This gluten free creamy peas and pasta is the kind of simple and satisfying weeknight dinner that comes together in about 30 minutes with ingredients you probably already have on hand. Gluten free fusilli pasta gets tossed in a rich and velvety cream sauce loaded with sweet peas, sautéed onion, minced garlic, and bright lemon zest for a dish that is fresh, comforting, and completely gluten free from start to finish.
A generous handful of finely grated parmesan and a squeeze of fresh lemon juice finish the sauce and give it a bold and savory flavor that makes this one of those easy gluten free pasta recipes you will want to make on repeat all spring and summer long.
What makes this gluten free peas and pasta so special is how the cream sauce comes together. Sautéing the peas with the onion, garlic, and lemon zest before adding the cream gives the sauce a deep and layered flavor that tastes like you spent a lot more time on it than you actually did.
The sauce reduces down into the most luxurious and creamy coating that clings to every piece of gluten free fusilli pasta beautifully. It is light enough to feel fresh and seasonal for spring but rich and hearty enough to satisfy the whole family at the dinner table.
Serve it as a simple main dish or pair it alongside grilled chicken or shrimp for a more substantial gluten free dinner.
If you're looking for more creamy gluten free pasta recipes try my Gluten Free Chicken Carbonara Pasta Bake, my Gluten Free Chicken and Broccoli Pasta Bake, my Gluten Free Creamy Beef and Mushroom Pasta or my Gluten Free One Pot Hamburger Helper Copycat.
You can find all my meal recipes here: Gluten Free Meal Recipes
Instructions
In a stock pot cook the gluten free fusilli pasta per the package instructions. When the pasta is done, strain it and then return the pasta to the pot you cooked it in.
While the pasta is cooking, in a saute pan over medium heat melt the butter with the olive oil. Add the peas, onion, minced garlic and lemon zest. Saute until onions are translucent and the peas are cooked through.
Pour the cream into the pea mixture and bring to a boil. Lower the temperature and simmer for 5-7 minutes to reduce the sauce.
Add the lemon juice, cheese, salt and pepper. Stir to combine.
Add the cooked and drained gluten free pasta to the pea mixture. Stir to coat the pasta and serve immediately.
Supplies
More Recipes You Might Enjoy
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Gluten Free Creamy Peas and Pasta
- Total Time: 30 minutes
- Yield: 6 servings 1x
- Diet: Gluten Free
Description
This easy gluten free creamy peas and pasta is a fresh and satisfying weeknight dinner ready in just 30 minutes! Gluten free fusilli pasta is tossed in a rich and velvety cream sauce loaded with sweet peas, sautéed onion, minced garlic, lemon zest, and finely grated parmesan for a bright and comforting gluten free pasta recipe the whole family will love. Perfect for spring and summer weeknight dinners!
Ingredients
- 2 - 12 ounce bags Frozen Peas
- 1 Yellow Onion, finely chopped
- 2 Tbsp Minced Garlic
- 2 Tbsp Butter
- 1 Tbsp Olive Oil
- 1 Tbsp Lemon Zest
- 1 cup Heavy Cream
- 2 Tbsp Lemon Juice
- ½ cup Parmesan Cheese, finely grated
- ½ tsp Salt
- ¼ tsp Black Pepper
- 12 ounce package Jovial Gluten Free Brown Rice Fusilli Pasta
Instructions
In a stock pot cook the gluten free fusilli pasta per the package instructions. When the pasta is done, strain it and then return the pasta to the pot you cooked it in.
While the pasta is cooking, in a saute pan over medium heat melt the butter with the olive oil. Add the peas, onion, minced garlic and lemon zest. Saute until onions are translucent and the peas are cooked through.
Pour the cream into the pea mixture and bring to a boil. Lower the temperature and simmer for 5-7 minutes to reduce the sauce.
Add the lemon juice, cheese, salt and pepper. Stir to combine.
Add the cooked and drained gluten free pasta to the pea mixture. Stir to coat the pasta and serve immediately.
If you made this recipe please leave a star rating and comment below. It helps other readers find this recipe and means so much to me.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Meals, Pasta
- Method: Stove Top
- Cuisine: American
If you make this Gluten Free Creamy Peas and Pasta I would love to hear what you think! Leave a star rating and a comment below and let me know what you served it with.
Don't forget to save this recipe to your Pinterest boards so you can find it again on busy weeknights all spring and summer long!
Storage
Store leftover gluten free creamy peas and pasta in an airtight container in the refrigerator for up to 3 to 4 days. Keep in mind that gluten free pasta tends to absorb the cream sauce as it sits so the leftovers will be thicker and denser than when freshly made.
To reheat add a splash of heavy cream or milk to the pasta and warm gently on the stovetop over medium low heat stirring frequently until heated through and the sauce is creamy again. You can also reheat individual portions in the microwave in a covered bowl with a splash of cream stirred in to help loosen the sauce.
This pasta dish is not suitable for freezing as the cream sauce will separate and the gluten free pasta will become mushy and lose its texture once thawed.
Top Tip
Do not drain all of the pasta cooking water before returning the pasta to the pot. Reserve about half a cup of the starchy pasta water before straining and set it aside before adding the pasta to the pea and cream sauce. If the sauce feels too thick or the pasta starts to clump together as you stir everything together you can add a splash of the reserved pasta water to loosen the sauce and help it coat every piece of fusilli evenly. The starch in the pasta water also helps the cream sauce cling to the gluten free pasta better than plain water would and gives the finished dish a silkier and more cohesive texture.
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Frequently Asked Questions
Yes! Fresh peas work beautifully in this recipe during spring and early summer when they are in season and at their sweetest. Use the same amount as the frozen peas called for in the recipe and add them to the pan at the same time as you would the frozen peas. Fresh peas may cook slightly faster than frozen so keep an eye on them and taste as you go to make sure they do not get overdone. Frozen peas are a great year round option and are just as delicious and nutritious as fresh so use whatever is most convenient for you.
Yes! To make this recipe dairy free substitute full fat canned coconut cream for the heavy cream and use a dairy free parmesan alternative or nutritional yeast in place of the parmesan cheese. The flavor will be slightly different but the sauce will still be rich and creamy. Use a dairy free butter alternative in place of the regular butter as well. Keep in mind that coconut cream can add a subtle coconut flavor to the sauce so if you want a more neutral dairy free option look for an unsweetened cashew cream or oat cream instead.
Absolutely! This creamy peas and pasta is wonderful as a simple main dish but it is also delicious with added protein. Grilled or pan seared chicken breast or chicken thighs sliced over the top is a classic pairing. Sautéed shrimp is another beautiful option that works especially well with the lemon and pea flavors in the sauce. You can also stir in cooked crispy bacon or pancetta for a richer and more indulgent version of this dish.
Yes! While gluten free fusilli works beautifully because the spiral shape holds onto the creamy sauce so well you can substitute any short gluten free pasta shape you have on hand. Gluten free penne, rotini, rigatoni, or shells all work well in this recipe. Avoid long pasta shapes like spaghetti or fettuccine as they do not hold the creamy pea sauce as well and are harder to mix and serve evenly.
You can but keep in mind that the sauce will be thinner and less rich than when made with heavy cream. Heavy cream is what gives the sauce its luxurious and velvety texture that coats the pasta so beautifully. If you use half and half you may need to simmer the sauce for a few extra minutes to help it reduce and thicken to the right consistency. Do not substitute whole milk as it does not have enough fat content to create a stable and creamy sauce and may curdle when brought to a boil.
This pasta dish is best made fresh and served immediately for the creamiest texture and best flavor. However you can make the pea and cream sauce up to 24 hours ahead of time and store it in a sealed container in the refrigerator. When you are ready to serve simply cook the gluten free pasta fresh, warm the sauce gently on the stovetop, and toss everything together. This is a great option for busy weeknights when you want to get some of the prep work done ahead of time.
