Fast Fusilli with Mushrooms and Peas

By bakers_delight85

Feel free to substitute other pasta shapes that have ridges to hold this creamy sauce. This can also be made a day ahead and refrigerated. Reheat on top of the stove or in microwave before tossing with cooked pasta.

Ingredients

• 2 tsp. butter
• 2 cups sliced mushrooms
• 2 green onions, sliced
• 4 ounces herb and garlic cream cheese
• 1 cup frozen peas
• 1/2 cup milk
• 1/3 cup freshly grated Parmesan cheese
• 8 ounces fusilli, penne or other tube-shaped pasta
• Salt and freshly ground black pepper

Details

Servings 2

Preparation

Step 1

In a large saucepan, melt butter over medium heat. Add mushrooms and green onions; cook, stirring, for 3 minutes or until softened. Add cream cheese, peas, milk and Parmesan; cook, stirring, for 2 minutes or until piping hot.
Cook pasta in a large pot of boiling salted water until tender but firm. Drain well. Stir into mushroom mixture; toss to coat well. Season with salt and pepper to taste. Serve immediately.