One-Pot Creamy Pasta With Carrots and Peas
Updated October 16, 2025
- Ready In
- 20 min
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Ingredients
Fine sea salt
8 ounces short pasta (penne, fusilli or elbow macaroni)
2 medium carrots, diced into ¼-inch pieces
1 tablespoon olive oil
1 cup frozen peas
2 garlic cloves, minced or crushed in a press
½ teaspoon ground turmeric
¼ teaspoon ground white or black pepper
½ cup heavy cream
¾ cup chopped cooked turkey, ham or shredded cooked chicken (optional)
Grated Parmesan (optional), for serving
Nutritional analysis per serving (2 to 4 servings)
52 grams carbs; 61 milligrams cholesterol; 430 calories; 6 grams monosaturated fat; 2 grams polyunsaturated fat; 8 grams saturated fat; 17 grams fat; 4 grams fiber; 426 milligrams sodium; 18 grams protein; 6 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Bring a large pot of salted water to a boil over high heat. Stir in the pasta and cook until just al dente, adding the carrots to the pot during the last 4 minutes of cooking so they finish at the same time. Reserve ½ cup pasta cooking water, then drain the pasta and carrots and set aside.
- Step 2
In the same pot, heat the olive oil over medium-low. Add the peas, garlic, turmeric, ground pepper and ½ teaspoon salt. Cook until fragrant, about 1 minute. Add the cream and simmer for 3 minutes, until the peas are tender. If using turkey, ham or chicken, stir it in now.
- Step 3
Add the pasta mixture to the sauce along with ¼ cup of the reserved pasta cooking water, and toss to coat. Continue to toss until the pasta and the carrots are cooked, adding more cooking water as needed to achieve a glossy sauce that clings to the pasta, about 2 minutes.
- Step 4
Serve warm, topped with Parmesan if desired.
Private Notes
Comments
I use always use petite frozen peas and add them at the end of heating/cooking other ingredients. The residual heat cooks them enough. They stay bright green and sweet, which was more appealing to my children. Hope this tips helps.
I used 2 cups frozen peas and carrots. Added when the recipe said to add the peas - timesaver when the kids are hangry
This pasta is so easy I was able to make it while holding my 20 month old. Dicing the carrots was a challenge... My three year old didn't like the idea of it, but I offered both this and simple buttered noodles and she ate this! And seconds! Would recommend under cooking the pasta as it took a while for the sauce to get thick enough and the pasta was more than al dente by then (my preference).
Followed Kate's recommendation to use 2 cups of frozen peas and carrots. Came out fine enough--beautiful color and texture, but maaaaybe a little bland. Don't want to add more salt so I may experiment with other/more spices next time. Could be a dependable weeknight dish with some further tweaking.
Delicious recipe, very easy and simple. Only modification I make is an extra carrot because I like carrots.
Used rotini pasta cooked very al dente. Added Pecorino Romano cheese at the end. Did not add meat.