Pasta with Pea Sauce – Yummy Toddler Food

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!

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.

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.

I’d love to hear your feedback on this post, so please rate and comment below!

• 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.

• • 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.

Calories: 316kcal, Carbohydrates: 49g, Protein: 12g, Fat: 8g, Saturated Fat: 4g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 0.1g, Cholesterol: 21mg, Sodium: 126mg, Potassium: 242mg, Fiber: 4g, Sugar: 4g, Vitamin A: 520IU, Vitamin C: 15mg, Calcium: 65mg, Iron: 1mg