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When it comes to comfort food, few dishes are as gratifying as a creamy pasta. Creamy Mushroom and Pea Pasta stands out with its rich texture, delightful flavors, and an appealing visual array of fresh greens and earthy mushrooms. This dish is not only a feast for the palate but also a perfect solution for busy weeknights or leisurely weekends, offering both simplicity and satisfaction.

Creamy Mushroom and Pea Pasta

Indulge in the comfort of Creamy Mushroom and Pea Pasta, a simple yet satisfying dish perfect for busy nights or leisurely weekends. This recipe combines the creaminess of a rich sauce with the earthy flavors of mushrooms and sweet peas, creating a delightful balance in every bite. Nutrient-rich and versatile, you can easily adapt it to fit various dietary needs. Elevate your mealtime with this delicious pasta that offers warmth and nostalgia, making it a true family favorite.
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Ingredients
  

12 oz (340g) pasta (fettuccine or penne works well)

2 cups fresh mushrooms, sliced (button or cremini)

1 cup frozen peas

2 tablespoons olive oil

3 cloves garlic, minced

1 small yellow onion, finely chopped

1 cup heavy cream (or coconut milk for a lighter option)

1 cup vegetable broth

1/2 cup grated Parmesan cheese (plus extra for serving)

1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme)

Salt and black pepper to taste

1 tablespoon lemon juice

Fresh parsley, chopped (for garnish)

Instructions
 

Cook the Pasta: In a large pot of salted boiling water, cook the pasta according to package directions until al dente. Reserve 1 cup of the pasta water, then drain and set aside.

    Sauté Aromatics: In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté for about 3-4 minutes until translucent. Stir in the minced garlic and cook for an additional 1 minute until fragrant.

      Add Mushrooms: Increase the heat to medium-high and add the sliced mushrooms to the skillet. Sauté for about 5-7 minutes until they are golden brown and have released their moisture.

        Combine Ingredients: Add the frozen peas and cook for 2 minutes. Pour in the vegetable broth and bring it to a gentle simmer.

          Make the Sauce: Reduce the heat to medium-low. Stir in the heavy cream, thyme, and grated Parmesan cheese. Let the mixture simmer for 3-5 minutes, stirring until the cheese is melted and the sauce is creamy.

            Season: Add salt, black pepper, and lemon juice to taste. If the sauce is too thick, add reserved pasta water a little at a time until desired consistency is reached.

              Toss Pasta: Add the cooked pasta to the skillet and toss gently to coat the noodles in the creamy sauce.

                Serve: Divide the creamy mushroom and pea pasta among plates. Garnish with fresh parsley and extra Parmesan cheese before serving.

                  Prep Time: 10 minutes | Total Time: 30 minutes | Servings: 4