Best Cheesy Pea Pasta Recipes
CHEESY PASTA PEA BAKE
Peas, mushrooms and green onions are delightful additions in Ruth Rigoni's version of a popular comfort food. "This is a nice change from plain macaroni and cheese," notes the Hurley, Wisconsin cook.
Provided by Taste of Home
Categories Side Dishes
Time 50m
Yield 12 servings.
Number Of Ingredients 17
Steps:
- Cook pasta according to package directions. Meanwhile, in a large skillet, saute the mushrooms, onions and garlic in butter for 5 minutes or until tender. Stir in flour and cornstarch until blended. Gradually add milk and broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat. Add peas, jalapeno, salt, pepper and hot pepper sauce; simmer for 1 minute. Stir in 1-1/2 cups cheddar cheese and Monterey Jack cheese until melted. Remove from the heat., Drain pasta; transfer to a greased 13x9-in. baking dish. Stir in cheese sauce. Sprinkle with bread crumbs and remaining cheddar cheese. , Bake, uncovered, at 375° for 35-40 minutes or until golden brown and bubbly.
Nutrition Facts :
CHEESY PEA PASTA
This is a very quick and simple recipe with peas and a cheesy tomato sauce. My mom and grandmother used to make this for us when I was small. Serve with a loaf of bread and a salad, if desired.
Provided by JANDEE
Categories Main Dish Recipes Pasta
Time 50m
Yield 8
Number Of Ingredients 8
Steps:
- Heat olive oil in a skillet over medium heat; saute onion for about 5 minutes. Add salt, pepper, tomato sauce and water; bring mixture to a boil and add peas; reduce heat and simmer for about 30 minutes.
- Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
- Stir cooked pasta and cheese into tomato sauce mixture. Cover pan and turn off heat; let stand for 20 minutes.
Nutrition Facts : Calories 308.2 calories, Carbohydrate 49.6 g, Cholesterol 7.4 mg, Fat 7.2 g, Fiber 4.1 g, Protein 11.2 g, SaturatedFat 2.2 g, Sodium 357.2 mg, Sugar 5 g
CHEESY CAULIFLOWER AND PEA PASTA
Steps:
- 1. Cook the pasta in a pot of boiling water. Drain and add a little oil to the pasta and set aside.
- 2. Add the remaining olive oil to the pot. Add the onion and saute until softened. Add the garlic and cook 30 seconds. Add the cauliflower and chicken stock. Bring to a boil. Let the stock reduce by half and then add the scallions and peas. Stir in the pasta.
- 3. Add the heavy cream taste and adjust for salt and pepper. Add the Parmesan cheese and cook until melted. Stir in the butter
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