Little pasta with peas and cheese

Name: Little pasta with peas and cheese
Total time: 20 min
Yield: 2 servings
Ingredients: 6 oz dry small pasta; ½ cup frozen peas; ¾ cup milk; ¾ cup grated, vegetarian rennet cheddar; 1 tbsp butter; 1 tbsp all-purpose flour; ⅛ tsp salt

Small pasta shapes in a mild, creamy cheese sauce.

20 minutes estimated for the original recipe · 2 servings

Dinnervegetarian

These are familiar home meals, not a medical diet. Before cooking for someone facing illness, check their allergies and follow their care team’s advice about food, texture and dietary restrictions.

People to serve

Quantities adjust for 1–8 people. For larger portions, use a larger pan or cook in batches; allow extra time. For partial cans, measure that fraction of the contents. Season to taste.

What you’ll need

“In pantry” checks names, not available quantities. Edit your pantry.

small pasta6 oz dry
frozen peas½ cup
milk¾ cup
cheddar¾ cup grated, vegetarian rennet
butter1 tbsp
all-purpose flour1 tbsp
salt⅛ tsp

Water is not counted as a pantry ingredient. Dietary labels refer to the specified ingredients; check packaged products for allergens and suitability.

Let’s cook

Cook pasta according to its package, adding peas during the final 2 minutes. Drain.
Meanwhile, melt butter in a saucepan over medium-low heat. Stir in flour and cook for 1 minute.
Gradually whisk in milk. Cook, stirring, for 3–5 minutes until lightly thickened. Turn off the heat and stir in cheddar and salt.
Fold in the pasta and peas. Loosen with a splash of water if needed and serve warm.

An original recipe, kitchen-tested. Times are estimates and depend on your equipment and preparation pace.

FoodSafety.gov cooking temperature guide

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