Spaghetti with Peas and Mushrooms


  • 1 garlic clove crushed
  • 1 cup defrosted and drained frozen baby peas
  • 3 tablespoons extra virgin olive oil
  • 8oz cleaned and sliced mushrooms
  • Crushed red peppers
  • 2 tablespoons chopped Italian parsley
  • 2 cups organic vegetable broth
  • Freshly ground black pepper
  • Salt
  • 1 pound thin spaghetti
  • ½ cup freshly grated Parmigiano-Reggiano cheese

Preparation Method:

  1. In a large skillet, heat the olive oil over medium heat.
  2. Add the garlic stirring, until the garlic, is a little brown.
  3. Add the mushrooms and sprinkle them with salt and crushed peppers. Continue to cook, stirring occasionally, until all the mushrooms have lost their moisture, about 5 minutes.
  4. Add the Vegetable broth, peas and season lightly with salt and pepper.
  5. Simmer until half reduces the liquid, about 10 minutes, and then add parsley.
  6. Check the seasoning and add more salt and pepper if necessary.
  7. Meanwhile, cook the pasta, stirring occasionally, until al dente-tender but firm-about 5 minutes.
  8. Drain the pasta and return it to the pot over low heat.
  9. Add the sauce to the pasta and stir until the pasta is coated.
  10. Remove from the heat and add the grated cheese. Toss well and transfer to a warmed serving platter or individual bowls. Serve immediately.

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