Spaghetti Sauce With Peas And Mushrooms Recipes

SPAGHETTI WITH PEAS AND TOMATO SAUCE AND MUSHROOMS RECIPE - (4.6/5)

Steps:

• Heat a large frying pan with 2 tablespoons of olive oil. Add the sliced onion and garlic and sauté until the onion is transparent and the garlic is fragrant. Add the peas, crushed tomatoes, chicken broth, wine, parsley and seasonings. Gently simmer on low with the pan almost covered. (I use a metal, shallow baking pan to slightly cover my cast iron frying pan.) For the Mushrooms: Heat a medium sized frying pan with the olive oil and butter. Add the mushrooms, parsley, wine, salt and red pepper flakes and sauté for a minute or two. Set aside while preparing the spaghetti. Lift the spaghetti out of the water, draining as you lift, and into the sauce. Plate the spaghetti. Place the mushrooms in the pan the sauce was in to quickly reheat and top on the spaghetti. Garnish with grated cheese a drizzle of olive oil and dash of red pepper flakes.

SUNNY'S EASY MUSHROOM, PEAS AND PASTA WITH 1-2-3 ALFREDO SAUCE

Steps:

• For the pasta: In a large pan with sides and a lid, add the olive oil over medium heat. Add the sage and fry until just crisp, 2 to 3 minutes. Remove to a paper towel-lined plate and season with a tiny pinch of salt.
• Add the mushrooms to the pan and cook, stirring, until wilted and darkened, 5 to 8 minutes; season with salt and pepper. Add the pasta, peas and chicken stock. Cook, stirring and tossing, until all the liquid is absorbed, 1 to 2 minutes.
• For the 1-2-3 alfredo sauce: Add the garlic to the pan and toss, then add the cheese and heavy cream. Stir to coat everything, then cover and reduce the heat to low. Cook, covered, until the sauce has combined and thickened slightly, about 8 minutes.
• Top each portion with a fried sage leaf.

SPRING PASTA WITH MUSHROOMS, CHILES AND SPRING PEAS

Steps:

• Bring a small pot of water to a boil and salt generously. Prepare an ice bath. Blanch the peas in the boiling water until bright green, about 20 seconds. Transfer immediately to the ice bath. Once cool, drain completely.
• Bring a large pot of water to a boil and season with salt until it tastes of lightly salted broth. Once boiling, add the pasta and cook according to the package instructions until al dente.
• While the pasta is cooking, in a large sauté pan, heat the oil over medium heat. Add the garlic, shallot and pepperoncini and sauté until fragrant, about 1 minute. Add the maitake and oyster mushrooms and cook until softened, another 3 to 4 minutes. Deglaze the pan with the white wine.
• When the pasta is cooked to al dente, add the pasta to the pan with the mushrooms directly from the pot, reserving the pasta water. Allow the pasta to finish cooking in the mushroom sauce, about 1 minute. Add the peas, butter and Fresno chile and stir to coat. Turn off the heat and add the Pecorino Romano in handfuls, stirring in between additions to prevent lumps. Add pasta water to thin the sauce as desired. Finish with the basil and a drizzle of olive oil.

SHELLS WITH PEAS AND MUSHROOMS

Steps:

• Bring a large pot of salted water to a boil for pasta. In a large skillet, heat oil over medium. Add bacon and scallions and saute until scallions are wilted, about 4 minutes. Add mushrooms and sprinkle with salt. Continue to cook, stirring occasionally, until mushrooms have released their moisture, about 5 minutes.
• Add stock, peas, and butter and season lightly with salt and pepper. Simmer until liquid is reduced by half, about 10 minutes. Check seasoning and adjust if necessary. Meanwhile, stir pasta into boiling water and cook, stirring occasionally, until al dente, about 12 minutes.
• Drain pasta and return to pot. Add sauce and stir over low until pasta is coated. Remove from heat and add cheese. Toss well and serve.

PASTA WITH MUSHROOMS, HAM AND PEAS

Steps:

• In a large skillet (preferably nonstick), heat oil over medium-high heat.
• Add onion; cook and stir until tender, about 5 minutes.
• Stir in mushrooms and ham.
• Cook and stir until mushrooms are tender, about 8 minutes.
• Meanwhile, cook pasta according to package directions; drain; return pasta to saucepan.
• Add mushroom-ham mixture, peas, chicken broth and pepper; cook and stir until hot, about 3 minutes.
• Just before serving, add grated cheese.

CREAMY PASTA WITH MUSHROOMS, SPINACH, AND PEAS

Steps:

• 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.

MUSHROOM-BEEF SPAGHETTI SAUCE

Steps:

• In a large nonstick skillet, cook the beef, mushrooms and onion over medium heat until meat is no longer pink; drain. Transfer to a 3-qt. slow cooker. , Stir in the tomatoes, tomato paste, tomato sauce, broth, parsley, brown sugar, basil, oregano, salt and pepper. Cover and cook on low for 6-8 hours. Serve with spaghetti. Sprinkle with cheese if desired.

PASTA WITH SUGAR SNAP PEAS, PARMESAN AND MUSHROOMS

Steps:

• Bring a large pot of lightly salted water to a boil; add penne and cook, stirring occasionally, for 6 minutes. Add sugar snap peas to pasta; cook until pasta is tender yet firm to the bite, about 3 minutes more. Drain.
• Return pot to stove and heat olive oil and margarine over medium heat. Add mushrooms, green onions, garlic, and lemon zest; cook and stir until fragrant, about 2 minutes. Stir in lemon juice and season with salt and pepper. Add cooked pasta and sugar snap peas; toss to coat. Top with Parmesan cheese and mint.

CREAMY VODKA SAUCE WITH MUSHROOMS & PEAS

Steps:

• Heat a large skillet over medium heat.
• Add onions and bacon.
• Saute 3 minutes.
• Add mushrooms; saute 3 minutes.
• Add vodka pasta sauce and bring to a boil.
• Stir in peas; simmer until peas, mushrooms, and onions are tender.
• Serve over pasta or rice.