Gluten Free Penne with Mushrooms and Sweet Peas

Rating: 4.76 stars
21 Ratings
  • 5 star values: 16
  • 4 star values: 5
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

A delicious gluten free pasta recipe with mushrooms and sweet peas.

By Barilla

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Recipe Summary test

prep:
10 mins
cook:
10 mins
total:
20 mins
Servings:
6
Yield:
6 servings
Nutrition Info
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified

Directions

  • Bring a large pot of water to a boil.

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  • 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.

Nutrition Facts

Per Serving:
482 calories; protein 10g; carbohydrates 51.9g; fat 26.8g; cholesterol 60.2mg; sodium 216.7mg. Full Nutrition
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Reviews (20)

Read More Reviews

Most helpful positive review

Myrnalee
Rating: 5 stars
05/21/2016
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 apart. The price is good also. Check there page for other recipes. Read More
Helpful
(4)
21 Ratings
  • 5 star values: 16
  • 4 star values: 5
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Reviews:
Most Helpful Most Positive Least Positive Newest
Myrnalee
Rating: 5 stars
05/21/2016
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 apart. The price is good also. Check there page for other recipes. Read More
Helpful
(4)
Schipperke Trainer
Rating: 5 stars
01/20/2019
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 the ingredients as written. Just delicious! Read More
Helpful
(3)
Dawn
Rating: 5 stars
04/11/2019
I really enjoyed this. Very simple to make. I didn't have peas so I substituted asparagus tops Read More
Helpful
(2)
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Logan
Rating: 5 stars
05/14/2016
This recipe was very fast and easily to make. Tasted Amazing added a little garlic to the sauce. Read More
Helpful
(2)
Buckwheat Queen
Allstar
Rating: 4 stars
03/03/2016
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. Read More
Helpful
(1)
Lorraine Watts
Rating: 5 stars
04/27/2018
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 intolerant. It was very tasty. Read More
Helpful
(1)
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Jamie Justice Yost
Allstar
Rating: 5 stars
02/13/2016
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 could easily see using spinach or broccoli or whatever veggies you have on hand. It came together quickly and the leftovers are tasty. My gluten-free nephew ate it up and asked for seconds - that's all I need to hear! Read More
Helpful
(1)
Jennifer LaCasse
Rating: 5 stars
06/04/2021
Yummm yumm!! I made a few changes: I used bow tie veggie pasta, omitted peas, added asparagus, and right before simmer added grape tomatoes and a clove of garlic. Thank you for this recipe. Read More
Cindy
Rating: 5 stars
05/26/2016
This was great. I will make it again. Doesn't have to be gluten free pasta either and very add-to-able with other veggies. Read More
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