Ingredients20 m servings 482
- Bring a large pot of water to a boil.
- In a large skillet saute the onion in olive oil for about 5 minutes or until slightly browned. Add the mushrooms and saute for an additional 5 minutes. Add the heavy cream and the peas; season with salt and pepper; bring to a simmer.
- Cook the pasta according to package directions; drain and toss with the sauce.
- Remove from the heat and add the Parmigiano-Reggiano cheese; toss to combine.
Per Serving: 482 calories; 26.8 51.9 10 60 217 Full nutrition
ReviewsRead all reviews 10
I have made this several times, the recipe is good but what is great is the Gluten Free Pasta by Barilla. I have Celiac and this is the ONLY pasta I have found that is edible and doesn't fall ap...
This recipe was very fast and easily to make. Tasted Amazing, added a little garlic to the sauce.
Fast, easy and delicious. I added some pancetta for some extra flavor. The pasta is fantastic with a great taste and texture. Thank you for the recipe.
This was a great weeknight, vegetarian dinner! It's super easy and utilizes ingredients I almost always have on hand. Of course, versatility is always key for me and this recipe has it. I co...
This is definitely a keeper. I sauteed nitrate free pancetta until crisp and then removed. In the rendered fat, sauteed the onions, mushrooms and two cloves of garlic. Added the remainder of t...
12-23-2018 ~Very pleased. I wanted something different from my go-to pasta with garlic and olive oil and this really delivered. Hubs didn’t like it because he said it was too salty but then h...
A quick easy and tasty meal to make.I substituted Nush dairy-free yoghurt which blended well and I then garnished the dish with spinach and grated Violife vegan cheese as I'm gluten and dairy i...