Ingredients
Scale
- 2 tablespoons olive oil
- 1 cup sliced cremini mushrooms
- 2 spring onions thinly sliced
- pinch red pepper flakes
- 1 pound fettuccine
- ½ head broccoli cut into florets, about 1 cup
- 1 cup chopped snap peas or snow peas
- 4–6 stalks medium asparagus stalks lightly peeled, about 1 cup
- 1 cup frozen green peas
- â…” cup heavy whipping cream
- ½ cup grated parmigiano reggiano cheese more for serving
- 12 large cherry tomatoes halved
- handful basil leaves torn, for serving
- freshly cracked black pepper
Instructions
- Bring a large pot of salted water to a rolling boil.
- In a 10-inch skillet over medium-high heat, heat the olive oil until it shimmers.
- Add the mushrooms and a pinch of salt, sautéing until pale brown, about 5 minutes. Stir in spring onions and cook for 1 minute.
- Add red pepper flakes to the skillet, then remove from heat.
- Cook the fettuccine in boiling water until malleable yet firm, about 4-5 minutes.
- Add broccoli, snap peas, and asparagus to the pot with pasta. Continue cooking until the pasta is al dente and vegetables are tender, 4-6 minutes.
- Stir in the frozen peas, cooking for 20 seconds.
- Reserve 1/4 cup of pasta water, then drain the pasta and vegetables without shaking off excess water. Return to the pot immediately.
- Heat the skillet with the mushroom mixture again over medium heat.
- Stir in cream and cheese until melted.
- Combine the cream mixture with the pasta, vegetables, cherry tomatoes, and reserved pasta water, stirring to coat everything.
- Taste and adjust seasoning with salt; add cream and cheese if desired.
- Serve divided over plates or shallow bowls, topped with basil and black pepper.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
For extra flavor, you can add garlic to the sautéed mushrooms.
Feel free to swap in your favorite seasonal vegetables.
Serve with additional cheese for a richer taste.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate
- Calories: 500
- Sugar: 6g
- Sodium: 400mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 75mg