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Creamy Mushroom and Pea Pasta is a delightful dish that perfectly encapsulates the essence of comfort food. With its rich, velvety sauce enveloping tender pasta, this dish offers a satisfying experience that warms both the body and soul. Whether you’re coming home after a long day or entertaining guests, this pasta dish stands out for its ease of preparation and the comforting flavors that appeal to a wide range of palates.

Creamy Mushroom and Pea Pasta

Discover the ultimate comfort food with this Creamy Mushroom and Pea Pasta recipe! With a rich and velvety sauce, tender pasta, and a delightful blend of earthy mushrooms and sweet peas, this dish is perfect for both busy weeknights and special gatherings. It's easy to make, packed with nutrients, and customizable for various dietary preferences. Enjoy the warmth and satisfaction of homemade pasta that will impress family and friends alike. Cook it today for an indulgent meal!
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Ingredients
  

12 oz (340g) pasta (fettuccine or penne recommended)

2 cups fresh mushrooms, sliced (button or cremini varieties)

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 alternative)

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 freshly ground black pepper to taste

1 tablespoon fresh lemon juice

Fresh parsley, chopped (for garnish)

Instructions
 

Cook the Pasta: In a large pot, bring salted water to a boil. Add the pasta and cook according to the package directions until al dente. Once cooked, reserve 1 cup of pasta water, then drain the pasta and set it aside.

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

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

        Combine Ingredients: Introduce the frozen peas to the skillet and cook for 2 minutes, stirring briefly to combine. Pour in the vegetable broth and allow the mixture to come to a gentle simmer.

          Make the Sauce: Reduce the heat to medium-low. Stir in the heavy cream (or coconut milk), fresh thyme, and grated Parmesan cheese. Let the sauce gently simmer for 3-5 minutes, stirring occasionally until the cheese is melted and the sauce is creamy.

            Season: Sprinkle in salt, freshly ground black pepper, and lemon juice to taste. If the sauce appears too thick, gradually add reserved pasta water until you reach your desired consistency.

              Toss Pasta: Gently add the cooked pasta to the skillet, tossing it well to coat the noodles evenly with the creamy sauce.

                Serve: Plate the creamy mushroom and pea pasta, dividing it among dishes. Garnish with freshly chopped parsley and additional grated Parmesan cheese before serving.

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

                    - Presentation Tips: Consider serving the pasta in shallow bowls, topped with a sprig of parsley and a sprinkle of Parmesan for an extra touch of elegance. Enjoy!