Peas and Mushrooms Pasta. Elbow macaroni cooked with sauteed mushrooms, peas, onions, and garlic.
As you may already know from some of my posts, I enjoy pasta. I could eat it every day, and sometimes I will! That being said, I add all sorts of ingredients to a pasta base. In this recipe, I am going with a healthier option with peas and mushrooms pasta.
I am keeping this recipe vegan by not adding any cheese. However, this recipe is screaming for just a little sprinkle of grated Romano cheese when serving.
For additional richness and flavor, you could use butter instead of olive oil and/or vegetable broth instead of pasta water.
This peas and mushrooms pasta recipe is a throwback to my childhood. Knowing my love for pasta, my mom would sneak healthy vegetables into dishes by chopping them up and adding lots of flavor.
This is especially useful with mushrooms. They are extremely healthy, but who wants to bite into a big piece of mushrooms? Not this blogger! But I do enjoy them when they are sliced, chopped, or diced.
NOTE
Before beginning the recipe remember to read the “Invent Your Recipe” section below for additional suggestions, recipe combinations, or ingredient alternatives.
How To Make Peas and Mushrooms Pasta:
Preparing the Macaroni:
- Prepare the pasta according to the package instructions for al dente. Halfway through cooking, reserve 6 ounces of pasta water.
Preparing the Vegetables
- While the macaroni is cooking, add the extra virgin olive oil to a large skillet or pot and bring to high heat. Next, add the garlic and onion and sauté for 3 minutes, mixing occasionally.
- Next, add the peas and sauté for 5 minutes, mixing occasionally. Next, add the mushrooms, salt, and ground black pepper and sauté for 5 minutes, mixing occasionally.
- Finally, add the pasta water and cooked pasta and cook for 2 minutes, mixing occasionally.
How To Serve Peas and Mushrooms Pasta:
- Place the peas and mushrooms pasta in a large serving bowl and sprinkle with grated cheese (optional).
Invent Your Recipe:
For this peas and mushrooms pasta, I am using elbow macaroni for the pasta. I really enjoy the texture and bite of this pasta. However, use which ever pasta you like or have on hand. Penne, rigatoni, rotini, gemelli, and ziti would all work well.
Pasta is versatile, so I recommend adding whichever vegetables you like to this dish. I would try green beans, spinach, chard, asparagus, eggplant, carrots, or Brussels sprouts. You could even add a can of cannellini, navy, or great northern beans. That would make this healthy dish even more filling.
As written, peas and mushrooms pasta is vegetarian. However, I have made this recipe other times with grilled chicken, ground beef, or sautéed shrimp.
For more ideas like this peas and mushrooms pasta, check out our pasta recipes.
The Recipe
Peas and Mushrooms Pasta
Ingredients
- ½ pound elbow pasta macaroni
- ¼ cup extra virgin olive oil
- 4 garlic cloves sliced
- ½ onion diced
- 1 bag of frozen peas 10-12 ounces
- 8 ounces fresh mushrooms diced
- 1 teaspoon salt
- ¼ teaspoon ground black pepper
- 6 ounces pasta water
- grated Romano cheese to serve optional
Instructions
Preparing the Macaroni:
- Prepare the pasta according to the package instructions for al dente. Halfway through cooking, reserve 6 ounces of pasta water.
Preparing the Vegetables
- While the macaroni is cooking, add the extra virgin olive oil to a large skillet or pot and bring to high heat. Next, add the garlic and onion and sauté for 3 minutes, mixing occasionally.
- Next, add the peas and sauté for 5 minutes, mixing occasionally. Next, add the mushrooms, salt, and ground black pepper and sauté for 5 minutes, mixing occasionally.
- Finally, add the pasta water and cooked pasta and cook for 2 minutes, mixing occasionally.
To Serve:
- Place the peas and mushrooms pasta in a large serving bowl and sprinkle with grated cheese (optional).
Invent Your Recipe
Nutrition
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