If you are looking for a quick and delicious weeknight meal, this Creamy Pasta with Peas and Chorizo is perfect! It combines the sweetness of peas with the smoky flavor of chorizo, all wrapped in a luscious creamy sauce. It’s a comforting dish that’s easy to make, but feels special enough for guests.
This creamy pasta with peas and chorizo recipe is a delicious fusion of flavors. The smoky, spicy chorizo balances the sweetness of peas, while the cream cheese adds a smooth richness to the sauce. It’s a quick, weeknight-friendly dish that feels indulgent but is simple enough to whip up with pantry staples. Perfect for families or dinner parties.
If you love a creamy pasta recipe but want to change up the protein, you should try my Garlic Parmesan Steak Pasta or my Creamy Honey Mustard Chicken Alfredo. Another delicious creamy pasta recipe with a seafood twist would be my Creamy Cajun Salmon Rigatoni.
Jump to:
Ingredients
Chorizo - The rich, smoky flavor of chorizo is the heart of this dish. When sautéed, it releases its oils, which infuse the pasta with a slightly spicy, deep flavor that pairs beautifully with the creaminess of the sauce. I love using chorizo for its bold flavor that complements both the peas and pasta perfectly.
Peas - Using peas brings a pop of sweetness and vibrant green color to this pasta. Whether fresh or frozen, they add a lovely contrast to the smoky chorizo. Frozen peas work just as well and can be added directly to the dish without defrosting first—just give them a couple of extra minutes to cook through.
Cream Cheese - Cream cheese gives the sauce its luxurious texture. It melts into the dish, creating a creamy base that’s not too heavy but still indulgent. I prefer cream cheese because it adds a slight tang and a perfectly smooth finish.
Lemon - Lemon zest and juice brighten up the entire dish, cutting through the richness of the cream and chorizo. It adds freshness that enhances the peas' natural sweetness. The balance between the creamy sauce and the zesty lemon is what makes this pasta with peas stand out.
Chicken Stock - Chicken stock adds a savory depth to the sauce, making it more flavorful without being too heavy. It also helps loosen up the cream cheese, creating a silky sauce that coats the pasta perfectly.
Chili Flakes - A pinch of chili flakes adds a subtle heat that enhances the chorizo's spiciness, without overwhelming the dish. It’s optional, but I like the extra kick it brings.
Parmesan - Parmesan adds a salty, nutty finish that’s essential for rounding out the flavors in this pasta with peas recipe. It’s the perfect topping to give this dish a savory, cheesy boost.
See recipe card for quantities.
Instructions
- Step 1: Heat a large pan over medium-high heat and add a little oil. Add the chopped onion and sauté for 2-3 minutes until it softens. Next, add the diced chorizo and cook for an additional 2 minutes until it begins to release its flavorful oils. Add the minced garlic to the pan and fry for about a minute, stirring frequently to avoid burning. At this point begin to cook your fusilli or preferred pasta according to the package instructions in boiling, salted water.
- Step 2: Once fragrant, stir in the cream cheese and let it melt into the chorizo mixture. The cream cheese will start to combine with the chorizo oils, creating a rich, creamy base for your pasta with peas. Slowly pour in the chicken stock while stirring continuously. This helps loosen the sauce, making it silky and smooth. If you’re using frozen peas, add them at this stage and let them simmer for 3-4 minutes until cooked through. If you’re using fresh peas, they only need about 2 minutes.
- Step 3: Zest the lemon and add it into the pan, then add the juice of half a lemon. This adds a bright, fresh note that lifts the richness of the sauce. Season with salt, pepper, and chili flakes to taste. Stir in the parmesan until melted in the sauce.
- Step 4: Add the cooked pasta to the pan with the sauce. Toss everything together, adding a splash of the reserved pasta water if the sauce seems too thick. The starchy pasta water will help bind the sauce to the pasta for an even creamier finish.
Hint: Don’t forget to reserve pasta water. Adding a small amount to your sauce helps create a silky consistency and allows the sauce to cling better to the pasta.
Substitutions
Chorizo - Use bacon, pancetta, or salami for a similarly smoky, savory flavor. For a spicier kick, try andouille sausage or even spicy Italian sausage. If you’re looking for a plant-based option, opt for vegetarian chorizo or smoked tofu.
Peas - If peas aren’t available, edamame, green beans, or zucchini can work as great alternatives. For a sweeter taste, try sweet corn.
Fusilli (Pasta) - Any short pasta will work. Penne, rigatoni, or farfalle are great options. Long pasta like spaghetti or linguine can also be used, though the sauce may cling differently.
Cream Cheese - Substitute with mascarpone for a richer taste, or use sour cream or Greek yogurt for a tangier flavor.
Lemon - If you don’t have lemon, you can use lime for a more tart note, or substitute with a splash of white wine vinegar for acidity.
Chicken Stock - Replace with vegetable stock for a lighter, vegetarian version, or use water with a bit of added salt in a pinch.
Parmesan - Swap with Pecorino Romano for a saltier, sharper taste, or use Grana Padano for a milder alternative.
Chili Flakes - If chili flakes are unavailable, you can use cayenne pepper, smoked paprika, or omit entirely for a milder dish.
Garlic - If you don’t have fresh garlic, use garlic powder or garlic paste as a substitute.
Onion - You can use shallots, leeks, or even green onions as a substitute for a slightly different flavor.
Variations
Vegetarian Version - Swap the chorizo for smoked tofu or vegetarian sausage, and use vegetable stock to create a plant-based version that still packs a smoky punch.
Spicy Chicken Twist - Replace chorizo with diced chicken breast seasoned with smoked paprika and chili flakes, for a leaner, yet still spicy, option.
Creamy Mushroom - Swap the chorizo for sautéed mushrooms, which add an earthy flavor. This version works wonderfully with extra garlic and thyme.
Equipment
Large skillet
Large pasta pot
Storage
To store leftover pasta with peas and chorizo, first let it cool completely. Transfer it into an airtight container and refrigerate for up to 3 days. When reheating, do so on the stove over medium-low heat, adding a splash of milk or chicken stock to loosen the sauce. Stir constantly to prevent sticking. Avoid reheating in the microwave, as it may cause the sauce to become too dry or the pasta to turn mushy. If freezing, store in a freezer-safe container for up to 2 months. Thaw in the refrigerator overnight before reheating, and again, loosen the sauce with stock or milk.
Top Tip
When frying the chorizo, allow it to brown and release its oils. These oils are full of flavor and will blend into the sauce, infusing it with a smoky depth.
FAQ
Pea pasta is a nutritious option, rich in protein, fiber, and vitamins like B6 and K. It's lower in carbohydrates than traditional pasta and gluten-free, making it ideal for those with dietary restrictions or seeking a balanced, plant-based meal.
Pea pasta has a mildly earthy and subtly sweet flavor, similar to green peas. The taste is not overpowering, making it a versatile option that pairs well with a variety of sauces and seasonings, just like traditional pasta.
Yes, pea pasta can have anti-inflammatory properties. Peas are rich in antioxidants and anti-inflammatory compounds like flavonoids and polyphenols. These nutrients help reduce inflammation in the body. Additionally, the high fiber content in pea pasta supports gut health, which plays a role in managing inflammation.
Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with this creamy pea pasta with chorizo:
Recipe
Creamy Pasta With Peas and Chorizo Recipe
Equipment
- Large skillet
- Large pasta pot
Ingredients
- 1 cup peas 160g
- 1 lemon
- 350 g fusilli
- ½ cup cream cheese
- 1 teaspoon chili flakes
- 1 onion chopped
- 50 g parmesan grated
- 250 ml chicken stock
- 150 chorizo diced
- 2 garlic cloves minced
- Salt and pepper
- 1 teaspoon oil
Instructions
- Heat a large pan over medium-high heat and add a little oil. Add the chopped onion and sauté for 2-3 minutes until it softens. Next, add the diced chorizo and cook for an additional 2 minutes until it begins to release its flavorful oils. Add the minced garlic to the pan and fry for about a minute, stirring frequently to avoid burning. At this point begin to cook your fusilli or preferred pasta according to the package instructions in boiling, salted water.1 onion, 150 chorizo, 2 garlic cloves, 1 teaspoon oil
- Once fragrant, stir in the cream cheese and let it melt into the chorizo mixture. The cream cheese will start to combine with the chorizo oils, creating a rich, creamy base for your pasta with peas. Slowly pour in the chicken stock while stirring continuously. This helps loosen the sauce, making it silky and smooth. If you’re using frozen peas, add them at this stage and let them simmer for 3-4 minutes until cooked through. If you’re using fresh peas, they only need about 2 minutes.1 cup peas, ½ cup cream cheese, 250 ml chicken stock, Salt and pepper
- Zest the lemon and add it into the pan, then add the juice of half a lemon. This adds a bright, fresh note that lifts the richness of the sauce. Season with salt, pepper, and chili flakes to taste. Stir in the parmesan until melted in the sauce.1 lemon, 50 g parmesan, 1 teaspoon chili flakes
- Add the cooked pasta to the pan with the sauce. Toss everything together, adding a splash of the reserved pasta water if the sauce seems too thick. The starchy pasta water will help bind the sauce to the pasta for an even creamier finish.350 g fusilli
