This creamy onion parmesan and pea spaghetti is the perfect meal to kickoff Spring. The English peas taste so fresh and have a slight snap when you bite into them. Paired with the creamy onion parmesan sauce and this pasta recipe is hard to resist.

Creamy Onion Parmesan and Pea Spaghetti

I added some fresh lemon zest as a garnish. It really helps elevate and brighten the entire dish. The lemon zest also tastes great with the fresh chopped Italian parsley and freshly grated parmesan cheese.

Creamy Onion Parmesan and Pea Spaghetti

I would suggest pouring a refreshing glass of sauvignon blanc or something with some acidity to it. This will compliment the creamy sauce and make for the perfect Spring meal. What’s great about this creamy onion parmesan and pea spaghetti is that the entire dish only takes 30 minutes to make. Your family will be thrilled when they get to enjoy this creamy yet surprisingly light dish.

So, give this delicious pantry pasta a try! You will be so glad you did. Looking for more delicious pantry pasta recipes? Try my chicken romano with fettuccine pasta or my plant based spicy tahini noodles with crispy tofu.

Creamy Onion Parmesan and Pea Spaghetti
Creamy Onion Parmesan and Pea Spaghetti

Creamy Onion Parmesan and Pea Spaghetti

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  • 8 ounces spaghetti
  • 4 tablespoons salted butter
  • 1 cup white onion , diced small
  • 2 cloves garlic , minced
  • 2 tablespoons AP flour , all purpose
  • ¾ cup bone broth or chicken broth
  • 1 cup 2% milk
  • ½ cup grated parmesan cheese , extra as garnish
  • 2 tablespoons grated Romano cheese
  • 1 cup English peas
  • ½ teaspoon salt
  • Pinch black pepper
  • Zest from ½ lemon
  • 2 tablespoons chopped Italian parsley


  • pasta pot
  • 3.5 quart saucepan


  • Boil a pot of water and cook the spaghetti according to the package. I like to cook my pasta al dente.
  • Drain the water using a colander and set the pasta aside.

Prepare the sauce:

  • In a 3.5-quart saucepan add the butter and simmer over medium heat.
  • Once the butter is fully melted and almost begins to brown add the diced onion and minced garlic.
  • Once the onion and garlic are translucent but not brown add the flour. Stir until the flour is well incorporated.
  • Next, you will deglaze the pan using the bone or chicken broth. Stir well.
  • Slowly begin to add the milk. Once the sauce is creamy and the milk is completely incorporated, add the grated parmesan and Romano cheeses.
  • Stir until creamy and smooth.
  • Season with salt and pepper.

Assemble the dish:

  • Next, you’ll add the cooked pasta and English peas.
  • Toss everything together until the pasta is well coated and the peas are warm.
  • Garnish with lemon zest, fresh chopped Italian parsley and some extra grated parmesan.
  • Serve hot and enjoy!