Penne with Mushrooms & Peas - NoRecipeRequired.com

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 is dairy-free and adds a cheesy flavor.

Heat a pan over medium-high heat.

Add about 3 cups of sliced cremini mushrooms to the pan.

Add a good amount of olive oil to the mushrooms and toss them once before spreading them out to cook down.

Cook the mushrooms for about 20 minutes until browned and chewy, stirring occasionally.

After about 12 minutes, check the mushrooms; if they are not browned, continue cooking them for another 7-8 minutes.

Add one medium shallot and one garlic clove to the mushrooms along with a bit more olive oil, and let them soften together.

Start cooking the penne pasta in a separate pot.

Add chicken stock to the pan with the mushrooms and bring to a boil, deglazing the pan.

Add about 1/3 cup of frozen peas to the pan and let them soften as well.

Once the pasta is drained, add it directly into the sauce with the mushrooms and peas.

Season with salt and black pepper, and toss everything together to combine.

If the pasta is sticking, add a little more chicken stock or reserved pasta water.

Turn off the heat and add a glug of olive oil and about 1/4 cup of parmesan cheese, mixing until melted and combined.

Taste and adjust seasoning if necessary before plating.

Plate the penne, ensuring to include mushrooms and peas, and wipe the plate for a clean presentation.

Top with extra parmesan cheese if desired.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens