This is a beautifully rich creamy sauce perfect to serve over your favourite pasta, especially divine stirred through fresh gnocchi. The tomatoes and fresh herbs are a perfect match complimented by the sharp Parmesan.

***Tip*** Cream can be substituted for evaporated milk.

Cooking Method: Frypan or camp oven

Cooking Time: 20 minutes


1 cup frozen peas

600ml cream

1 onion finely diced

1 clove garlic, minced

1 can diced tomatoes

1 tablespoon flour

1 bunch fresh basil leaves, chopped

chopped fresh parsley


  1. Saute garlic and onion in olive oil until translucent
  2. Stir in flour then add basil, tomatoes and cream
  3. Simmer gently for 10 minutes stirring regularly until mixture is bubbly and thickened
  4. Add peas and simmer another few minutes until peas are cooked
  5. Stir through cheese and parsley
  6. Season with salt and pepper