Pasta with mushroom and pea ragù, a rich and creamy first course, perfect for Sunday lunch: a simple recipe with mixed minced meat, fresh mushrooms and peas.
This pasta with mushroom and pea ragù is the ideal recipe to bring a complete, tasty dish to the table that everyone will agree on. The base is a white ragù, where mixed beef and pork mince is browned and deglazed with white wine, then cooked together with fresh button mushrooms and peas.
The result is a rich but balanced sauce, where each ingredient keeps its character without overpowering the others. Carrots and golden onion create a delicate base, while the mushrooms add personality and the peas a slightly sweet note that completes the dish.
What really makes the difference is the final creaming: the spreadable fresh cheese and grated Parmesan make the ragù creamy and enveloping, perfect for clinging to the pasta and creating a velvety texture.
An ideal recipe when you want a substantial first course that is easy to prepare, perfect for a family lunch or to offer something different from the usual ragù.
At the bottom of the recipe, in the FAQ section, I answered some questions about this preparation. If you have other doubts or curiosities, write a comment or use the contact form at the end of the page.
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