Easy one-pot mushroom and pea pasta | Seasonal Servings

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast provides a cheesy flavor with fewer calories.

Heat olive oil in a large pot over medium heat.

Add half a pack of mushrooms to the pot and cook until most of the liquid is gone.

Separate scallions into green tops and white/light green parts; add the white/light green parts to the pot and sauté for a couple of minutes until softened.

Add sliced garlic and sauté for a couple of minutes, being careful not to burn it.

Deglaze the pan with 1/4 to 1/2 cup of white wine and let it reduce.

Add 1 pound of rotini pasta to the pot along with 3 cups of chicken stock.

Bring the mixture to a boil, then simmer until the liquid is mostly evaporated and the pasta is nearly cooked.

Add 1 bag of frozen peas and stir in cream until warmed through.

Add half of an Italian cheese blend and stir until melted.

Add 2 cups of cooked chicken and stir until warmed through.

Finish with additional scallions and fresh parsley before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens