Penne Al Funghi E Piselli Recipe
Penne with mushrooms and peas in a pink sauce
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Cook the Penne
In a large pot, bring salted water to a boil. Add the penne pasta and cook according to package instructions until al dente. Drain and set aside.
- 2
Sauté the Vegetables
In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sliced mushrooms, sautéing until the mushrooms are soft and golden, about 5-7 minutes.
- 3
Add Peas
Add the frozen peas to the skillet and cook for an additional 3-4 minutes until heated through.
- 4
Prepare the Sauce
Stir in the tomato puree and heavy cream, mixing well to create a pink sauce. Allow it to simmer for about 5 minutes, stirring occasionally.
- 5
Combine Pasta and Sauce
Add the cooked penne to the skillet, tossing to coat the pasta evenly in the sauce. If the sauce is too thick, add a splash of pasta water to loosen it.
- 6
Season and Serve
Season the dish with salt and black pepper to taste. Serve hot, garnished with grated Parmesan cheese and chopped fresh parsley.
