Pair with roasted asparagus or grilled zucchini
- Top with crushed pistachios or pine nuts for crunch
- Pair with a glass of sparkling water with lemon slices
- Serve warm or at room temperature — it’s equally delicious
For a bright Italian pairing, serve alongside Lemon Ricotta Pasta with Arugula — the two complement each other beautifully with contrasting textures and flavors.
Storing and Reheating
This pasta stores and reheats well without losing its creamy consistency.
How to Store It
- Store leftovers in an airtight container for up to 3 days.
- Cool completely before refrigerating.
- Add a small drizzle of olive oil before sealing to prevent drying out.
How to Reheat It
- Warm gently on the stovetop with a splash of water or milk.
- Stir frequently to bring back creaminess.
- Avoid microwaving for long — it can cause the sauce to separate.
It’s also great as a cold pasta salad — just add a squeeze of lemon and a sprinkle of parmesan.
Nutrition (Per Serving)
- Calories: 420 kcal
- Protein: 17 g
- Fat: 16 g
- Saturated Fat: 6 g
- Carbohydrates: 54 g
- Fiber: 6 g
- Sugar: 8 g
- Cholesterol: 25 mg
- Sodium: 620 mg
- Calcium: 180 mg
- Iron: 3 mg
This pasta delivers a satisfying mix of protein, fiber, and healthy fats — proof that comfort food can be nutritious too.
Frequently Asked Questions
Can I make it vegan?
Yes! Use vegan cream cheese and skip the parmesan, or replace it with nutritional yeast.
Can I use canned peas?
I recommend fresh or frozen — canned peas are too soft and lose their bright flavor.
What pasta shape works best?
Short pasta like penne or rigatoni holds the sauce beautifully, but spaghetti or tagliatelle work too.
Final Thoughts
This Creamy Pea Pasta is a perfect blend of simplicity and sophistication — the kind of meal that feels fancy but comes together effortlessly. With its silky texture, spring-green color, and subtle sweetness, it’s comfort food with a lighter touch.
- Keep your sauce smooth with hot pasta water.
- Balance creaminess with salt and lemon.
- Enjoy it fresh for the best color and texture.
If you love comforting Italian-inspired dishes, don’t miss my Pasta alla Sorrentina — another timeless favorite that celebrates simple ingredients and big flavor.
Creamy Pea Pasta
Ingredients
Equipment
Method
- Boil pasta in salted water until al dente. Reserve 1½ cups pasta water, then drain.
- Heat olive oil in a skillet over medium heat. Sauté diced onion for 5–6 minutes until soft.
- Add peas and salt. Cook for 3–4 minutes, stirring occasionally.
- Transfer pea mixture to a blender with pasta water (or broth), cream cheese, parmesan, and basil. Blend until smooth.
- Return sauce to skillet. Add cooked pasta and toss gently over low heat until coated. Adjust seasoning with salt and pepper.
- Serve warm, garnished with extra parmesan and a drizzle of olive oil.
Nutrition
Notes
- Fresh or frozen peas work equally well.
- Use vegetable broth instead of pasta water if desired.
