Simple One-Pot Pasta with Peas
This simple Pasta with Peas proves that a good meal doesn’t need a long ingredient list or complicated steps. It starts with sauteed onions, frozen peas, and water. A portion of the peas gets blended to create a light, naturally creamy sauce. Then the pasta cooks in the same pan as the peas. It’s simple, efficient, and surprisingly satisfying for such a short ingredient list.
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Why You’ll Love This Recipe
It’s fast, low-effort, and made with ingredients you probably already have. The blended peas create a silky sauce without cream, the onions add sweetness and depth, and cooking the pasta directly in the pan means fewer dishes and more flavor. It’s budget friendly, weeknight ready, and flexible enough to dress up with herbs, cheese, or whatever you have on hand.
Ingredient Notes
Onions. Adds a base layer of flavor and balances the sweetness of the peas
Frozen Peas. The star of the dish- no need to thaw, and they blended into a smooth, silky sauce
Pasta. Use a short shape like ditalini or small shells- these work best for cooking directly in the sauce
Olive Oil. For sauteing and a drizzle at the end to round out the flavors
Parmesan Cheese. (Optional) Adds saltiness and richness
Equipment Needed
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Tips for Making This Recipe
- Cook the onions until soft and lightly golden for the best flavor
- Blend a portion of the peas with some of the cooking liquid until completely smooth
- Add the pasta directly to the pan and keep an eye on the liquid level- stir occasionally to prevent sticking and add a bit more water if needed until the pasta is fully cooked
- Taste and adjust salt at the end
- Finish with olive oil and parmesan to round out the flavors
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One Pot Pasta with Peas
Ingredients
- 2 tbsp extra virgin olive oil plus more for finishing
- 1 yellow onion diced
- 2 c chicken or vegetable broth
- 3 c water
- 10 oz frozen peas
- fine sea salt
- 1 lb pasta use a small shape like ditalini or small shells
- ½ c grated parmesan cheese
Instructions
- Heat olive oil in a large Dutch oven over medium heat. Add the onion and saute until soft and translucent, about 5 minutes.
- Add the broth, water, frozen peas, and a big pinch of salt, and increase the heat to high. Once the peas are fully thawed, transfer about 1 cup of the peas along with enough liquid to cover them to a large measuring cup or jar. Blend until smooth with an immersion blender (or a regular blender), and return the puree to the pot.
- Once the liquid starts to boil, add in the pasta. Reduce the heat to maintain a lively simmer, and cook, stirring occasionally, until the pasta is al dente.
- Turn off the heat and let sit a couple of minutes to cool slightly. Stir in the parmesan cheese and a generous drizzle of olive oil. Taste and adjust with more salt as needed.