10 Minutes Creamy Pea Pasta With a Scoop Of Crème Fraîche
Creamy pea pasta calls for a vibrant green smooth sauce with an earthy aroma of herbs and peas. In this green pea pasta recipe, we will try a pesto-consistent kind of green sauce. At the end, we will top it with a scoop of creme Fraiche (or sour cream for vegans) and Buon appetit!
Pasta and peas are such a good combo. They make a hearty dinner recipe with a burst of color and nutrition that both vegetarians and vegans will fall in love with. Green up your dinner up and lighten it with a spoonful of white creme fraiche.
To have a complete dinner, consider these side salads:
- Marouli Salad
- Arugula, Pomodorini, Mozzarella Salad
- Greens and Zest of a Lemon Salad
- Red Cabbage Salad With Pomegranate Vinegar
Reasons To Try Creamy Pea Pasta
- Very little cooking is involved – it takes a max of 10 minutes to have this pasta with peas ready and go.
- Very healthy – A veggie sauce for pasta is always a good idea for a quick and nutritious dinner, especially when this sauce is green. The greener the better!
- Uses seasonal ingredients – There are so many combinations you can experiment with for pasta dishes with peas. Here peas are the base of the creamy green sauce for pasta, but there is also spinach, leeks, and shallot.
- Quick and easy – This recipe is ideal for students; people who are out of home for a long time but also crave homemade recipes; busy moms with babies; grandparents who are tired of cooking, but have to feed an entire crowd; etc.
Ingredients For Pasta With Peas Recipe
- Leeks, and shallot – do not worry too much about dicing here, because they will go in the blender. First, saute the shallot in butter and oil under medium heat. Add the leaks and saute again until leeks are tender.
- Spinach – no need to cook them. Just make sure they are clean.
- Peas – frozen or at room temperature.
- Penne – boil al dente and save some pasta water.
- Creme Fraiche – This would be the last scoop on top. Alternatively, you may use sour cream as a vegan option. Some pecorino cheese or Parmigiano Reggiano is also fantastic, but I shred them on every pasta recipe I eat at home. So, this time I used the creme and I LOVED how well it paired with this green sauce for pasta!
How To Make Creamy Pea Pasta
- Bring a pot of water to boil and throw the pasta until al dente. Save a cup of pasta water to ensure the creaminess of the sauce.
- Saute with butter and oil the shallot and leeks until they get tender. Don’t forget to add salt.
- Get the leeks, peas, and fresh spinach to blend. Blitz until they get creamy, or at least in pesto consistency.
- Transfer the green pea puree to the pan and simmer over medium heat. Add the black pepper and taste for saltiness.
- Put in the pasta and mix gently until combined. Add more pasta water if necessary.
- Transfer to your plate/bowl and add a spoonful of creme fraiche.
Tips On How to Make The Green Peas Creamy
- Add pasta water. It thickens the sauce, and it works miracles.
- Add olive oil (or whatever oil you will use) at the end. That too adds thickness and richness.
- Add cream. If you add creme Fraiche to the sauce that will make it more creamy.
Storage Tips For Creamy Pea Pasta
It is safe to store the leftovers in an airtight container for up to 4 days.
Feel free to freeze the sauce, but not with the pasta, as this will affect the texture. Have the pasta ready last minute, and then you can use the frozen peas sauce.
FAQS About Creamy Pasta With Peas
How Do You Reheat Creamy Pasta?
First, let the pasta sit at room temperature for 10 minutes. Next, place it in a pan or skillet over low heat. Then, stir occasionally to prevent it from sticking, and distribute the heat evenly.
Can You Reheat Pasta With Milk?
Yes, you can reheat pasta with milk or water. Make sure you are not reheating in the microwave though. You need to stir occasionally in a pan in order to have an evenly heated pasta.
Can I Use Frozen Peas?
Yes, you can use frozen peas when peas are not in season. Make sure to cover them well with water before blending.
Are you going to give this recipe a try? It’s easier than it looks like. It’s wonderful how a bunch of greens can make such a wonder with whatever pasta you throw them in. I’m curious to know how it turned out, and which salad you chose to have it with.