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 15
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...
I really enjoyed this. Very simple to make. I didn't have peas, so I substituted asparagus tops
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...
This recipe was very fast and easily to make. Tasted Amazing, added a little garlic to the sauce.
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...
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...