Recipe: Paccheri pasta with mushroom and peas
I know many people who aren’t very keen on eating mushrooms, a solution to this could be trying to cook it in different new ways which really enhances its amazing flavour. Mushroom is usually grilled or simply put on the pizza but there are a variety of them that need an “extra” way of consideration. Now, the mushrooms we used in our recipe is the common type you find on the supermarket but there are so many other types of mushrooms that cost a lot like “Porcini” or the most expensive of all “the truffle”- it is worth of trying.
For this special but cheap mushroom pasta recipe you will need:
For 2 person:
300 gr of white closed cup of mushrooms
250 gr of pasta (mezzo paccheri)
3 cloves of garlic
100 gr of frozen petit pois peas
1/2 glass of white wine
100 gr of single cream
2 table-spoons of olive oil
1/2 glass of milk
It’s time to cook:
Chop the mushrooms. Put 2 glasses of water in a boiling pot bring to boil and then add the peas to cook for about 5 minutes until they are tender, once they are cooked drain and let to rest. Put the oil and the sliced garlic on a frying pan (on a medium heat) until the garlic becomes gold, add the chopped mushrooms and saute all the ingredients together for about 8 minutes, then add the white wine and let them cook for 10-15 more minutes (if the mushrooms get a bit dry add some water).
Now add the peas, salt,black pepper and parsley and cook for 3-4 minutes, then add the milk and the cream stir all together and turn the heat off.
Cook the pasta on a boiling pan with water and some salt (read the instruction on the label to cook it “al dente”), drain the pasta after it is cooked and add to the sauce. Now turn the heat on its maximum stir for 3 minutes and finally you are ready to enjoy it.
Am I the only one who loves mushrooms? 🙂