Weeknight, pantry staple, Creamy Green Pea Pasta is perfect for dinner tonight. Plus, you probably have everything you need at home to make this pasta.
What Do You Mean By Pantry Staples?
It’s a pasta recipe made with ingredients you probably already have on hand in your pantry (or freezer for the peas).
Naturally Vegetarian + Customizable
This recipe is great because it’s naturally vegetarian and it’s customizable based on your dietary needs. Whether that’s using a plant based milk, omitting the cheese, or even using a gluten free pasta or flour.
Cast Iron Skillet Meals
I do love a cast iron skillet meal, like this one. Although this is not a one pot meal because I boil the pasta separately, I love using my cast iron skillet to build the sauce and add the pasta right in.
Here’s What You Need
- Pasta: I use Fussilli Corti Bucati Pasta from Trader Joe’s because I love the ringlet shape that holds onto pockets of sauce and it’s simply so fun to eat. But really any short pasta shape will do. Even if you only have spaghetti or linguini on hand, it’ll still work, just keep the sauce a little thicker.
- Butter: A few tablespoons a butter build the base of the bechamel sauce. Unsalted is preferred but if you only have salted, use a little less salt to season the dish.
- Flour: I use all purpose flour because I always have it in my pantry and it helps thicken this creamy sauce.
- Milk: I use dairy milk but you can substitute your favorite milk here.
- Frozen Peas: They’re a magical sweet and savory burst that makes this pasta feel so fresh, light, and delicious. Add them in frozen and watch how they magically meld into the creamy pasta and warm through – preserving their vibrant green hue and freshness.
- Parmesan Cheese: This is optional, and I only add a little in order not to mask the light and fresh flavor of this pasta. A little goes a long way and adds a touch of depth to tie it all together.
Creamy Green Pea Pasta
A simple, delicious, creamy pasta with pantry staple ingredients and naturally vegetarian!
Servings 6
Ingredients
- 12 ounces Fusilli Corti Bucati Pasta or any short pasta shape
- 3 tbsp unsalted butter
- 2 tbsp all purpose flour
- 1 ½ cups milk
- 12 ounces frozen peas about 1 bag
- 3 tbsp grated parmesan cheese, plus more for serving optional
Instructions
- Bring 8 cups water to a boil. Add salt to taste and add pasta. Stir well to keep it from sticking and cook until just shy of al dente. Reserve 1 ½ cups of pasta water, drain pasta and set aside.
- While pasta cooks, make the sauce. Melt 3 tablespoons of butter oven medium heat in a skillet. Sprinkle over flour and whisk well until combined. Cook, whisking frequently until the flour cooks and slightly darkens. It will smell slightly nutty.
- Slowly add in the milk, whisking constantly to avoid lumps, until all the milk has been added. Bring up a simmer, whisking frequently. Season with salt and pepper to taste.
- Add cooked pasta, peas, and enough pasta water to create a creamy consistency. Note: you might not need all of the pasta water.
- Sprinkle over the parmesan, stir well and serve immediately, topping with more parmesan, as desired.
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