Macaroni and Peas


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My family loves this recipe. It is hearty and delicious. Add sauteed chicken for a full meal and serve with my Keep Away the Vampires Cheesy Garlic Bread. Use multigrain pasta for more nutrition.

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lincroft, nj


  • 1 lb. short macaroni
  • 1 can veggie broth or homemade
  • 1 lg. can tender sweet peas (with liquid)
  • 6 fresh baby carrots, shredded (optional)
  • 1 sm. onion or shallot, diced
  • 2 Tbs. oil
  • grated cheese to taste
  • 1 sm. can sliced mushrooms (optional)
  • black pepper to taste

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Sauté onion in oil in a deep pot. Add carrots and broth. Simmer about 10-15 minutes. Add peas with their juice and cook another 10-15 minutes (while pasta is cooking). Add a pinch of pepper. Taste and adjust as needed. If you can, emulsify the mixture so the broth is smooth. Return to heat for about 2 minutes and add mushrooms. After draining pasta, return to large pot. Pour pea broth over cooked, drained pasta. Heat about 2 minutes, mix well to coat and serve. Sprinkle with cheese.

If you wanted to make this a red sauce, substitute half of the broth with tomato sauce.

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