HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconQuick Creamy Penne
Quick Creamy Penne

Quick Creamy Penne

with PIne Nuts and Peas

Read more

The simplest way to create a meal that’s fast and easy but still tasty is by focusing on a few thoughtfully paired powerhouse ingredients. In this case, that’s mint for fresh herbiness, peas for a touch of sweet green, and pine nuts for a hint of buttery flavor and crunch. When tossed into this quick, creamy pasta, they create contrasts and combos that feel new with each bite.

Allergens:Tree NutsWheatMilk

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time25 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

¼ ounce


2 clove


1 ounce

Pine Nuts

(ContainsTree Nuts)

6 ounce

Penne Pasta


4 ounce


4 tablespoon

Sour Cream


1 unit

Veggie Stock Concentrate

¼ cup

Parmesan Cheese


Not included in your delivery

1 teaspoon

Olive Oil

Kosher Salt


Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2552 kJ
Calories610 kcal
Fat23 g
Saturated Fat7 g
Carbohydrate82 g
Sugar8 g
Dietary Fiber7 g
Protein23 g
Cholesterol35 mg
Sodium400 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensilsarrow down iconarrow down icon
Large Pot
Large Pan
Instructionsarrow up iconarrow up icon
download icondownload icon

Wash and dry all produce. Bring a large pot of salted water to a boil. Pick mint leaves from stems; discard stems. Roughly chop leaves. Mince or grate garlic.


Heat a large, empty pan over medium-low heat. Add pine nuts and toast, tossing frequently, until lightly browned and fragrant, 2-3 minutes. Remove from pan and set aside.


Once water is boiling, add penne to pot. Cook, stirring occasionally, until just shy of al dente, about 7 minutes. Add peas to pot and continue cooking until peas are tender and penne is al dente, 2-3 minutes more. Carefully scoop out and reserve ½ cup pasta cooking water, then drain.


Heat a drizzle of olive oil in pan used for pine nuts over medium heat. Add garlic and cook until fragrant, about 30 seconds.


Stir penne, peas, sour cream, stock concentrate, half the Parmesan, and ¼ cup pasta cooking water into pan. Gently toss over medium heat until a thick, creamy sauce forms, 3-4 minutes. (TIP: Add another splash or two of pasta cooking water if sauce seems dry.) Season with salt and pepper.


Divide penne mixture between plates. Sprinkle with mint (to taste), pine nuts, and remaining Parmesan.