The week started as a really interesting one with so many things happening and me getting totally busy in my “blog world”. I finally got hold of a copy of “Plate to Pixel – Digital Food Photography & Styling” by Helene Dujardin, a book I have been longing to read. If you are serious about food photography, this is the right choice. The simplicity in the writing and the stunning photos are a real inspiration, especially if you are a newbie.

So as I was saying about my week, after a late Friday night at my friends place chit chatting and watching a movie, my Saturday morning turned out to be a slow n sleepy one and all I needed was a “minimal effort lunch”. So I decided, it’s going to be a meatless Saturday with mushrooms as the highlight! Ohh by the way, I love mushrooms and its combination with all sorts of ingredients, like garlic, broccoli, peas or chicken.

And here I have from my collection, one of my few recipes for a comfort food with minimum ingredients. It is super easy to cook and you can vary the ingredients with protein or other veggies per the availability in your pantry.

This time I’ve skipped preparing my white sauce, instead made it simple with only garlic, mushrooms and peas, and topped with some grated parmesan cheese. If you love the creamy texture of the white sauce, you can check out my previous pasta recipe and mix it to this dish. Both taste delicious…!!!

Enjoy…!!

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Spaghetti with Garlic, Mushroom and Peas

A simple no-sauce veggie pasta with Garlic, Mushrooms, Peas and Parmesan Cheese. 

Course Main Course

Cuisine Italian

Keyword pasta, vegeterian

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 3

Author Akhila

Ingredients

• 8 ounces of spaghetti/linguine
• 3 garlic cloves (finely chopped)
• 1 cup peas (thawed, I used frozen peas)
• 1 cup mushrooms (8-10 nos)
• parmesan cheese (grated)
• 2 tbsp butter
• salt as required
• pepper (as required)
• olive oil (as required)

Instructions

• Prepare spaghetti as per package instructions to al dente. Drain it and toss with olive oil to prevent sticking.
• Clean and pat dry mushrooms, slice into small pieces.
• Heat butter in a pan on a medium flame, add sliced garlic and saute for a while until tender.
• Add mushrooms and peas, salt and pepper, mix well and close the lid to cook for 5 minutes.
• Toss the noodles into the pan and stir to combine well. Add grated parmesan cheese and garnish with fresh chopped parsley leaves (optional).
• Serve immediately.

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