Opening the recipe box…
Greatest plates · Main
Creamy mushroom and pea pasta
Silky garlic-mushroom pasta with sweet peas and parmesan. Cosy, quick and endlessly comforting.
Serves 4Prep 10 minCook 20 min
Containsdairy · gluten
Protein 12%Carbs 40%Fat 48%
About 710 kcal a serve — 22 g protein, 72 g carbs, 38 g fat. Each segment is that macro's share of the calories, within about 10%.
Ingredients
Serves 4
Method
Cook the pasta
Al denteBring a large pot of salted water to the boil and cook the fettuccine until al dente, about 10 minutes. Reserve a cup of pasta water, then drain.
In the potBoil pasta →
10 min
Brown the mushrooms
GoldenHeat the oil and butter in a large pan over medium-high and fry the mushrooms for 6–8 minutes until golden and any liquid has cooked off.
Into the panBrown →
8 min
Add garlic
FragrantAdd the garlic and cook for 1 minute until fragrant.
Into the panGarlic →
1 min
Make the sauce
CreamyPour in the cream and add the peas, then simmer for 3 minutes. Stir in the parmesan until melted and smooth.
Into the panSimmer →
3 min
Combine
CombineToss the drained pasta through the sauce, loosening with a splash of pasta water. Season with salt and pepper.
Into the panToss →
Serve
Scatter with parsley and extra parmesan and serve straight away.
What goes inGarnish →
Cook's noteUse the pasta water to loosen the sauce so it clings without going gluggy. For a lighter plate, add extra peas and mushrooms and slightly less pasta.
Estimated per serve
710 kcal · 22 g protein · 72 g carbs · 38 g fatestimates, within ~10%
Every recipe in KalaPlate reads like this.
A whole library of them — plus a weekly plan built around your household's rules, a shopping list that writes itself, and a plate guide for anyone tracking. Allergies are enforced, never filtered.
More recipes like this
Browse every recipePenne alla Puttanesca with Tuna
Italian · Main
Italian · Main
Creamy Mushroom & Thyme Chicken Risotto with Parmesan
Italian · Main
Italian beef ragu with pappardelle
Italian · Main