Peas and Mushrooms Pasta
Peas and Mushrooms Pasta. Elbow macaroni cooked with sauteed mushrooms, peas, onions, and garlic.
Servings: 2 servings
Calories: 500kcal
Cost: $$
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).
Notes
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.
Nutrition
Calories: 500kcal