Creamy Pasta With Mushrooms, Spinach, and Peas

"This is a quick dinner I made one night with what I had in the freezer and fridge regularly. We really enjoyed it. We didn't have any meat, but I will probably make it again with fish or chicken. This could be a gluten free meal by substituting gluten free pasta. I used corn spaghetti. It could also be made vegetarian by substituting vegetable stock."
 
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photo by Lori Mama photo by Lori Mama
photo by Lori Mama
Ready In:
20mins
Ingredients:
13
Serves:
2
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ingredients

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directions

  • Put water onto boil for pasta. Salt water and cook according to package.
  • Add spinach and peas to past for last four minutes of cooking time.
  • Finely chop onion and mushrooms. Put garlic through a garlic press. Slice mushrooms.
  • Heat olive oil and margarine in skillet over medium high heat.
  • Add onion, mushrooms, and garlic. Saute until the onions and mushrooms are soft.
  • Whisk in flour. Cook for another minute.
  • Whisk in chicken stock until well blended. Then add half and half.
  • Simmer until thickened. Whisk in Parmesan cheese.
  • Salt and pepper to taste.
  • Drain pasta, spinach, and peas and toss with sauce.

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Reviews

  1. Very nice dish. I had spinach/mushrooms which needed using, so this was perfect. I did however, and I hope you will forgive me, omit the peas as I also needed to use up some Italian sausage, so added that instead. Otherwise I followed the recipe exactly. :)
     
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Tweaks

  1. Very nice dish. I had spinach/mushrooms which needed using, so this was perfect. I did however, and I hope you will forgive me, omit the peas as I also needed to use up some Italian sausage, so added that instead. Otherwise I followed the recipe exactly. :)
     

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