One Pan Pasta and Peas
The classic dish elevated! Tender tubes of pasta in a creamy, parmesan-spiked tomato sauce that’s dotted with bright green peas. Easy, healthy, and made in one pan!
How did I update this classic dish? Normally, pasta and peas is made with ditalini, short little tubes of pasta. I love using ditalini, but I also love mixing things up with fun pasta shapes. This time, I used campanelle, tubes of pasta with ruffled edges – the tubes and the edges cling to the sauce so you’re guaranteed great flavor in every bite.
This dish is vegetarian but you can add animal protein. If you want to add protein to this dish, great options include cooked chicken, steak, and shrimp. This dish is wholly satisfying without meat, but go for it if you’re looking for more protein.
I served this as a main dish, but it works great as a side dish too. If you’re looking for a satisfying vegetarian main dish, this recipe is for you. It also makes a great side dish for chicken and beef too!
One Pan Pasta and Peas
Ingredients
- 1 tablespoon olive oil
- 1/2 cup chopped onion
- 2 cloves garlic, minced
- 1/2 teaspoon crushed red pepper flakes, or more/less to taste
- 6- ounce can tomato paste
- 4 cups water, plus more if needed
- 1 tablespoon chicken bouillon paste, or mushroom bouillon paste, or 1 bouillon cube
- Salt and freshly ground black pepper
- 1 pound small pasta shape, such as ditalini, medium or small shells, or campanelle, I used campanelle
- 1 cup frozen peas, kept frozen until ready to use
- 1/2 cup heavy cream
- 1/2 cup grated parmesan cheese, plus more for serving
Instructions
- Heat the oil in a large stock pot over medium-high heat. Add the onion and cook for 3 to 5 minutes, until soft. Add the garlic and red pepper flakes and cook for 30 seconds.
- Stir in the tomato paste and cook for 1 minute. Add the water, bouillon, 1/2 teaspoon salt, and 1/4 teaspoon black pepper and bring to a low boil.
- Add the pasta and cook (gently boiling) according to the package directions, until al dente, stirring frequently and adding more water if necessary (you want a thick sauce).
- Reduce the heat to low and stir in the peas and heavy cream. Cook until the peas are thawed but still bright green.
- Remove the pan from the heat and season to taste with salt and black pepper.
- Ladle into bowls and serve with extra parmesan cheese on the side.