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spring pasta with snap peas, spinach and mushrooms


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  • 1/2 pound short pasta, such as farfalle
  • 1/2 pound sugar snap peas, halved
  • 1 TBSP olive oil or butter
  • 1 lb mushrooms of any variety, cleaned, stemmed and sliced
  • 1/3 cup heavy cream or half-and-half
  • 1/3 cup dry white wine
  • a few handfuls fresh spinach
  • 2 about 2 oz Parmesan, grated (1/2 cup)
  • 1/2 cup fresh basil leaves, cut into a chiffonade



Step 1

Bring a large pot of salted water to a boil. Cook pasta about 1 minute less than package instructions, then add snap peas and cook 30 more seconds. Drain, reserving 1 cup pasta water.

In same pot, heat 0live oil or butter over medium-high heat. Sautee mushrooms until beginning to brown. Add cream and wine and cook, stirring, for about 2 minutes. Add Parmesan and spinach, stirring, until spinach wilts, then return pasta and peas to pot. Stir until warmed through, adding 1/4 – 1/2 cup pasta water to make a light sauce, if necessary. Lastly stir in basil, and season with salt and pepper to taste.

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