Creamy one-pot protein pasta with peas

Creamy one-pot protein pasta with peas: a quick recipe with lentil pasta, peas, cream cheese, olive oil and nutmeg – satisfying everyday cooking.

At a glance

• Serves 1
• Prep time: 5 min
• Cooking time: 15 min
• Total time: 20 min
• Calories: 400 kcal per serving
• Protein: 24 g
• Fat: 10 g
• Carbs: 60 g

Ingredients

• 100 g lentil pasta
• 100 g frozen peas
• 50 g cream cheese
• 1 tsp olive oil
• 1 pinch of nutmeg

Method

You’ll need: saucepan · wooden spoon

1. Put the lentil pasta in a pan and add just enough water to cover. Add the olive oil and a pinch of salt and bring everything to a simmer over a medium heat.
2. Cook the pasta uncovered for 10–12 min, stirring well every so often. The starch it releases binds the liquid and stops the pan from catching.
3. Towards the end of the cooking time, add the frozen peas straight to the pan. Keep stirring until the pasta is cooked and only a little liquid is left.
4. Take the pan off the heat and fold in the cream cheese with the nutmeg. This makes a creamy sauce that clings to the pasta.
5. If the sauce looks too thick, stir in a small splash of water. Season to taste with salt and leave to rest briefly.
6. Serve hot straight away. If you like, add a little freshly grated nutmeg or a thin drizzle of olive oil on top.

Good to know

When you need something fast, a one-pot dish like this is worth its weight in gold. Little washing-up, nice and creamy and satisfying. Exactly the kind of food that quietly works on a busy day.

Swaps

Cream cheese → cottage cheese (more protein, usually a little less fat). Lentil pasta → chickpea pasta (similar protein content, often a little more fibre). Peas → edamame (much more protein and fibre). Olive oil → ghee (stable at high heat, stronger flavour).

Allergens

Contains milk (cream cheese); depending on the pasta, other allergens are possible. Usually well suited to children, and during pregnancy fine with pasteurised cream cheese.