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.
This recipe, obviously, starts with the mushrooms. I used sliced cremini mushrooms, but by all means, mix in. I mean, it's just pasta with peas and mushrooms. You can have Peas, mushrooms and pasta using 11 ingredients and 3 steps. Here is how you cook it.
Ingredients of Peas, mushrooms and pasta
- Prepare 2 Tbsp of olive oil.
- Prepare 1 tsp of crushed red pepper flakes.
- You need 1 of small onion, diced.
- You need 6 of garlic cloves, sliced.
- It’s 8 oz of package mushrooms, sliced.
- It’s 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.
- It’s 1 Tbsp of butter.
- It’s 2-3 Tbsp of Locatelli Romano cheese.
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. Delicate peas and hearty shiitake mushrooms provide plenty of contrast in taste and texture. 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, mushrooms and pasta step by step
- 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.
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. 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.