Ingredients

The following ingredients have 3 Servings
  • 200 g peas, fresh or frozen
  • 200 g mixed mushrooms
  • 2 Tbsp extra virgin olive oil
  • 1 garlic, whole
  • 1 small onion, chopped
  • pinch of chili flakes
  • 1/4 cup cream (more, less, or none)
  • salt and pepper to taste
  • few parsley leaves
  • 350 g rigatoni pasta
  • a sprinkle of parmigiano (optional)

Instruction

  • In a pan on the stove over medium heat put 2 tablespoons of e.v.o. oil, the chopped onion, the garlic whole and pinch of chili flakes.
  • Add the peas (fresh or frozen), saute for a couple minutes, then add the mixed mushrooms.
  • Cook for a few minutes, add salt and pepper, then add 2-3 tablespoons water and cook for 7-8 minutes with a lid. Then let the water evaporate removing the lid, add the cream and cook for 2-3 more minutes. Set aside the peas with mushrooms.
  • In the meantime, cook the pasta in plenty of salted boiling water.
  • At the recommended cooking time, drain the pasta leaving some of the cooking water.
  • Add the pasta to the pan with the mushrooms and peas, and if too dry, add a little of the cooking water (or a bit more cream).
  • Serve warm, with or without a sprinkle of parmigiano (we went without).
  • Enjoy!