Pasta with Mushrooms and Peas

Pasta with Mushrooms and Peas is a comforting Kosher American dish that combines earthy mushrooms with sweet peas, creating a deliciously balanced meal. This quick and easy recipe is perfect for a weeknight dinner, packed with flavor and nutrition.

Ingredients

• Pasta (e.g., fettuccine or penne) - 150 grams
• Olive oil - 2 tablespoons
• Shallot - 1, finely chopped
• Garlic - 2 cloves, minced
• Mushrooms (cremini or button) - 200 grams, sliced
• Frozen peas - 100 grams
• Vegetable broth - 250 milliliters
• Salt - to taste
• Black pepper - to taste
• Fresh parsley - 2 tablespoons, chopped
• Parmesan cheese (optional, for serving) - 30 grams, grated

Steps

1. Bring a pot of salted water to a boil and cook the pasta according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain the pasta.
2. In a large skillet, heat the olive oil over medium heat. Add the chopped shallot and sauté for 2-3 minutes until translucent.
3. Add the minced garlic and sliced mushrooms to the skillet, cooking for another 5-7 minutes until the mushrooms are golden and have released their juices.
4. Stir in the frozen peas and cook for an additional 2-3 minutes until heated through.
5. Pour in the vegetable broth and let it simmer for 3-4 minutes, allowing the flavors to meld together. Season with salt and black pepper to taste.
6. Add the drained pasta to the skillet, tossing everything together. If the mixture seems dry, add a bit of the reserved pasta water.
7. Remove from heat and stir in the chopped parsley. Serve with grated Parmesan cheese, if desired.

Nutrition

• Calories: 450
• Protein: 12 g
• Carbs: 65 g
• Fiber: 5 g
• Sugar: 3 g
• Sodium: 300 mg
• Cholesterol: 5 mg
• Total Fat: 15 g
• Saturated Fat: 2 g
• Unsaturated Fat: 10 g
• Water: 0.25 L

Health Benefits

• Rich in fiber from peas and mushrooms, which supports digestive health.
• Contains antioxidants and vitamins from mushrooms and parsley, boosting overall immunity.

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