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.

Ingredients of Peas, mushrooms and pasta

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

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. This mushroom pasta was inspired by our recent trip to Parma, Italy.

Peas, mushrooms and pasta instructions

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.

Mushrooms were in season in the area, and every restaurant we went to Mushroom Pasta Recipe Ingredients. This recipe, obviously, starts with the mushrooms. 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. Add the pasta, peas and chicken stock.