This mushroom pasta recipe is comfort food and dinner in just 15 minutes. Mushrooms and peas cooked in a creamy rich white sauce, yet not loaded with cream or cheese. Perfect when you need a super-quick meal using ingredients you probably already have in your kitchen.
Boil the pasta in salted water until al-dente, reserve some of the cooking liquid before draining
Simultaneously, in a saute pan or cast-iron pan
Saute onions until translucent
Add garlic -saute a minute more
Next, add the chopped mushrooms and salt.
Saute for 2 minutes until the mushroom sweat and the liquid is absorbed again.
Then, add the flour – saute 30 seconds
Add the milk, cook for a minute
Then add the peas and grate fresh nutmeg
Followed by the bay leaves, butter, Parmesan, and cheddar cheese – combine well
Add the thyme and parsley.
Finally, the boiled pasta – toss to coat in the sauce
Use a few tablespoons of the cooking liquid to help loosen the pasta and sauce.
Serve hot sprinkled with more cheese.
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you