Dinner Recipe: Creamy Mushroom, Sundried Tomato and Pea Pasta

C4Bimbos's picture

Feb. 28, 2016

This easy, creamy, dreamy pasta is SO good. It's definitely an occasion pasta... not an everyday one. Make this for a loved one and they will be yours forever!


Bow tie pasta 1 Pound
Butter 2 Tablespoon
Pancetta 4 Ounce , chopped finely
Shallots 2 , diced
Garlic cloves 3
Baby portobello mushrooms 8 Ounce , cleaned and sliced
Salt and pepper To Taste
All purpose flour 2 Tablespoon
Half and half/Whole milk 1 1/2 Cup (24 tbs)
Sliced sun dried tomatoes 1/2 Cup (8 tbs)
Paprika 1 Teaspoon
Pasta water 2/3 Cup (10.67 tbs)
Shredded parmesan 1/2 Cup (8 tbs)
Frozen peas 1 Cup (16 tbs)
Chopped fresh basil 1 Teaspoon ((as needed))
Pine nuts 1 Tablespoon ((as needed))



1.First thing you want to do is cook the pasta according to the package directions. I like using bow tie pasta but you can use whatever you'd like!

2.In a large pan over medium high heat melt the butter and add the pancetta.

3.To the pancetta add the chopped shallot and garlic. Let it cook until fragrant, about a minute or so.

4.Add the sliced mushrooms with salt and pepper to the pan and let them cook stirring often, until the mushrooms start to brown, about 8 minutes.

5.Sprinkle the mushroom mixture with the flour, coating them, and cook the mixture for 1-2 minutes to cook out the raw flour flavor.

6.Add the cream, paprika, and sundried tomatoes to the mushrooms and stir over medium heat, letting it thicken up.

7.Add the pasta water and parmesan to the sauce and stir to combine and let it thicken it up for a minute or two.

8.Add the cooked pasta, peas, and chopped basil to the sauce with some salt and pepper. Stir to combine it all.



9.Serve and enjoy! 


Recipe Summary

Difficulty Level: Medium
Cook Time: 25 Minutes
Ready In: 25 Minutes
Servings: 4