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Home » Popular » Pasta Night » Pasta with Mushrooms and Peas

Pasta with Mushrooms and Peas

September 24, 2022Leave a Comment

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Pasta with Mushrooms and Peas ~ This rich and creamy one-pot pasta dinner is easy to make and loaded with savory flavors!  via @thiswifecooks

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.

Pasta with Mushrooms and Peas ~ This rich and creamy one-pot pasta dinner is easy to make and loaded with savory flavors!

Table of Contents

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  • Mushroom Pasta Recipe
  • Ingredients for Pasta with Mushrooms and Peas
  • How to Make Pasta with Mushrooms and Peas
  • More Easy Mushroom Recipes You’ll Love!
  • Follow This Wife Cooks on Instagram | Facebook | Pinterest
  • Pasta with Mushrooms and Peas
    • Ingredients
    • Instructions
    • Nutrition

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
Pasta with Mushrooms and Peas ~ This rich and creamy one-pot pasta dinner is easy to make and loaded with savory flavors!

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

Follow This Wife Cooks on Instagram | Facebook | Pinterest

Pasta with Mushrooms and Peas ~ This rich and creamy one-pot pasta dinner is easy to make and loaded with savory flavors!
Pasta with Mushrooms and Peas ~ This rich and creamy one-pot pasta dinner is easy to make and loaded with savory flavors!

Pasta with Mushrooms and Peas

This rich and creamy one-pot pasta dinner is easy to make and loaded with savory flavors!
5 from 1 vote
Print Pin Rate
Course: Dinner, Lunch, Main Course
Cuisine: Italian
Keyword: dairy free, pasta, vegan, vegetarian
Prep Time: 10 minutes minutes
Cook Time: 20 minutes minutes
Total Time: 30 minutes minutes
Servings: 4
Calories: 834kcal
Author: Holly Gray
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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.

Nutrition

Calories: 834kcal | Carbohydrates: 97g | Protein: 25g | Fat: 39g | Saturated Fat: 20g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Cholesterol: 89mg | Sodium: 541mg | Potassium: 723mg | Fiber: 7g | Sugar: 8g | Vitamin A: 1675IU | Vitamin C: 26mg | Calcium: 246mg | Iron: 3mg
Tried this recipe?Mention @thiswifecooks or tag #thiswifecooks!
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Filed Under: Comfort Food, Lunch & Dinner, Pasta Night, Vegan, Vegetarian Tagged With: comfort food, dairy-free, mushrooms, pasta, peas, vegan, vegetarian

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