Ingredients (4 servings)

For the pasta

12 oz (340 g) pasta of your choice
(Fettuccine, penne, farfalle, or linguine work great.)
Salt for boiling water

For the sauce

2 Tbsp butter or olive oil
1 medium onion, finely diced
3 cloves garlic, minced
12 oz (340 g) mushrooms, sliced
(Cremini, baby bella, shiitake, or a mix)
1 cup fresh or frozen peas
½ cup dry white wine (optional; substitute broth)
1¼ cups heavy cream, half-and-half, or evaporated milk
½ cup vegetable or chicken broth
½ cup grated Parmesan or Pecorino
1 tsp dried thyme or 1 Tbsp fresh
½ tsp black pepper (freshly cracked preferred)
¼ tsp nutmeg (optional, boosts creaminess)
Salt to taste
Red pepper flakes (optional)

For topping

More Parmesan
Chopped parsley or chives
A drizzle of olive oil or lemon zest (optional)

Instructions

1. Cook the Pasta

Boil a large pot of well-salted water.
Add pasta and cook until al dente.
Reserve 1 cup pasta water, then drain.

2. Sauté the Mushrooms

Heat butter or oil in a large skillet over medium-high heat.
Add mushrooms in an even layer—don’t crowd (they need space to brown).
Cook 6–8 minutes, stirring only occasionally, until the mushrooms are golden and their moisture evaporates.

Season lightly with salt and pepper.

3. Build the Flavor Base

Reduce heat to medium.
Add the diced onion; cook 3–5 minutes until soft.
Stir in garlic; cook 1 minute.
Add thyme and optional red pepper flakes.

4. Deglaze

Pour in the wine (or broth) to deglaze the pan, scraping up browned bits.
Simmer 2–3 minutes to reduce.

5. Add Peas and Cream

Stir in the peas.
Pour in the cream and broth.
Add nutmeg if using, along with black pepper.
Simmer on low for 5–8 minutes, until thickened and velvety.

6. Add Parmesan

Stir in grated Parmesan until melted and smooth.
Taste and adjust salt.

If the sauce is too thick: add broth or pasta water.
If too thin: simmer a few extra minutes.

7. Combine with Pasta

Add the cooked pasta and toss well to coat.

Add splashes of pasta water as needed to bring the sauce to a glossy, silky consistency.

Serving

Top with:

Extra Parmesan
Fresh parsley or chives
A squeeze of lemon or lemon zest (optional)
Fresh cracked pepper

Variations

Protein Add-ins

Vegetable Add-ins

Spinach or kale (stir in at the end)
Roasted cauliflower
Sun-dried tomatoes
Caramelized onions

Healthier / Lighter Version

Use:

Low-fat milk + 1 tsp cornstarch
More peas for volume
Whole-wheat or chickpea pasta

Vegan Version

Replace cream with coconut cream or cashew cream
Use vegan butter
Omit Parmesan or use vegan parm

A nice creamy mushroom pea sauce recipe to try

Ingredients

* 8 ounces whole-wheat pasta, such as fusilli or rotini

* 3 cups shelled English peas (4 1/2 pounds unshelled) or frozen peas

* 1 teaspoon extra-virgin olive oil

* 2 ounces sliced prosciutto, diced

* 2 cloves garlic, minced

* 2 cups quartered cremini or sliced chanterelle mushrooms (about 6 ounces)

* 1 tablespoon all-purpose flour

* 1/4 cup white wine

* 1 cup reduced-sodium chicken broth

* 1/4 cup whipping cream

* Lots of freshly ground pepper , to taste

INSTRUCTIONS

Bring a large pot of water to a boil. Add pasta and peas; cook until the pasta is tender and the peas are cooked through, 10 to 12 minutes. Meanwhile, heat oil in a large nonstick skillet over medium heat. Cook prosciutto, stirring, until it begins to brown, about 5 minutes. Add garlic and cook, stirring, until fragrant, 30 seconds.

Add mushrooms and cook, stirring, until they release their juices and most of the liquid has evaporated, about 4 minutes. Sprinkle flour over the mushrooms; stir to coat. Add wine and let simmer for 1 minute. Add broth, return to a simmer and cook, stirring, until slightly thickened, about 3 minutes. Remove from the heat. Stir in cream and pepper.

Drain the peas and pasta; return to the pan, add the mushroom sauce and toss to coat. French Pea Sauce.... quick-french-pea-sauce

Pasta with Creamy Mushroom-Pea Sauce Video :

FRENCH PEA SAUCE

Pasta with Creamy Mushroom-Pea Sauce