Easy fusilli pasta with peas and creamy mushroom sauce. Delicious homemade dinner recipe with Italian pasta and cream, precooked peas and brown button mushrooms. Perfect on a busy workday. Vegetarian. Kid-friendly.
Today we are making an easy recipe with fusilli pasta, peas and a creamy mushroom sauce. An easy and delicious recipe that the kids might even love. A pasta fan? Check out my recipe for Mediterranean Marry Me Chicken Pasta and Creamy orzo with mushrooms and tomatoes.
FUN FATCS: Rumor has it, fusilli pasta originated in Southern Italy, believed to date back to at least the 16th century, when it was made by hand. It’s suggested that “fusilli” comes from the Italian word fuso, meaning “spindle,” as it was traditionally spun by rolling pasta dough around a small rod to create its signature spiral shape. Originally, Italians crafted fusilli by twisting strands of pasta around knitting needles or thin spindles, giving it the tight curls that help sauces cling to it. As pasta production became industrialized in the 20th century, fusilli became widely available and popular beyond Italy.
Ingredients and Substitutions
- Fusilli pasta of choice -personally I like the Italian brand Rummo
- Water for cooking pasta
- Peas – from a can or jar, organic preferably
- Brown button mushrooms, diced
- Onion, minced
- Olive oil
- Italian seasoning, or more – or your favorite seasoning
- Cooking cream – the one I use is called Sterilgrada Cooking cream. It can be substituted with heavy cream/sour cream.
How to cook fusilli pasta with peas?
1st: Sauté onions and mushrooms in olive oil, add cream, seasoning and peas. Set aside.
2nd: Cook pasta in boiling water, drain and combine with peas and mushroom sauce. Voila, dinner served.
What to serve with Fusilli pasta & peas?
A few suggestions you might never heard before:
Fusilli pasta with peas and mushrooms
Equipment
- 1 cooking pot with lid
- 1 smaller cooking pot with lid
- 1 cutting board and knife
Ingredients
- 300 g (7 oz) fusilli pasta of choice
- water for cooking pasta
- 200 g (1 can) peas
- 200 g (0.45 lbs) brown button mushrooms, diced
- 1 onion, minced
- 2-4 tbsp. olive oil
- 2 tbsp. Italian seasoning, or more
- 200 ml (7oz) Italian cooking cream
Instructions
- In a large soup pot bring water to a boil, add fusilli pasta and let simmer until fully cooked. Drain immediately before mixing with the sauce, otherwise pasta dries out.
- In the meantime, mince onion and sauté in olive oil until translucent on low heat.
- Next, add mushrooms and sauté further for a few minutes. Add drained peas and cooking cream. Then, sprinkle with Italian Seasoning and stir. Let simmer on low for about 5 minutes. Stir if needed.
- Finally, combine drained fusilli pasta with the peas and mushroom sauce and incorporate well. Serve immediately.
- Optional: Sprinkle the dish with finely chopped bacon, pancetta or prosciutto upon serving.
Notes
Nutrition
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