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Wild Mushroom and Pea Pasta

Rated as 3 out of 5 Stars

"BelGioioso Mascarpone adds a creamy touch to this spring pasta."
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40 m servings 1161
Original recipe yields 4 servings


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  1. Fill a large pot with lightly salted water and bring to a rolling boil. Stir in pasta and return to a boil. Cook pasta uncovered, stirring occasionally, until tender yet firm to the bite, 9 to 12 minutes. Drain and let cool.
  2. In a large pan, heat butter over medium-high heat. Add sliced wild mushrooms and saute for 1 minute. Stir in Roma tomatoes and peas. Add heavy cream, Mascarpone, Parmesan, and Fresh Mozzarella. Stir to combine.
  3. Toss pasta into the sauce and season with salt and pepper to taste. Serve immediately.


  • Use the pasta of your choice.
  • Use fresh green peas if preferred.

Nutrition Facts

Per Serving: 1161 calories; 61.3 101.2 53.2 204 823 Full nutrition

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The first time I made this I followed the recipe exactly, but it was WAY to cheesy so the sauce didn’t come out right. I tried it again and omitted the mozzarella and used sun-dried tomatoes in ...

I wouldn't recommend making this recipe, the mushroom flavor is very overwhelming. Might be good if you cut down the amount using only 1/3 of called for.