Best 5 Spaghetti With Peas And Tomato Sauce And Mushrooms Recipes

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Indulge in a culinary journey with our versatile spaghetti dish, where flavors dance harmoniously to create a symphony of taste. Prepared with three delectable variations, this recipe caters to diverse palates. The classic spaghetti with peas and tomato sauce exudes a comforting familiarity, while the addition of mushrooms elevates it with a savory umami richness. For a vegetarian delight, immerse yourself in the vibrant flavors of spaghetti with peas and a creamy tomato sauce, where the absence of meat allows the natural sweetness of vegetables to shine. Whichever variation you choose, this spaghetti dish promises a delightful experience that will leave you craving for more.

Let's cook with our recipes!

PASTA WITH TOMATO AND PEAS



Pasta with Tomato and Peas image

Provided by Giada De Laurentiis

Categories     main-dish

Time 30m

Yield 6 servings

Number Of Ingredients 14

1 pound linguine
3 tablespoons extra-virgin olive oil
3 shallots, chopped
2 garlic cloves, minced
1 carrot, diced
1 teaspoon salt
1 teaspoon freshly ground black pepper
5 tablespoons tomato paste
1/2 teaspoon dried oregano
1 teaspoon dried thyme
1 teaspoon dried parsley
1 1/2 cups frozen peas, thawed
1/4 cup grated Parmesan
1/4 cup grated Romano

Steps:

  • Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain the pasta, reserving 2 cups of the pasta water.
  • Meanwhile, heat the oil in a large nonstick frying pan over medium heat. Add the shallots, garlic, carrots, salt, and pepper. Cook until tender, about 8 minutes. Add the tomato paste and 1/2 cup of the hot pasta water. Stir to melt the tomato paste and create a sauce, adding more pasta water if necessary. Stir in the oregano, thyme, and parsley. Gently fold in the cooked pasta, peas, and the cheeses, adding more reserved pasta water if necessary. Transfer to a platter and serve immediately.

SPAGHETTI WITH PEAS AND TOMATO SAUCE AND MUSHROOMS RECIPE - (4.6/5)



Spaghetti with Peas and Tomato Sauce and Mushrooms Recipe - (4.6/5) image

Provided by ladygourmet

Number Of Ingredients 23

For the Mushrooms:
1 cup of peas - fresh or frozen
1 medium onion - sliced
5 cloves of garlic - chopped
1/2 cup of chicken broth
2 tablespoons of wine
28 oz. can of crushed tomatoes
1/2 cup of fresh Italian parsley - chopped
3/4 tsp. salt
1/2 tsp. black pepper
1/4 - 1/2 tsp. red pepper flakes
1/2 tsp. dried oregano
Pinch of sugar
2 - 4 tablespoons olive oil
Fresh grated Romano or Parmesan cheese
1 lb. of De Cecco Organic Spaghetti
1 quart of button mushrooms - sliced
1 tablespoons wine
1/4 tsp. salt
1/4 tsp. red pepper flakes
1 tablespoon butter
1/4 cup fresh Italian parsley
2 tablespoons olive oil

Steps:

  • Heat a large frying pan with 2 tablespoons of olive oil. Add the sliced onion and garlic and sauté until the onion is transparent and the garlic is fragrant. Add the peas, crushed tomatoes, chicken broth, wine, parsley and seasonings. Gently simmer on low with the pan almost covered. (I use a metal, shallow baking pan to slightly cover my cast iron frying pan.) For the Mushrooms: Heat a medium sized frying pan with the olive oil and butter. Add the mushrooms, parsley, wine, salt and red pepper flakes and sauté for a minute or two. Set aside while preparing the spaghetti. Lift the spaghetti out of the water, draining as you lift, and into the sauce. Plate the spaghetti. Place the mushrooms in the pan the sauce was in to quickly reheat and top on the spaghetti. Garnish with grated cheese a drizzle of olive oil and dash of red pepper flakes.

SPAGHETTI SAUCE WITH PEAS AND MUSHROOMS



Spaghetti Sauce with Peas and Mushrooms image

A simple yet comforting meal that is so easy to make at home!

Provided by Catherine Cappiello Pappas @LadyGourmet

Categories     Pasta

Number Of Ingredients 16

- 29 oz. can of crushed tomatoes
- 4 cloves of garlic - chopped
- ½ cup of fresh basil or italian parsley - chopped
- 1 small red onion - sliced
- 1 quart of button mushrooms - sliced
- 1 cup of frozen peas
- ¼ cup of chicken broth
- ½ tsp. red pepper flakes
- ½ tsp. black pepper
- 1 tsp. dried oregano
- 1 tsp. salt
- ¼ cup grated romano or parmesan cheese
- pinch of sugar
- 2 tablespoons of olive oil
- 1 tablespoon of butter
- 1 lb. of your favorite spaghetti

Steps:

  • Heat a saucepot with the olive oil and butter; add the garlic, onions, mushrooms, red pepper flakes and basil. Simmer gently until the garlic is fragrant and the onions are softened. Add the tomatoes, chicken broth and the seasonings and simmer on low for at least 20-25 minutes. Add the grated cheese and the peas and simmer gently, while preparing the spaghetti as directed. Lift the spaghetti into a serving bowl. Drizzle a little olive oil over the spaghetti along with a dash of red pepper flakes and grated cheese. Top with the sauce and toss. Serve with freshly grated cheese.

PEAS AND SPAGHETTI PIE



Peas and Spaghetti Pie image

The peas in this yummy one-dish meal are tangled up in too many good ingredients, like sausage, ricotta, and swirls of spaghetti, to roll away.

Provided by Martha Stewart

Categories     Beef Recipes

Yield Makes 1 nine-by-thirteen-inch casserole

Number Of Ingredients 10

Unsalted butter, for baking dish
Salt and freshly ground pepper
1 pound spaghetti
1 tablespoon olive oil
1 Spanish onion, peeled and finely diced
1 pound (about 6 links) sausage, removed from casings and crumbled
2 cups fresh shelled peas, or 1 ten-ounce package frozen peas, thawed
1 cup heavy cream
8 large eggs
1 cup ricotta cheese

Steps:

  • Preheat oven to 350 degrees. Generously butter a 9-by-13-inch baking dish, and set aside. Bring a large pot of water to a boil; add salt and spaghetti. Cook according to package directions until pasta is al dente. Transfer to a colander, and drain.
  • Meanwhile, heat oil in a large saute pan over medium heat. Add onion; cook, stirring occasionally, until it is translucent, about 5 minutes. Add sausage, and cook, stirring frequently, until sausage is browned and cooked through, 5 to 10 minutes. Remove from heat; transfer mixture to a large bowl, reserving saute pan.
  • Add peas and the cooked spaghetti to sausage mixture. Pour heavy cream into reserved saute pan; deglaze pan over medium-high heat by stirring up any browned bits from bottom of pan with a wooden spoon. Remove from heat, and stir cream into spaghetti mixture.
  • In another large bowl, whisk together eggs and ricotta cheese; season with salt and pepper. Stir egg mixture into spaghetti mixture, and transfer to prepared baking dish. Place in oven, and bake until top is lightly browned and center is set, about 45 minutes. Remove from oven, and let rest a few minutes. Cut into squares, and serve.

PASTA WITH TOMATOES, PEAS AND CREAM



Pasta with Tomatoes, Peas and Cream image

A delicious, quick and easy, one pot meal that the family loves. You can saute shrimp or Italian sausage to go with this if you like to add meat.

Provided by PanNan

Categories     One Dish Meal

Time 30m

Yield 6-8 serving(s)

Number Of Ingredients 9

1 lb pasta (we like penne)
1 medium onion, chopped
1 tablespoon olive oil
2 cans diced tomatoes
10 ounces frozen peas
1/4 cup fresh basil leaf, chopped
1/4 cup heavy cream
1/2 teaspoon salt
1/4 teaspoon crushed red pepper flakes

Steps:

  • Cook pasta in boiling, salted water until al dente.
  • About a minute before the pasta is finished, add the frozen peas to the boiling water.
  • Drain pasta and peas.
  • Meanwhile, cook chopped onion in olive oil over medium heat until tender.
  • Add diced tomatoes, basil, cream, salt and the pepper flakes.
  • Stir and heat, but do not boil.
  • Serve sauce over pasta.

Tips:

  • For the best flavor, use fresh, ripe tomatoes. If fresh tomatoes are not available, you can use canned diced tomatoes.
  • Use a variety of mushrooms for a more complex flavor. Some good options include button mushrooms, shiitake mushrooms, and oyster mushrooms.
  • Add a pinch of red pepper flakes to the sauce for a little bit of spice. You can also add other herbs and spices, such as basil, oregano, or thyme.
  • Cook the pasta al dente, which means it should be cooked through but still have a slight bite to it.
  • Serve the spaghetti with a sprinkle of Parmesan cheese and a side of crusty bread.

Conclusion:

This spaghetti with peas and tomato sauce and mushrooms is a delicious and easy-to-make meal that is perfect for a weeknight dinner. The combination of flavors and textures is sure to please everyone at the table. So next time you're looking for a quick and tasty pasta dish, give this recipe a try.

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