4 Ingredient Pea and Cream Cheese Pasta
A brilliant 4 ingredient pea and cream cheese pasta dish that is ready in the time it takes for the pasta to cook - less than 10 minutes!
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Ingredients
- 1 onion
- 100 grams cream cheese
- 150 grams frozen peas
- 500 grams fresh pasta
Instructions
- Fill and boil the kettle. Pour the boiling water into a large saucepan and put it on a medium heat. Add the pasta and cook according to packet instructions (mine took 4 minutes).
- Meanwhile, peel and chop the onion. Put in a non stick pan on a medium heat. Cook for 1-2 minutes, stirring often.
- Add 100ml water and the cream cheese. Stir until the cheese has melted, then add the peas. Cook for one more minute. Season with salt and pepper.
- When the pasta is cooked, drain it. Toss with the sauce. Serve immediately.
Video
Nutrition Facts
4 Ingredient Pea and Cream Cheese Pasta
Amount per Serving
Calories
489
% Daily Value*
Fat
12
g
18
%
Saturated Fat
6
g
38
%
Polyunsaturated Fat
2
g
Monounsaturated Fat
3
g
Cholesterol
117
mg
39
%
Sodium
114
mg
5
%
Potassium
388
mg
11
%
Carbohydrates
78
g
26
%
Fiber
3
g
13
%
Sugar
4
g
4
%
Protein
18
g
36
%
Vitamin A
682
IU
14
%
Vitamin C
17
mg
21
%
Calcium
59
mg
6
%
Iron
5
mg
28
%
* Percent Daily Values are based on a 2000 calorie diet.
Notes
Storage and Leftovers
Leftovers keep surprisingly well, which makes this a useful meal prep option too. Store any leftover pasta in an airtight container in the fridge for up to 2 days. To reheat, warm gently in a pan or microwave with a splash of water or milk to loosen the sauce. Cream cheese can thicken as it cools, so a little added liquid helps bring it back to life. You can also eat the leftovers cold for lunch if that sort of thing appeals to you.