Wheat Pasta w/ Creamy Mushroom-Pea Sauce
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
* 8 ounces whole-wheat pasta * 3 cups frozen peas * 1 teaspoon extra-virgin olive oil * 2 cups quartered cremini or sliced chanterelle mushrooms (about 6 ounces) * 1 tablespoon all-purpose flour * 1/4 cup white wine * 1 cup reduced-sodium chicken broth * 1/4 cup whipping cream * Lots of freshly ground pepper , to taste
Bring a large pot of water to a boil. Add pasta and peas; cook until the pasta is tender and the peas are cooked through, 10 to 12 minutes.
Meanwhile, heat oil in a large nonstick skillet over medium heat. Add mushrooms and cook, stirring, until they release their juices and most of the liquid has evaporated, about 4 minutes. Sprinkle flour over the mushrooms; stir to coat. Add wine and let simmer for 1 minute. Add broth, return to a simmer and cook, stirring, until slightly thickened, about 3 minutes. Remove from the heat. Stir in cream and pepper.
Drain the peas and pasta; return to the pan, add the mushroom sauce and toss to coat.
Number of Servings: 4
Recipe submitted by SparkPeople user MARIYTA.
Meanwhile, heat oil in a large nonstick skillet over medium heat. Add mushrooms and cook, stirring, until they release their juices and most of the liquid has evaporated, about 4 minutes. Sprinkle flour over the mushrooms; stir to coat. Add wine and let simmer for 1 minute. Add broth, return to a simmer and cook, stirring, until slightly thickened, about 3 minutes. Remove from the heat. Stir in cream and pepper.
Drain the peas and pasta; return to the pan, add the mushroom sauce and toss to coat.
Number of Servings: 4
Recipe submitted by SparkPeople user MARIYTA.
Nutritional Info Amount Per Serving
- Calories: 365.4
- Total Fat: 7.8 g
- Cholesterol: 20.4 mg
- Sodium: 266.5 mg
- Total Carbs: 60.0 g
- Dietary Fiber: 10.0 g
- Protein: 13.4 g
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