Pasta with Creamy Mushroom-Pea Sauce

Pasta with Creamy Mushroom-Pea Sauce

3 Reviews
From: EatingWell Magazine, May/June 2007

Peas combine deliciously with wild mushrooms, such as chanterelles, but they are hard to come by this early in the season. You can still get the depth of flavor from more available creminis.

Ingredients 4 servings

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  • 8 ounces whole-wheat pasta, such as fusilli or rotini
  • 3 cups shelled English peas, (4½ pounds unshelled) or frozen peas
  • 1 teaspoon extra-virgin olive oil
  • 2 ounces sliced prosciutto, diced
  • 2 cloves garlic, minced
  • 2 cups quartered cremini, or sliced chanterelle mushrooms (about 6 ounces)
  • 1 tablespoon all-purpose flour
  • ¼ cup white wine
  • 1 cup reduced-sodium chicken broth
  • ¼ cup whipping cream
  • Lots of freshly ground pepper, to taste


  • Active

  • Ready In

  1. Bring a large pot of water to a boil. Add pasta and peas; cook until the pasta is tender and the peas are cooked through, 10 to 12 minutes.
  2. Meanwhile, heat oil in a large nonstick skillet over medium heat. Cook prosciutto, stirring, until it begins to brown, about 5 minutes. Add garlic and cook, stirring, until fragrant, 30 seconds. Add mushrooms and cook, stirring, until they release their juices and most of the liquid has evaporated, about 4 minutes. Sprinkle flour over the mushrooms; stir to coat. Add wine and let simmer for 1 minute. Add broth, return to a simmer and cook, stirring, until slightly thickened, about 3 minutes. Remove from the heat. Stir in cream and pepper.
  3. Drain the peas and pasta; return to the pan, add the mushroom sauce and toss to coat.

Nutrition information

  • Serving size: 1¾ cups
  • Per serving: 412 calories; 9 g fat(4 g sat); 14 g fiber; 66 g carbohydrates; 21 g protein; 116 mcg folate; 28 mg cholesterol; 9 g sugars; 0 g added sugars; 2,675 IU vitamin A; 13 mg vitamin C; 76 mg calcium; 5 mg iron; 618 mg sodium; 536 mg potassium
  • Nutrition Bonus: Vitamin A (54% daily value), Folate (29% dv), Iron (28% dv), Vitamin C (22% dv)
  • Carbohydrate Servings:
  • Exchanges: 3½ starch, 1 vegetable, ½ lean meal, 1 fat

Reviews 3

July 17, 2014
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By: EatingWell User
Really good for such a quick recipe I've made similar recipes before but this was better & for fewer calories. Almost followed the recipe. (Took prosciutto out before adding garlic. Added a Tb of shallots. Microwaved peas to avoid mushiness, & may have been heavy-handed with mushrooms- eyeballing, not measuring. Otherwise no changes.) Will be making this again! Pros: Very good, quick Cons: None
October 05, 2010
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By: rebeccabouziotis
I really liked this!! It was filling and delicious :) I used bacon instead of proscuitto (2 slices) The portions were huge. I added one 4 oz piece of grilled chicken and left the table feeling more than satisfied. I will surely make this again.
April 06, 2010
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By: preemiemom0703
Pretty darn good - hubby gave it a thumbs up. He did add extra salt. I did change two things... I added 1/3 C. shredded Parmesan and used fat free half & half. I think it definitely benefitted from the Parmesan, but the fat free half & half was a failure. The sauce didn't thicken up effectively. All in all, I would make this again using heavy cream AND the Parmesan.
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