Pasta with peas and mushrooms is an easy first course perfect for every occasion, even the most special ones. The pasta with mushrooms and peas is creamy thanks to the cream, which makes it even tastier. You can also use lactose-free cream if you have intolerance issues. To prepare the pasta with cream, mushrooms, and peas, you can use short pasta like I did or tagliatelle. This was a popular first course in the 80s, and the same sauce was also used for tortellini. Now let’s see how to make pasta with peas and mushrooms, and if you try it, let me know. Barbara

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Difficulty: Very easy
Cost: Economical
Preparation time: 15 Minutes
Portions: 4
Cooking methods: Stovetop
Cuisine: Italian
Seasonality: All seasons

Ingredients to prepare pasta with peas and mushrooms

11.3 oz pasta
10.6 oz champignon mushrooms
1 clove garlic
to taste parsley
to taste salt
to taste extra virgin olive oil
3.5 oz frozen peas
3.5 oz cooking cream

Tools

Parsley chopper

How to prepare pasta with peas and mushrooms

Let’s start preparing the Pasta with peas and mushrooms. Clean the mushrooms, remove any soil, and quickly rinse them under running water. Then slice them or cut into small pieces,
Pour extra virgin olive oil into a large pan and add the clove of garlic skewered on a toothpick so you can easily find it when it’s time to remove it. Let it flavor for a few minutes and add the frozen peas,
and the previously cut mushrooms. Put on the stove and cook for 15 minutes, stirring occasionally. Meanwhile, bring a pot with water to a boil for cooking the pasta. When it boils, salt it and add the pasta, cooking it until al dente.
Once cooked, remove the garlic from the pan with the mushrooms and peas,
add a pinch of salt and chopped parsley.
When the pasta is ready, add it to the pan with the sauce,
add the cooking cream,
mix well and add some pasta cooking water to emulsify well. Bring the pasta to full cooking, add a sprinkle of chopped parsley, and
serve the Pasta with peas and mushrooms hot, and if you like, add a sprinkle of grated cheese.