Recipe: Tasty Peas, mushrooms and pasta
Peas, mushrooms and pasta. This simple vegetarian pasta combines the flavors of spring—mushrooms, peas and asparagus—in a luscious creamy sauce. Add the pasta to the skillet along with the asparagus, peas and grated cheese and toss well. Add the reserved pasta water and simmer, tossing, until the pasta is.
Return the mushroom pan to medium-high heat. Pour in the broth and scrape the bottom of the pan with a wooden spoon to stir any browned bits Stir in the peas and maintain a gentle simmer. When the pasta is just tender (consult the package for approximate timing), drain it and put it back in its pot. You can cook Peas, mushrooms and pasta using 11 ingredients and 3 steps. Here is how you achieve it.
Ingredients of Peas, mushrooms and pasta
- Prepare 2 Tbsp of olive oil.
- You need 1 tsp of crushed red pepper flakes.
- It's 1 of small onion, diced.
- Prepare 6 of garlic cloves, sliced.
- Prepare 8 oz of package mushrooms, sliced.
- You need to taste of Salt and pepper.
- It's 1 (16 oz) of bag frozen peas.
- It's 1 lb. of Whole grain pasta.
- It's 2 cups of pasta water.
- You need 1 Tbsp of butter.
- Prepare 2-3 Tbsp of Locatelli Romano cheese.
Crumble half of prosciutto into pot. I used Portabello and chantarelle mushrooms and this pasta came out super delicious! One of the best we ever had! Delicate peas and hearty shiitake mushrooms provide plenty of contrast in taste and texture.
Peas, mushrooms and pasta instructions
- Cook pasta according to box.
- In a saute pan add olive oil, crushed red pepper flakes and onions, saute a couple minutes and add 1/2 of the garlic, cook for 5 minutes on medium low heat. Add mushrooms and salt and pepper to taste, saute til mushrooms are cooked. Add peas and cook 5 more minutes, stirring occasionally..
- When pasta is done add 2 cups of the pasta water to the saute pan stir to incorporate the water. Add garlic, butter then pasta and cheese, stir and Enjoy.
Place one pot of water on the stove to boil for the pasta and another small pot to boil for the peas. In the meantime, add the final chopped shallot back to your skillet (there should be enough oil left in it for. Peas combine deliciously with wild mushrooms, such as chanterelles, but they are hard to come by this early in the season. You can still get the depth of flavor from more available creminis. Reviews for: Photos of Pasta with Creamy Mushroom-Pea Sauce.