This Pasta with Pea Sauce is fast, creamy, and so yummy. It’s also high in fiber and protein, and tastes so delicious with fresh herbs like mint!
I recently had a comment on my Pasta with Peas recipe from a parent who blended the sauce and peas together to make a uniform mixture that coated all of the pasta. She said her daughter loved the pasta that way, as a 1-year-old recipe and I decided to give it a try myself.
Friends, I cannot believe how yummy this vegetable sauce for pasta is! I added a little more flavor to this recipe to ensure it’s yummy enough for both kids and parents. And have a lot of options for adding even more flavor. (I adore this sauce with fresh mint!)
The sauce can be made ahead and put into the fridge, or you can make the whole recipe and freeze it in small portions for a future meal. It’s rich in iron, protein, and fiber, but mostly it just tastes creamy and delicious.
(You may also like Shortcut Toddler Dinners, Extra-Veggie Baby Pasta, and my full list of Hidden Veggie Recipes.)
Table of Contents
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Ingredients You Need
Here’s a look at the ingredients you need to make this pasta recipe for kids so you know what to pick up from the store and have on hand.
- Minced garlic: You can use fresh or jarred minced garlic in the sauce to add lots of yummy flavor.
- Minced onion: You can use frozen minced onion or chop fresh onion. I typically use white onion or yellow onion, but any type will work.
- Frozen petite peas: I prefer to use petite peas in this Pasta with Pea Sauce recipe (and in all of my recipes with peas!) since they are sweeter and less starchy, which to me makes them taste much better.
- Pasta: Any shape or size of pasta works here so use what you prefer.
- Butter: I cook and bake with unsalted butter so I can control the salt, though you can use salted butter if that’s what you have on hand.
- Cottage cheese: We add cottage cheese for creaminess and protein in the sauce, which helps it be a little more filling. You can also use ricotta cheese, which has a similar texture.
- Grated Parmesan cheese Adding Parmesan cheese to the sauce adds more flavor and cheesiness.
- Cream: A little cream adds richness to the pea sauce and helps the sauce blend together smoothly.
- Salt, pepper, freshly grated lemon zest, lemon juice, minced fresh basil, minced fresh mint, crumbled goat cheese (optional as desired)
Ingredient Substitutions
Gluten-free: Use gluten-free pasta your family enjoys, such as the type made with chickpeas or another GF pasta.
Dairy-free and vegan: Replace the cottage cheese with white beans and omit the cream. Use some of the pasta cooking water as your liquid. Add nutritional yeast for cheesy flavor.
Step-by-Step Instructions
Below is a look at how to make this Pasta with Pea Sauce recipe so you know what to expect from the process. Scroll down for the full recipe, including the amounts and the timing.
Step 1. Saute the onion and garlic in olive oil.
Step 2. Add the peas and stir just to warm through.
Step 3. Add the pea mixture to the blender with the rest of the ingredients for the sauce.
Step 4. Blend until very smooth, adding a little pasta cooking water to thin the sauce if needed, and toss with pasta.
This recipe for Pasta with Pea Sauce includes garlic, onion, peas, cottage cheese, Parmesan cheese, and cream in the delicious sauce.
You can add a little pasta cooking water to the blender as needed to make a creamy pea sauce.
Yes, see the Notes at the end of the recipe. I like to use white beans in place of the cottage cheese and add some nutritional yeast for flavor.
How to Store
Add leftovers of the Pasta with Pea Sauce, once cooled, to an airtight storage container and store in the refrigerator for up to 5 days. Warm through in 15 second increments in the microwave to serve.
You can also freeze the Pea Sauce in a freezer container or freezer bag, pressed flat and air removed and sealed, for up to 6 months.
You can make the sauce up to 5 days ahead and store it in an airtight container in the refrigerator.
Best Tips for Success
- Top bowls of Pasta with Pea Sauce with salt, cracked black pepper, freshly grated lemon zest, minced fresh herbs such as mint (so yummy!) or fresh basil leaves, or crushed red pepper as you like.
- I prefer “petite” frozen peas as they are less starchy, but regular peas work, too.
- The pasta cooking water helps ensure that the sauce is easy to blend and turns out smooth. Use a ladle or a measuring cup to remove some from the pot as the pasta cooks.
- Serve as a vegetarian main dish or as a side dish with Chicken Tenders, Tofu Nuggets, or Poached Salmon.
- Gluten-free: Use gluten-free pasta your family enjoys, such as the type made with chickpeas or another GF pasta.
- Dairy-free and vegan: Replace the cottage cheese with white beans and omit the cream. Add nutritional yeast for cheesy flavor.
- You may like my Pasta with Summer Squash and using this idea as a fun Halloween lunch.
Related Recipes
I’d love to hear your feedback on this post, so please rate and comment below!
Pasta with Pea Sauce
Ingredients
- 2 tablespoons olive oil
- 1 tablespoon minced garlic
- ½ cup minced onion
- 2 cups frozen petite peas
- 1 pound pasta
- 2 tablespoons butter
- ½ cup cottage cheese (or ricotta cheese)
- ¼ cup grated Parmesan cheese
- ¼ cup cream
- salt, pepper, freshly grated lemon zest, minced fresh basil, minced fresh mint, crumbled goat cheese (optional as desired)
Instructions
- Add the olive oil to a medium skillet over medium-low heat. When warm, add the garlic and onion. Stir and cook for 2 minutes or until fragrant.
- Add the peas and stir to heat through for 2 minutes. Turn off the heat.
- Meanwhile, bring a large pot of salted water to a boil. Add the pasta and cook according to the package directions.
- While the pasta cooks, add the pea mixture to a blender along with the butter, cottage cheese, Parmesan cheese, and cream. Blend the sauce very smooth, adding up to ¼ cup of the pasta cooking water as needed to make a very smooth sauce.
- Drain the pasta and return to the pot.
- Add as much of the sauce as you like and stir.
- Serve warm with any optional toppings as desired.
Notes
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- Add leftovers, once cooled, to an airtight storage container and store in the refrigerator for up to 5 days. Warm through in 15 second increments in the microwave to serve.
- Freeze the sauce in a freezer container or freezer bag, pressed flat and air removed and sealed, for up to 6 months.
- You can make the sauce up to 5 days ahead and store it in an airtight container in the refrigerator.
-
- Top with salt, cracked black pepper, freshly grated lemon zest, minced fresh herbs such as mint (so yummy!), or crushed red pepper as you like.
-
- I prefer “petite” frozen peas as they are less starchy, but regular peas work, too.
- The pasta cooking water helps ensure that the sauce is easy to blend and turns out smooth. Use a ladle or a measuring cup to remove some from the pot as the pasta cooks.
- Gluten-free: Use gluten-free pasta your family enjoys, such as the type made with chickpeas or another GF pasta.
- Dairy-free and vegan: Replace the cottage cheese with white beans and omit the cream. Add nutritional yeast for cheesy flavor.
Omg so delicious! If my 13 month old doesn’t want it I’ll gladly eat it after LOL. I made a batch and frozen into three containers. Love how flavorful and easy this was! Thank you!
I’m so glad!
By cream do you mean heavy whipping cream?
Yes!
The besttttttt!!!!!! Used ricotta instead of cottage cheese♥️
Your best one yet! I didn’t have cottage cheese so I used a pack of fresh Burrata-it came out the most delicious, creamy sauce. My 22-month-old baby loved it! Thank you for all the wonderful recipes!
My 18 month old loves peas and pasta so she really loved this recipe. She gobbled it right up! I used ricotta instead of cottage cheese to reduce the amount of sodium. I’ll be making it again! I can always count on Yummy Toddler Food for healthy yet delicious meals.
I’m so glad to hear that and thanks for the feedback!