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Fusilli with Creamy Mushroom Sauce and Peas Recipe

Fusilli with Creamy Mushroom Sauce and Peas recipe


This dish is a creamy pasta with mushrooms and peas. It's made with fusilli noodles and a homemade white sauce. You cook the pasta, make the sauce with mushrooms and peas, and mix them together. It's yummy and perfect for dinner.


300 g fusilli pasta
1 tbsp extra virgin olive oil
1 small yellow onion, diced
2 cloves garlic, minced
250 g sliced mushrooms
1 cup heavy cream
1 cup frozen peas
1/4 cup grated Parmesan cheese
1/4 tsp black pepper
1/2 tsp salt
1/4 tsp dried thyme
1/4 tsp dried basil


Fill a large pot with water, add a pinch of salt, and bring to a boil. Add the fusilli pasta and cook according to the package instructions until al dente, usually about 10-12 minutes.
While the pasta is cooking, heat the olive oil in a large skillet over medium heat. Add the diced onion and minced garlic, and sauté until the onion is translucent, about 3-4 minutes.
Add the sliced mushrooms to the skillet and cook until they are soft and browned, about 5-6 minutes.
Pour the heavy cream into the skillet with the mushrooms and bring to a simmer. Add the frozen peas, grated Parmesan cheese, black pepper, salt, dried thyme, and dried basil. Stir well and cook for another 3-4 minutes until the sauce thickens slightly.
Once the pasta is cooked, drain it and add it to the skillet with the creamy mushroom sauce. Toss everything together until the pasta is well coated with the sauce.
Serve the fusilli with creamy mushroom sauce and peas hot, garnished with extra Parmesan cheese if desired.

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