Creamy mushroom and pea orecchiette

This creamy vegetarian pasta is the perfect dish to make when you need a delicious meal that's easy and quick to make.

Serves: 4

Time to make: 25 mins

Hands-on time: 10 mins

Ingredients

325g orecchiette
400g assorted mushrooms (sliced if large)
2 cloves garlic, crushed
100ml dry sherry or Marsala (see tip)
1 cup frozen peas, thawed
100ml light cooking cream
3 tablespoons chopped fresh flat-leaf parsley leaves, plus extra to serve
juice of ½ lemon
¼ cup shaved parmesan, to serve
120g salad leaves, to serve

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Instructions

Stay Awake

1 Bring a large saucepan of water to the boil and cook pasta according to packet instructions.

2 Meanwhile, heat 1 tablespoon olive oil in a large non-stick frying pan over medium heat for 1 minute or until sizzling. Add mushrooms and cook, stirring, for 8 minutes or until deep golden. Add garlic and sherry and simmer for 3 minutes. Add peas and cook for 3 minutes or until warmed through. Remove pan from heat. Add cream and parsley, stirring well to combine.

3 Drain pasta, reserving ¼ cup cooking water. Add pasta to pan, stirring well to coat in mushroom sauce. Add a little cooking water and lemon juice to taste.

4 Season mushroom and pea orecchiette with freshly ground black pepper. Divide among four serving plates, sprinkle over parmesan and extra parsley, then serve with salad leaves.

HFG tip

You can use white wine, if you don’t have Marsala or sherry

Nutrition Info (per serve)

Calories 510 cal

Kilojoules 2135 kJ

Protein 20.2 g

Total fat 12.6 g

Saturated fat 5.1 g

Carbohydrates 68.6 g

Sugar 8.1 g

Dietary fibre 8.9 g

Sodium 124 mg

Calcium 176 mg

Iron 3.8 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.