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!

Course Main Course

Cuisine American, Italian

Diet Vegetarian

Keyword one pan meal, pasta and peas, pasta recipe

Prep Time 10

Cook Time 15

Total Time 25

Servings

Calories 681kcal

Author Robin Miller

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.

Nutrition