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.”
READY IN:
20mins
SERVES:
2
YIELD:
2
UNITS:
US

Ingredients Nutrition

Directions

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

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