Creamy Penne Pasta With Peas And Cheese – Easy 30-Minute

Welcome to my kitchen! Today I'm sharing a pasta dish that has become a weeknight staple in my home: Penne Pasta With Peas And Cheese. It's the kind of meal that feels indulgent but comes together with minimal fuss, using ingredients you likely already have in your pantry and fridge.

The beauty of this recipe lies in its simplicity. Sweet peas, savory Parmesan, and creamy ricotta create a luscious sauce that clings to every ridged penne tube. It's a balanced, family-friendly dish that's perfect for busy evenings when you want something satisfying without spending hours at the stove.

I'll guide you through each step, offering tips to ensure your pasta is perfectly cooked and your sauce is silky smooth. Let's dive in and create a meal that's sure to become a favorite.

About the Ingredients

12 oz (340g) penne pasta

Penne's ridges and hollow center hold the creamy sauce well. Substitute with any short pasta like rigatoni or fusilli.

1 cup (150g) frozen peas

Frozen peas are convenient and sweet. You can use fresh peas when in season; just blanch them briefly.

2 tablespoons (30ml) olive oil

Extra virgin olive oil adds richness. You can swap with butter for a different flavor.

1 small onion, finely chopped (about 1/2 cup)

Yellow or sweet onion works well. Shallots are a milder substitute.

3 cloves garlic, minced

Fresh garlic is best. In a pinch, use 1/2 teaspoon garlic powder.

1 cup (240ml) heavy cream

Heavy cream gives the sauce its luxurious texture. Half-and-half can be used for a lighter version.

1/2 cup (50g) grated Parmesan cheese

Freshly grated Parmesan melts smoothly. Pecorino Romano adds a sharper flavor.

1/2 cup (120g) ricotta cheese

Whole-milk ricotta adds creaminess. Cottage cheese blended smooth is a decent substitute.

1/2 teaspoon salt, plus more for pasta water

Kosher salt is preferred. Adjust to taste.

1/4 teaspoon black pepper

Freshly ground pepper enhances the dish.

1/4 cup (10g) fresh basil leaves, chopped (optional)

Adds a fresh herbal note. Parsley or thyme also work.

Tips & Tricks

• Reserve 1 cup of pasta water before draining; it's key for adjusting sauce consistency.
• Cook pasta al dente as it will continue to cook slightly in the sauce.
• Add the peas at the end to keep them bright and tender.
• Grate your own Parmesan for better melting and flavor.

Step-by-Step Instructions

1. Boil the Pasta

Bring a large pot of salted water to a rolling boil (212°F / 100°C). Add the penne and cook according to package instructions until al dente (usually 10-12 minutes). Stir occasionally.

2. Sauté the Aromatics

While pasta cooks, heat olive oil in a large skillet over medium heat (350°F / 175°C). Add onion and cook until translucent, about 4-5 minutes. Add garlic and cook for 1 minute until fragrant, being careful not to burn.

3. Add the Cream

Pour in the heavy cream and bring to a gentle simmer, stirring constantly. Let it bubble for 2-3 minutes until it slightly thickens.

4. Incorporate the Cheeses

Reduce heat to low. Whisk in the Parmesan and ricotta until smooth and fully melted. Season with salt and pepper.

5. Combine Pasta and Peas

Drain the pasta, reserving 1 cup of pasta water. Add the pasta and frozen peas to the sauce. Toss to coat, adding a splash of pasta water if the sauce is too thick.

6. Finish and Serve

Cook for an additional 2 minutes to heat the peas through. The sauce should cling to the pasta. Remove from heat, stir in fresh basil if using, and serve immediately.

Delicious Variations

• Add grilled chicken or crispy bacon for extra protein.
• Swap peas for asparagus or broccoli for a different veggie twist.
• Make it spicy with a pinch of red pepper flakes.

How to Store Penne Pasta With Peas And Cheese

Frequently Asked Questions

I hope you enjoy this creamy, comforting pasta as much as my family does. If you try it, let me know how it turns out in the comments below!

Penne Pasta With Peas And Cheese

Penne Pasta With Peas And Cheese: a creamy, comforting one-pot meal that's ready in 30 minutes and loved by all ages.

★★★★½ 4.8 (156 ratings)

10 minPrep time20 minCook time4Servings580 kcalCalories

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🧂 Ingredients

• 12 oz (340g) penne pasta
• 1 cup (150g) frozen peas
• 2 tablespoons (30ml) olive oil
• 1 small onion, finely chopped (about 1/2 cup)
• 3 cloves garlic, minced
• 1 cup (240ml) heavy cream
• 1/2 cup (50g) grated Parmesan cheese
• 1/2 cup (120g) ricotta cheese
• 1/2 teaspoon salt, plus more for pasta water
• 1/4 teaspoon black pepper
• 1/4 cup (10g) fresh basil leaves, chopped (optional)

📋 Instructions

1. 1Boil the Pasta — Bring a large pot of salted water to a rolling boil (212°F / 100°C). Add the penne and cook according to package instructions until al dente (usually 10-12 minutes). Stir occasionally.
2. 2Sauté the Aromatics — While pasta cooks, heat olive oil in a large skillet over medium heat (350°F / 175°C). Add onion and cook until translucent, about 4-5 minutes. Add garlic and cook for 1 minute until fragrant, being careful not to burn.
3. 3Add the Cream — Pour in the heavy cream and bring to a gentle simmer, stirring constantly. Let it bubble for 2-3 minutes until it slightly thickens.
4. 4Incorporate the Cheeses — Reduce heat to low. Whisk in the Parmesan and ricotta until smooth and fully melted. Season with salt and pepper.
5. 5Combine Pasta and Peas — Drain the pasta, reserving 1 cup of pasta water. Add the pasta and frozen peas to the sauce. Toss to coat, adding a splash of pasta water if the sauce is too thick.
6. 6Finish and Serve — Cook for an additional 2 minutes to heat the peas through. The sauce should cling to the pasta. Remove from heat, stir in fresh basil if using, and serve immediately.

👨‍🍳 Chef's Note: For a lighter version, swap the heavy cream with half-and-half and use part-skim ricotta.

Servings: 4

Cuisine: Italian-American

Course: Main Course

Nutrition (per serving): 580 kcal · 20g protein · 60g carbs · 28g fat

Written by Ethan Hale
Ethan writes about technology and digital privacy, focusing on how to protect your online identity without being a tech expert. He translates complex security concepts into everyday language and practical steps.