Description
A creamy, comforting pasta dish with sautéed mushrooms, sweet peas, and a rich Parmesan cream sauce. Quick to prepare and vegetarian-friendly.
Ingredients
- 400 g penne pasta
- 200 g fresh mushrooms, sliced
- 150 g green peas (fresh or frozen)
- 250 ml cooking cream
- 50 g grated Parmesan cheese
- 1 clove garlic, finely minced (about 5 g)
- 1 tbsp (15 g) unsalted butter
- 1 tsp salt, or to taste
- 1/2 tsp black pepper
- About 120 ml pasta cooking water (as needed)
Instructions
- Bring a large pot of salted water to a boil. Cook penne until al dente. Reserve 120 ml of the pasta water, then drain and set aside.
- In a wide pan over medium heat, melt the butter.
- Add sliced mushrooms and sauté for 5–7 minutes until they release moisture and begin to brown.
- Add minced garlic and cook for 30 seconds until fragrant.
- Stir in green peas and cook for another 2 minutes.
- Pour in cooking cream, season with salt and pepper, and simmer for 3–4 minutes until slightly thickened.
- Add cooked pasta and toss to coat. Add reserved pasta water if sauce is too thick.
- Remove from heat and stir in grated Parmesan cheese.
- Serve warm with optional herbs or side salad.
Notes
- Use any short pasta like fusilli or rigatoni as an alternative to penne.
- Frozen peas can be used directly without thawing.
- Light cream or milk-cream mix can make the dish lighter.
- Add fresh parsley or dried Italian herbs for extra flavor.
- To reheat, add a splash of milk or cream and stir gently.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Pasta
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 4g
- Sodium: 420mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 4g
- Protein: 15g
- Cholesterol: 55mg
