Creamy Pasta with Peas

Try this lightened version of Alfredo sauce for a quick and easy pasta meal.
Yield 4 servings
Time 15-20 minutes
  • large pot with lid
  • wooden spoon
  • colander
  • large saucepan
  • 12 oz fresh pasta  or  8 oz dry pasta
  • 1½ t salt, divided
  • 1½ c frozen pas
  • 1 T olive oil
  • 3 cloves garlic, minced
  • 2 c milk
  • ½ t nutmeg
  • 1 c parmesan, grated

Fill pot with water, add 1 t salt, cover, and bring to a boil.

Cook the pasta:

  • Fresh pasta – 3 minutes
  • Dry pasta – 1 minute less than stated on the package

Stir in the peas, turn off heat, and let stand for 1 minute, then drain.

Meanwhile, heat oil over medium-high heat, add garlic, and sauté for 1 minute. Add milk, ½ t salt, and nutmeg and stir until it starts to simmer. Reduce heat and continue simmering for 5 minutes.

When the sauce is ready, stir in the pasta and peas. Remove from heat, stir in cheese, and serve.

Notes This sauce is a lighter, healthier version of Alfredo sauce which is thicker and much richer.

VeganAdapted from the recipe for “Creamy linguine with garlic, peas, and nutmeg” in 15-Minute Vegetarian (read my review).

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Creamy pasta with peas