Recipe: Perfect 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.

When the pasta is just tender (consult the package for approximate timing), drain it and put it back in its pot. I mean, it's just pasta with peas and mushrooms. But it uses a searing technique to bring out flavor in the mushrooms and pairs that with a gentle warming-through in garlicky butter to keep the peas light and sweet, a complementary range of flavors and depths. You can have Peas, mushrooms and pasta using 11 ingredients and 3 steps. Here is how you achieve it.

Ingredients of Peas, mushrooms and pasta

1. You need 2 Tbsp of olive oil.
2. It's 1 tsp of crushed red pepper flakes.
3. You need 1 of small onion, diced.
4. Prepare 6 of garlic cloves, sliced.
5. Prepare 8 oz of package mushrooms, sliced.
6. Prepare to taste of Salt and pepper.
7. Prepare 1 (16 oz) of bag frozen peas.
8. Prepare 1 lb. of Whole grain pasta.
9. It's 2 cups of pasta water.
10. Prepare 1 Tbsp of butter.
11. It's 2-3 Tbsp of Locatelli Romano cheese.

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. Learn how to make a delicious spring pasta recipe with mushrooms, asparagus, peas and prosciutto. A great recipe for a weeknight meal!

Peas, mushrooms and pasta step by step

1. Cook pasta according to box.
2. 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..
3. 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.

Remove mushrooms from pan and set aside. When it sizzles, add peas and scallions and a little salt and Remove with a spider or slotted spoon and transfer to a warm platter. Reheat peas and mushrooms and pour over the pasta. Crumble half of prosciutto into pot. I used Portabello and chantarelle mushrooms and this pasta came out super delicious!