Recipe
Italian Pasta with Mushrooms and Peas - Pasta con I Funghi e Piselli
Posted by : unknown
Preparation time : 20 Min
Cooking time : 10 Min
Level of difficulty : Low
Ingredients
4 servings
- 4 tablespoons extra-virgin olive oil
- 1 onion, chopped
- 1 lb (450 gr) fresh or frozen mushrooms, diced
- 2 1/2 cups canned or fresh tomatoes, peeled and diced
- 2 cups peas
- salt and crushed red pepper
- 1 lb (450 gr) pasta (spaghetti, rigatoni, or fettuccine noodles)
- 3 - 4 tablespoons finely chopped parsley
Preparation
- Place in a skillet olive oil and onion. Turn heat to medium. Saute until onion is soft and translucent.
- Add the mushrooms, and saute for about 1 - 2 minutes. Add the tomatoes, the peas, and a pinch of salt.
- Cook for about 10 - 15 minutes on medium heat, until the sauce is thicker. Turn the heat off and adjust salt if necessary.
- Cook the pasta, following the manufacturer instructions until al dente. Drain and pour the pasta in a large bowl. Add the sauce, the parsley toss and serve at once.
