The pasta with champignon mushrooms and peas is an irresistible recipe, yet easy to prepare.
The combination of flavors and textures will make your mouth water from the first bite. The champignon mushrooms, with their earthy flavor and soft texture, pair perfectly with the sweet peas, creating a unique balance of flavors.
This pasta is easy and quick to prepare, perfect for a family dinner or a night with friends. You can choose the type of pasta you prefer, but penne or farfalle are particularly suited to hold the sauce.
Let’s discover how to prepare this delicious recipe.
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- Difficulty: Easy
- Cost: Cheap
- Preparation time: 5 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients for Pasta with Champignon Mushrooms and Peas
- 11 oz penne rigate
- 2.25 cups champignon mushrooms (frozen)
- 8 oz peas, canned, drained
- 1 shallot
- 1 bunch parsley
- 3 pinches salt
- 3 tbsps extra virgin olive oil
Preparation of Pasta with Champignon Mushrooms and Peas
In a pan, sauté the shallot, cut into wedges, with 3 tablespoons of extra virgin olive oil.
Then, add the mushrooms and two pinches of salt, cooking on medium heat for five minutes.
Next, add the peas and season with another pinch of salt and some fresh, chopped parsley.
After a couple of minutes, add a little warm water and continue cooking for another five minutes.
Meanwhile, cook the pasta al dente and drain it directly into the pan with the sauce, adding a ladle of cooking water.
Let it season over high heat until a nice creamy sauce forms.
Serve the pasta with a drizzle of olive oil and a generous handful of parsley.
Tips for Pasta with Champignon Mushrooms and Peas
You can also use fresh champignon mushrooms. In this case, start by cleaning the mushrooms well with a damp cloth to remove the soil. Then, slice the mushrooms and proceed as per the recipe.
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FAQ (Questions and Answers)
Can I use fresh mushrooms?
Yes, you should first clean them with a damp cloth to remove any soil.
Can I use fresh peas?
Yes, when in season, you can use fresh peas. In this case, blanch them for about ten minutes before adding them to the mushrooms.
Can I use long pasta?
Yes, preferably a rough type as it holds the sauce better.
Can I add Parmesan cheese?
Yes, if you like.
