Creamy mushroom, leek and pea pasta
An easy, quick and delicious mid-week meal, perfect for those cold winter nights.
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|2 tbsp||Olive oil|
|1||Onion, medium, finely chopped|
|3 cloves||Garlic, finely chopped|
|400 g||Button mushrooms, sliced|
|¾ cup||White wine|
|½ tsp||Nutmeg, grated or 1/4 tsp ground nutmeg|
|250 g||Baby peas, frozen|
|½ bunch||Chives, finely chopped|
|½ cup||Parsley, finely chopped|
|½ cup||Parmesan cheese, grated|
|300 g||Dried pasta noodles, such as fettuccine or pappardelle|
|1 to taste||Salt & freshly ground pepper|
- Heat the olive oil in a large, deep frying pan. Add the onion, leeks and garlic, cover and cook for 5 minutes until softened.
- Remove lid, turn up heat, add mushrooms and cook for 5 minutes until golden.
- Pour in white wine, add nutmeg and simmer for 5 minutes. Add the peas and cream, bring to a simmer for 3 minutes, then stir through the herbs and parmesan.
- Meanwhile, cook pasta, drain and return to the pan. Pour in the sauce, toss together, season and serve.