Pasta with Mushrooms and Peas ~
This rich and creamy one-pot pasta dinner is easy to make and loaded with savory flavors! Serve with crispy garlic bread and dinner is done.
Mushroom Pasta Recipe
I like this recipe because peas and mushrooms are made for each other. Something about the earthiness of the mushrooms with the bright flavor of the peas just works. Add in a savory cream sauce and pour it over pasta and you’ve got an easy, comfort food dinner on the table in about 30 minutes.
Ingredients for Pasta with Mushrooms and Peas
- 16 ounces penne pasta
- 2 tablespoons + 1 teaspoon olive oil, divided
- 1/4 cup yellow onion, chopped
- 2 cups cremini mushrooms, de-stemmed and thinly sliced
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 cup peas, frozen
- 1/4 cup sun-dried tomatoes in oil, drained and chopped
- 2 teaspoons garlic, minced
- 10 ounces vegan heavy cream, or coconut milk
- 1/2 cup mushroom broth
- 1/2 cup dairy-free Parmesan cheese, shredded, plus additional for garnish
- 2 tablespoons parsley, chopped
How to Make Pasta with Mushrooms and Peas
STEP ONE: Cook pasta according to package directions. Drain in a colander then drizzle with 1 teaspoon olive oil and toss to coat. Set aside.
STEP TWO: Into the now-empty pot used for cooking the pasta, set the heat to medium-high, and add the remaining 2 tablespoons of olive oil. When the oil is hot, add the onions and cook for 1 minute. Stir in the mushrooms, salt, and pepper, and cook for 2 minutes, until lightly browned. Add the peas and sun-dried tomatoes, stirring frequently for 1 minute then add the garlic, cooking for an additional 30 seconds.
STEP THREE: Stir in heavy cream, mushroom broth, Parmesan cheese, and Italian seasoning. Continue cooking, stirring frequently, until the sauce has thickened slightly.
STEP FOUR: Add the cooked pasta and toss to coat. Adjust seasoning to taste, sprinkle with parsley and additional Parmesan cheese, and serve hot.
More Easy Mushroom Recipes You’ll Love!
- Mozzarella Stuffed Mushrooms
- Vegan Sausage and Mushroom Pasta Bake
- Vegan Salisbury Steak with Mushroom Gravy
- King Oyster Mushroom Cioppino
- Asian Mushroom Rice
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Pasta with Mushrooms and Peas
Ingredients
- 16 ounces penne pasta
- 2 tablespoons + 1 teaspoon olive oil divided
- 1/4 cup yellow onion chopped
- 2 cups cremini mushrooms de-stemmed and thinly sliced
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 cup peas frozen
- 1/4 cup sun-dried tomatoes in oil drained and chopped
- 2 teaspoons garlic minced
- 10 ounces vegan heavy cream or coconut milk
- 1/2 cup mushroom broth
- 1/2 cup dairy-free Parmesan cheese shredded, plus additional for garnish
- 2 tablespoons parsley chopped
Instructions
- Cook pasta according to package directions. Drain in a colander then drizzle with 1 teaspoon olive oil and toss to coat. Set aside.
- Into the now-empty pot used for cooking the pasta, set the heat to medium-high, and add the remaining 2 tablespoons of olive oil. When the oil is hot, add the onions and cook for 1 minute. Stir in the mushrooms, salt, and pepper, and cook for 2 minutes, until lightly browned. Add the peas and sun-dried tomatoes, stirring frequently for 1 minute then add the garlic, cooking for an additional 30 seconds.
- Stir in heavy cream, mushroom broth, Parmesan cheese, and Italian seasoning. Continue cooking, stirring frequently, until the sauce has thickened slightly.
- Add the cooked pasta and toss to coat. Adjust seasoning to taste, sprinkle with parsley and additional Parmesan cheese, and serve hot.
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