FRENCH PEA SAUCE: November 2025

Pasta with Creamy Mushroom-Pea Sauce


Pasta with Creamy Mushroom-Pea Sauce 
Ingredients (4 servings)

For the pasta

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

  1. Boil a large pot of well-salted water.

  2. Add pasta and cook until al dente.

  3. Reserve 1 cup pasta water, then drain.

2. Sauté the Mushrooms

  1. Heat butter or oil in a large skillet over medium-high heat.

  2. Add mushrooms in an even layer—don’t crowd (they need space to brown).

  3. 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

  1. Reduce heat to medium.

  2. Add the diced onion; cook 3–5 minutes until soft.

  3. Stir in garlic; cook 1 minute.

  4. 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

  1. Stir in the peas.

  2. Pour in the cream and broth.

  3. Add nutmeg if using, along with black pepper.

  4. 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

Healthier / Lighter Version

Use:

Vegan Version


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 :



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Ravioli with Split Pea Sauce



Ravioli with Split Pea Sauce 

Ravioli with Split Pea Sauce (Longer, Full Version)

Ingredients (4 servings)

For the sauce

  • 1 cup dried split peas (green or yellow), rinsed

  • 1 medium onion, finely chopped

  • 2 cloves garlic, minced

  • 1 medium carrot, diced

  • 1 stalk celery, diced

  • 3 cups vegetable or chicken broth (plus more as needed)

  • 1 bay leaf

  • 1 tsp dried thyme (or 1 Tbsp fresh)

  • ½ tsp smoked paprika (optional, adds depth)

  • ½ cup cream, half-and-half, or coconut cream

  • 2 Tbsp butter or olive oil

  • Salt and black pepper to taste

  • 2–3 Tbsp grated Parmesan (optional but delicious)

For the pasta

Instructions

1. Cook the Split Peas

  1. In a pot, combine split peas, broth, bay leaf, thyme, carrot, and celery.

  2. Bring to a boil, then reduce to low heat.

  3. Simmer 35–45 minutes or until peas are very soft and beginning to fall apart.

  4. Remove the bay leaf.

(If peas still seem thick, add a splash of broth or water.)

2. Build the Flavor Base

  1. In a separate pan, heat butter or olive oil.

  2. Sauté chopped onion over medium heat until soft and golden, about 6–8 minutes.

  3. Add garlic and smoked paprika; cook 1 minute more.

  4. Combine this sautéed mixture with the cooked split peas.

3. Purée (Optional)

You can leave the sauce rustic and chunky or purée until silky:

  • For smooth sauce, blend using an immersion blender.

  • For chunkier sauce, mash lightly with the back of a spoon.

Add the cream (or coconut cream) and Parmesan. Season generously with salt and pepper.

Simmer another 5–10 minutes until thick and velvety.

4. Cook the Ravioli

  1. Bring a large pot of salted water to a boil.

  2. Add ravioli and cook according to package instructions (usually 3–5 min for fresh).

  3. Reserve about ½ cup pasta water, then drain.

5. Combine

In a large skillet, gently toss the hot ravioli with the split pea sauce.

  • Add a splash of pasta water if you want a thinner, silkier sauce.

  • Taste and adjust seasoning.

Serving Suggestions

Top each plate with:

  • Fresh herbs (parsley or basil)

  • Extra Parmesan

  • A swirl of olive oil

  • Cracked black pepper

  • A squeeze of lemon for brightness (optional)

Optional Add-Ins

Vegetables:

Proteins:

Flavor boosters:

Storage

  • Sauce keeps 3–4 days in the fridge.

  • Reheat gently with a splash of broth or water.

  • Ravioli is best cooked fresh.


ANOTHER nice French Pea sauce recipe to try ! 

Ingredients 

 * 1 quart fat-skimmed chicken broth 
 * 1 1/3 cups dried yellow split peas 
 * 2 packages (9 oz. each) cheese-filled ravioli or tortellini 
 * 3 dried hot chilies (2 in. long) 
 * 1/2 teaspoon olive or salad oil 
 * 2 teaspoons minced garlic 
 * 1 teaspoon cumin seed 
 * 1 quart baby spinach leaves (about 1/4 lb.), rinsed 
 * 1/2 cup red cherry tomatoes (about 1 in.), rinsed and halved 
 * 1/2 teaspoon turmeric 
 * Salt and fresh-ground pepper 

 INSTRUCTIONS 

 1. In a 3- to 4-quart pan over high heat, bring broth and split peas to a boil; cover, reduce heat, and simmer until peas fall apart, about 50 minutes. 
 2. In a 5- to 6-quart pan over high heat, bring 2 quarts water to a boil; add ravioli. Stir occasionally until pasta is tender to bite, 4 to 6 minutes; drain. 
 3. Meanwhile, transfer split pea mixture to a blender or food processor; whirl until smooth. 
 4. Remove and discard stems from chilies; shake out and discard seeds. Wipe the 3- to 4-quart pan dry. Add chilies, oil, garlic, and cumin; stir over medium-high heat until garlic is lightly browned, about 1 minute. 
 5. Pour split pea purée into pan with chili mixture. Add spinach, tomatoes, and turmeric; stir just until steaming. 
 6. Add drained ravioli to sauce and mix gently. Spoon equally into wide bowls. Add salt and pepper to taste. French Pea Sauce....

Ravioli with Split Pea Sauce Video :



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