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This Creamy Ricotta Pea Pasta comes together in under 30 minutes and is packed with 24 grams of protein per serving! This recipe is perfect for a fresh and light dinner.

ricotta and pea pasta in a bowl with a striped napkin on the side

After over a decade of developing recipes, I’ve learned that the best creamy pasta dishes don’t have to rely on heavy cream. This Ricotta Pea Pasta is a perfect example.

It’s made by blending ricotta with peas and herbs you get a naturally creamy, velvety sauce that clings to every bite of pasta.

This recipe has been a go to in my kitchen for years, and it’s one of those meals that checks every box: quick, nourishing, and delicious. Plus, it has 24 grams of protein and 6 grams of fibre per serving, making it a naturally filling and satiating meal.

If you’re in need of more 30-minute pasta dishes make sure to try this One-Pan Broccoli Cheddar Orzo and Lemon Garlic Pasta next.

Recipe Highlights

  • High in protein: Each serving is packed with 24 grams of protein thanks to the ricotta and peas, making this a satisfying vegetarian meal. For another high protein pasta also try this Vegetarian Baked Ziti.
  • Ready in 30 minutes: A simple oasta recipe that’s perfect for busy weeknights when you want something quick but still homemade.
  • Creamy without heavy cream: The blended ricotta and peas create a smooth creamy sauce.
  • Easy to customize: Works with any pasta shape and can easily be adapted with extra veggies, protein, or herbs.

Key Ingredients

  • Pasta: Choose your favourite pasta shape for this recipe, whether it’s spaghetti, penne, or fusilli or even tortellini like I use in this Tuscan Tortellini Soup.
  • Peas: Fresh or frozen peas both work in this recipe.
  • Ricotta Cheese: Any type of ricotta will work for this recipe. Some brands of ricotta are thicker than others, if you find your ricotta too thick to blend you can add a small splash of milk. Ricotta cheese is also delicious in this Ricotta Zucchini Involtini and Vegetarian Lasagna Soup.

*The full recipe can be found below in the recipe card. This is simply a recipe overview with images.

How to Make Ricotta Pasta With Peas

ricotta, peas, parmesan, basil and lemon zest in a food processor

Step 1: Add ricotta, peas, parmesan cheese, basil, lemon zest, salt and pepper to a food processor.

whipped ricotta and peas in a food processor

Step 2: Purée together until creamy.

onions and garlic in a pan

Step 3: Sauté the onion and garlic in some olive oil in a large pan.

onion, garlic and ricotta pea mixture in a pan

Step 4: add the ricotta mixture

ricotta and pea sauce in a pan

Step 5: Mix the sauce ingredients together until smooth and creamy.

ricotta sauce, peas and pasta in a pan

Step 6: Add the pasta and remaining peas.

ricotta and pea pasta in a pan

Step 7: Mix together and serve immediately.

Recipe Variations

  • Add extra protein: Toss in grilled chicken, shrimp, or white beans if you want to boost the protein even more.
  • Add greens: Stir in spinach or kale at the end. It will wilt down quickly and adds extra nutrients without changing the flavour much.
  • Make it spicy: Add red pepper flakes or a drizzle of chili oil for a bit of heat.
  • Swap the cheese: Cottage cheese works well as a lighter alternative like I use in this Cottage Cheese Mac And Cheese and still gives you a creamy texture.

How to Store and Reheat

Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply microwave individual servings or warm the pasta gently on the stovetop with a splash of water or broth to prevent it from drying out.

Jess’s Tips

  • Salt your pasta water well: This will season the pasta and makes a noticeable difference in the final flavour.
  • Reserve enough pasta water: The starch in the water is what transforms the ricotta into a smooth, cohesive sauce.
  • Blend until smooth: Take the time to fully blend the ricotta mixture so the sauce is silky and evenly coats the pasta.
  • Cook pasta just to al dente: The pasta will continue to cook slightly when tossed with the sauce, so keeping it slightly firm prevents it from becoming mushy.
  • Adjust seasoning to taste: Depending on your cheese and pasta, you may want a little extra salt, lemon, or parmesan at the end, taste and adjust before serving.

Frequently Asked Questions

Can I use dried herbs instead of fresh?

Dried herbs can be used in place of fresh, but keep in mind that they are more potent, so use 1/2-1 teaspoon.

Can I freeze this pasta?

I don’t recommend freezing pasta as it will become mushy after being defrosted and reheated.

Can I make this pasta gluten-free?

Yes! Just substitute with any gluten-free pasta.

Try These Pasta Recipes Next

ricotta and pea pasta in a bowl topped with parmesan cheese

If you tried this Creamy Ricotta Pea Pasta or any other recipe on the blog let me know how you liked it by leaving a comment/rating below! Be sure to follow along on Pinterest, Instagram, Tiktok and Facebook for even more deliciousness!

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ricotta and pea pasta in a bowl topped with parmesan cheese

Creamy Ricotta Pea Pasta

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 2 reviews
  • Author: Jessica Hoffman
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 2 servings
  • Category: Main
  • Method: Cook
  • Cuisine: Italian
  • Diet: Vegetarian
Print Recipe

Description

Creamy Ricotta Pea Pasta that is ready in under 30 minutes!

Ingredients

Units
  • 6oz pasta of choice (I use Mafalda Corta)
  • 1/2 cup reserved pasta water
  • 1 cup peas, cooked
  • 1/2 cup ricotta cheese
  • 1/4 cup parmesan cheese
  • 1/4 cup fresh basil leaves
  • 2 tsp lemon zest
  • salt and pepper to taste
  • 1 tbsp olive oil
  • 1 small onion, finely chopped
  • 2 garlic cloves, chopped

Instructions

  1. Cook the pasta according to package directions. After the pasta is cooked, set aside 1/2 cup of the pasta water to use for the sauce.
  2. Blend the ricotta, half of the peas, parmesan cheese, basil, lemon zest, salt and pepper together in a food processor or small blender.
  3. Heat the olive oil in a large skillet on medium heat. Add the onion and garlic and saute for 2-3 minutes.
  4. Add the ricotta mixture and pasta water and mix until it forms a creamy sauce.
  5. Add the pasta and remaining peas and mix together until warmed through.
  6. Serve as is or top with extra parmesan cheese and lemon zest.

Notes

Add a healthy pinch of salt to the pasta water before cooking the pasta to season the pasta. 

Adjust seasoning of salt and pepper in the pasta to taste. 

Store in the fridge in an airtight container for 3 days. 

Nutrition

  • Serving Size: 1/2 of the recipe
  • Calories: 476
  • Fat: 16g
  • Carbohydrates: 60g
  • Fiber: 6g
  • Protein: 24g

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Hi, I'm Jess!

Choosing Chia is a blog all about healthy vegetarian recipes that are easy to follow, taste delicious and focus on wholesome ingredients. I started the blog after a spontaneous trip to India where I studied the practice of yoga and wellness.

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3 Comments

  1. Ema says:

    The best recipe pea pasta i ever made and find, thank you

    Reply
    1. Jessica Hoffman says:

      You’re so welcome! So happy you loved it:)

      Reply
  2. Sabrina says:

    very creative dish! I’m impressed with how much protein it contains, and good tips too, yes fresh peas will work best, thank you!

    Reply