Save A comforting, budget-friendly pasta dish that combines tender macaroni with sweet green peas in a light, flavorful sauce. Perfect for a quick weeknight meal.
This was a staple in my college years, when I needed something filling, affordable, and easy to make for packed evenings. The blend of pasta and peas always brought comfort, especially paired with a sprinkle of cheese and a dash of black pepper.
Ingredients
- Pasta: 350 g (12 oz) dried macaroni
- Vegetables: 1 cup (150 g) frozen or fresh green peas, 1 small onion finely chopped, 2 cloves garlic minced
- Dairy & Flavorings: 2 tbsp (30 g) unsalted butter, 1/4 cup (60 ml) whole milk or cream, 1/2 cup (50 g) grated Parmesan cheese, Salt and black pepper to taste, Optional: Pinch of red pepper flakes
Instructions
- Boil Macaroni:
- Bring a large pot of salted water to a boil. Add macaroni and cook according to package instructions until al dente.
- Add Peas:
- In the last 2 minutes of pasta cooking, add the peas to the boiling water.
- Sauté Vegetables:
- While the pasta cooks, melt butter in a large skillet over medium heat. Add onion and cook until soft and translucent about 3 to 4 minutes. Add garlic and cook for 30 seconds until fragrant.
- Drain Pasta & Peas:
- Drain the pasta and peas reserving 1/2 cup (120 ml) of pasta cooking water.
- Combine and Mix:
- Add the drained pasta and peas to the skillet with the onions. Stir in milk or cream Parmesan cheese a splash of reserved pasta water salt pepper and red pepper flakes if using. Toss everything together over low heat until creamy and well coated. Add more pasta water if needed.
- Serve:
- Taste and adjust seasoning. Serve immediately with extra Parmesan if desired.
Save Growing up, my grandmother would make this every time we visited for Sunday lunch. It was a simple but meaningful tradition that brought everyone together around the table, with plenty of laughter and second helpings.
Required Tools
Large pot, colander, large skillet or sauté pan, wooden spoon or spatula, grater for Parmesan.
Allergen Information
Contains: Wheat (gluten), Milk (dairy), Cheese (dairy). For gluten-free use appropriate macaroni. For dairy-free choose plant-based alternatives and always check labels for allergens.
Nutritional Information (per serving)
Calories: 385, Total Fat: 12 g, Carbohydrates: 53 g, Protein: 14 g.
Save This comforting dish comes together effortlessly and makes a wonderful meal any night of the week. Serve hot with extra Parmesan or fresh herbs for even more flavor.
Recipe FAQ
- → Can I use fresh peas instead of frozen?
Yes, fresh peas work wonderfully and can be added during the last few minutes of pasta cooking for a tender bite.
- → How can I make this dish vegan-friendly?
Replace butter with olive oil, swap milk for plant-based alternatives, and use nutritional yeast instead of Parmesan for a vegan twist.
- → What type of pasta works best here?
Traditional dried macaroni is ideal for this dish, but other small pasta shapes like elbow or shells can also be used effectively.
- → Can I add protein to this dish?
Yes, cooked ham, crispy bacon, or canned tuna can be stirred in to boost protein and add extra flavor.
- → How do I achieve a creamy sauce without it being watery?
Use reserved pasta cooking water sparingly and stir gently with butter, milk, and cheese to reach a smooth, creamy consistency.