Name: Creamy mushroom & pea pasta
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4 servings
Ingredients: 12 oz dry fettuccine; 2 tbsp olive oil; 12 oz cremini mushrooms, cleaned and sliced; 3 cloves garlic, minced; ½ cup low-sodium vegetable broth; ½ cup heavy cream; 1 cup frozen peas; ½ tsp fine salt; ¼ tsp ground black pepper; ½ cup finely grated Parmesan

Creamy mushroom & pea pasta

Browned mushrooms, sweet peas and a light coating of cream and Parmesan turn a box of pasta into a comforting dinner. Save a little cooking water to bring the sauce together.

Let’s get cooking

One step at a time.

0 of 4 steps complete

01Get the pasta goingBring a large pot of water to a boil. Cook fettuccine for the package time, until just tender. Scoop out 1 cup (240 mL) cooking water before draining.
02Give the mushrooms roomMeanwhile, heat oil in the skillet over medium-high heat. Spread the mushrooms out and cook for 7–9 minutes, stirring occasionally, until their released liquid evaporates and the edges brown. Use two batches if the skillet is crowded.
03Build the sauceLower the heat to medium-low. Stir in garlic for 30 seconds, then add broth, cream, peas, salt and pepper. Simmer gently for about 5 minutes, or until the peas are cooked through, following any longer cooking time on their package.
04Toss, then finish off the heatAdd drained pasta and ¼ cup (60 mL) reserved water to the skillet. Toss over low heat until coated. Take off the heat and fold in Parmesan. Add more pasta water a tablespoon (15 mL) at a time if the sauce is too thick; serve promptly.

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Creamy mushroom & pea pasta

A little prep first.

One step at a time.

A few useful notes

Researched, with credit.