Pasta with mushrooms and peas is one of the easiest dishes to make. It’s satisfying and flavorful all in one dish. The key to this recipe lies in the ingredients that are added to the pasta. That certainly is the case with my mushroom with peas pasta.
I do love this dish when I have friends and a family over and don’t want to be burdened with a lot of kitchen duty.
Pasta with Mushrooms and Pea
- 5 cups mixed dried mushrooms
- 4 tablespoons extra virgin olive oil
- 4 – 5 cloves garlic, finely chopped
- ¼ teaspoon pepper flakes
- Kosher or Sea salt and fresh ground pepper to taste
- ¼ cup lemon juice
- 1 pound Bow-tie pasta
- 1 cup freshly grated Parmesan cheese
- 1 ½ cups frozen peas
- 2 tablespoons of butter at room temperature
Clean dried mushrooms under hot running water and let soak for about 10 minutes or until soft. Cook pasta according to package directions. Heat olive oil in the pan and add mushrooms. Add the garlic and a pinch of salt, constantly stirring for about 4-5 minutes. Turn off heat and add lemon juice. Stir in peas and stir briefly until warmed. Add pepper flakes and salt and pepper to taste. Toss the mushroom and pea mixture with the hot cooked pasta then add the Parmesan cheese and butter and stir until the butter and cheese are melted and combined. Serve immediately in a nice pasta bowl.
Notes: I use dried mushrooms because of their intense flavor. You can use fresh mushrooms instead just make sure you cook them long enough in small batches to ensure they develop good favor. You can use other types of pasta. I just like to look of the bow-tie pasta with this dish. Be careful not to overcook the peas. I find that by adding them at the last minute is sufficient to cook them. If you’re not a fan of peas, you can leave then out adding an additional cup of mushrooms in their place.
The lemon juice really sparks this pasta with mushrooms and peas dish. The best part about this recipe is preparing it goes very quickly requiring very little time to make. The longest time is spent in cooking the pastas itself. We serve this pasta with mushrooms and peas with a side salad of some kind and nice crusty bread. A good Chardonnay or Pinot Noir goes very well with this dish.
Time to eat…