Best 9 Peas And Mushroom Alfredo Recipes

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Peas and mushroom alfredo is a delicious and versatile pasta dish that can be enjoyed by people of all ages. The creamy, flavorful sauce, tender peas, and savory mushrooms come together to create a meal that is both satisfying and easy to make. This article will provide you with a comprehensive guide to cooking the perfect peas and mushroom alfredo, from selecting the right ingredients to mastering the cooking techniques. Whether you are a seasoned cook or a beginner in the kitchen, this guide will help you create a delicious and memorable dish that will impress your family and friends.

Here are our top 9 tried and tested recipes!

PEAS AND MUSHROOM ALFREDO



Peas and Mushroom Alfredo image

This is something quick and easy that I serve has a side dish or even a main dish. I like to make my own alfredo sauce for this recipe, using "Recipe#111347".

Provided by CookingONTheSide

Categories     One Dish Meal

Time 30m

Yield 6 serving(s)

Number Of Ingredients 9

1 (1 lb) box fettuccine
2 tablespoons olive oil
1 (10 ounce) package fresh mushrooms, sliced
1 -2 garlic clove, minced
1 (15 -16 ounce) package refrigerated alfredo sauce
1 (10 ounce) package frozen peas
1 -2 cup grated romano cheese
salt, to taste
fresh ground black pepper, to taste

Steps:

  • Cook fettuccine as label directs.
  • While it's cooking, heat olive oil over medium heat in large saute pan.
  • Saute mushrooms and garlic in olive oil until juices evaporate and mushrooms are lightly browned.
  • Add Alfredo sauce and peas to mushroom and garlic; heat through.
  • Add 1 cup Romano cheese; stir to combine.
  • Drain fettuccine.
  • In large mixing bowl, toss fettuccine and Alfredo-sauce mixture.
  • Season with salt and pepper to taste.
  • Serve hot with remaining Romano.

RAVIOLI ALFREDO WITH PEAS



Ravioli Alfredo With Peas image

Provided by Food Network Kitchen

Categories     main-dish

Time 20m

Yield 4 servings

Number Of Ingredients 9

Kosher salt
2 9-ounce packages mushroom ravioli
Freshly ground pepper
4 tablespoons unsalted butter
1/2 cup heavy cream
1 cup frozen peas, thawed
1/2 cup grated parmesan cheese
Pinch of freshly grated nutmeg
2 tablespoons chopped fresh parsley

Steps:

  • Bring a large pot of salted water to a boil. Add the ravioli and cook as the label directs. Reserve 1/2 cup of the cooking water, then drain the ravioli.
  • Combine the butter, cream and peas in a large skillet and bring to a simmer over medium heat; cook 1 minute. Add the ravioli, cheese, nutmeg and a splash of the reserved cooking water to the skillet and toss. Add more cooking water to thin the sauce, if needed. Season with salt and pepper. Divide among bowls and top with the parsley.

MUSHROOM AND PEA FARROTTO



Mushroom and Pea Farrotto image

Provided by Giada De Laurentiis

Categories     main-dish

Time 1h20m

Yield 4 servings

Number Of Ingredients 12

1/4 cup extra-virgin olive oil
10 ounces cremini or mixed mushrooms, sliced
2 leeks, green parts and roots removed, halved lengthwise, then sliced into half moons and soaked in cold water to remove grit
2 cloves garlic, smashed
1/2 teaspoon kosher salt
1 cup farro, rinsed
1 cup dry white wine
3 cups low-sodium chicken or vegetable broth
1/3 cup freshly grated Parmigiano-Reggiano
1/3 cup freshly grated Pecorino Romano
4 tablespoons unsalted butter
3/4 cup frozen peas, thawed

Steps:

  • Heat a 3 1/2-quart pan over medium-high heat. Add 2 tablespoons of the oil and heat for 30 seconds. Add the mushrooms to the pan and cook, stirring often, until golden brown and all of the water cooks out, 8 to 10 minutes. Remove the mushrooms to a plate with a slotted spoon. Add the remaining 2 tablespoons oil and the leeks. Reduce the heat to medium and cook the leeks, stirring often, until soft and fragrant, about 3 minutes. Add the garlic and salt and cook 1 more minute. Add the farro to the pan and stir to coat the grains in the oil and toast slightly, 2 to 3 minutes. Deglaze with the wine and stir. Cook the farro, stirring occasionally, until the wine evaporates almost completely, about 8 minutes. Add the broth in 1-cup increments, cooking until the liquid almost completely evaporates before adding the next increment; this will take about 45 minutes to complete. Remember to stir often to create a creamy texture.
  • When the farro is tender and absorbs almost all of the liquid, stir in the mushrooms, Parmigiano-Reggiano, Pecorino Romano and butter. Continue to stir until the butter is melted in and the mixture is creamy. Stir in the peas at the last minute and serve.

SUNNY'S EASY MUSHROOM, PEAS AND PASTA WITH 1-2-3 ALFREDO SAUCE



Sunny's Easy Mushroom, Peas and Pasta with 1-2-3 Alfredo Sauce image

Provided by Sunny Anderson

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 10

2 tablespoons olive oil
4 fresh sage leaves
Kosher salt and ground black pepper
1 pound mixed wild mushrooms, sliced
1 pound fresh fettuccine
1 cup frozen peas (no need to defrost)
1 cup chicken stock
1 clove garlic, grated on a rasp
3 cups grated Pecorino Romano cheese
2 cups heavy cream

Steps:

  • For the pasta: In a large pan with sides and a lid, add the olive oil over medium heat. Add the sage and fry until just crisp, 2 to 3 minutes. Remove to a paper towel-lined plate and season with a tiny pinch of salt.
  • Add the mushrooms to the pan and cook, stirring, until wilted and darkened, 5 to 8 minutes; season with salt and pepper. Add the pasta, peas and chicken stock. Cook, stirring and tossing, until all the liquid is absorbed, 1 to 2 minutes.
  • For the 1-2-3 alfredo sauce: Add the garlic to the pan and toss, then add the cheese and heavy cream. Stir to coat everything, then cover and reduce the heat to low. Cook, covered, until the sauce has combined and thickened slightly, about 8 minutes.
  • Top each portion with a fried sage leaf.

CHICKEN & MUSHROOM ALFREDO



Chicken & Mushroom Alfredo image

Everyone in my family loves when I make this dinner...even my kids! What's great about this recipe is that you can add vegetables you have on hand to make it heartier, such as corn, peas, or diced red bell pepper. -Monica Werner, Temecula, California

Provided by Taste of Home

Categories     Dinner

Time 4h20m

Yield 4 servings.

Number Of Ingredients 12

4 bone-in chicken breast halves (12 to 14 ounces each), skin removed
2 tablespoons canola oil
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1 cup chicken broth
1 small onion, chopped
1 jar (6 ounces) sliced mushrooms, drained
1/4 teaspoon garlic salt
1/4 teaspoon pepper
8 ounces fettuccine
1 package (8 ounces) cream cheese, softened and cubed
Shredded Parmesan cheese, optional

Steps:

  • In a large skillet, brown chicken in oil in batches. Transfer to a 4- or 5-qt. slow cooker. In a large bowl, combine the soups, broth, onion, mushrooms, garlic salt and pepper; pour over meat. Cover and cook on low for 4-5 hours or until chicken is tender., Cook fettuccine according to package directions; drain. Remove chicken from slow cooker and keep warm. Turn slow cooker off and stir in cream cheese until melted. Serve chicken and sauce with fettucine. Top with Parmesan cheese if desired.

Nutrition Facts :

MUSHROOM TORTELLINI ALFREDO



Mushroom Tortellini Alfredo image

Refrigerated tortellini is good quality, and oh so suitable for a quick and easy weeknight meal. Alfredo sauce is rich, velvety, and indulgent, but it's worth the splurge occasionally, and you'll look like a super chef.

Provided by lutzflcat

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Pasta Sauce Recipes     Creamy     Alfredo Pasta Sauce Recipes

Time 25m

Yield 4

Number Of Ingredients 10

2 (9 ounce) packages refrigerated cheese tortellini
6 tablespoons unsalted butter
1 (8 ounce) package sliced baby bella mushrooms
2 cups heavy cream, divided
1 ½ cups grated Parmesan cheese
1 teaspoon grated lemon zest
1 pinch freshly grated nutmeg
sea salt and freshly ground black pepper to taste
1 tablespoon grated Parmesan cheese, or to taste
1 tablespoon chopped fresh parsley

Steps:

  • Fill a large pot with lightly salted water and bring to a rolling boil; stir in tortellini and return to a boil. Cook uncovered, stirring occasionally, until the tortellini float to the top and are tender yet firm to the bite, 2 to 3 minutes; do not overcook. Drain, reserving some pasta water.
  • Meanwhile, melt butter over medium heat in a large skillet. Add mushrooms, and saute until tender and golden brown, about 5 minutes. Reduce heat to low, pour in 1 1/2 cups of cream, and simmer, stirring occasionally, 4 to 5 minutes.
  • Remove the skillet from the heat and add drained tortellini; toss to combine. Stir in remaining 1/2 cup of heavy cream, 1 1/2 cups Parmesan cheese, lemon zest, nutmeg, sea salt, and pepper; toss until well incorporated.
  • Place the skillet over low heat and cook until Parmesan has melted and sauce has thickened slightly, 1 to 2 remaining Parmesan and parsley.

Nutrition Facts : Calories 1115.8 calories, Carbohydrate 67.1 g, Cholesterol 292.5 mg, Fat 81.7 g, Fiber 4.2 g, Protein 33.8 g, SaturatedFat 49.5 g, Sodium 1090.9 mg, Sugar 4.8 g

PEAS WITH MUSHROOMS



Peas with Mushrooms image

This recipe is a savory side dish with a fresh taste, even though it calls for convenient frozen peas.-Mary Dennis, Bryan, Ohio

Provided by Taste of Home

Categories     Side Dishes

Time 15m

Yield 4 servings.

Number Of Ingredients 8

1/2 pound fresh mushrooms, sliced
2 tablespoons sliced green onions
1 tablespoon butter
1/4 teaspoon dried marjoram
1/4 teaspoon salt, optional
1/8 teaspoon pepper
Dash ground nutmeg
1 package (10 ounces) frozen peas, cooked

Steps:

  • In a skillet over medium heat, saute the mushrooms and onions in butter for 3-5 minutes. Add marjoram, salt if desired, pepper and nutmeg; mix well. Add peas and heat through.

Nutrition Facts : Calories 95 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 117mg sodium, Carbohydrate 10g carbohydrate (0 sugars, Fiber 0 fiber), Protein 4g protein. Diabetic Exchanges

PEAS WITH MUSHROOMS



Peas with Mushrooms image

Very easy. Great with steak or fish.

Provided by MOLSON7

Categories     Side Dish     Vegetables     Green Peas

Time 20m

Yield 4

Number Of Ingredients 9

1 small onion, chopped
2 cloves garlic, minced
2 tablespoons butter
1 (10 ounce) package frozen green peas, thawed
1 (4.5 ounce) jar sliced mushrooms, drained
1 teaspoon white sugar
½ teaspoon salt
¼ teaspoon dried thyme
1 pinch black pepper

Steps:

  • Cook peas according to package directions. Set aside.
  • Melt butter in a skillet over medium heat. Saute onion and garlic in butter until tender, about 5 minutes. Stir in the peas and mushrooms, then season with sugar, salt, thyme and pepper. Reduce heat to low, and cook just until heated through.

Nutrition Facts : Calories 127.6 calories, Carbohydrate 14.7 g, Cholesterol 15.3 mg, Fat 6.2 g, Fiber 4.2 g, Protein 4.7 g, SaturatedFat 3.7 g, Sodium 546.1 mg, Sugar 6.2 g

FETTUCCINE ALFREDO WITH SPICY SHRIMP, PEAS AND MUSHROOMS RECIPE - (4/5)



Fettuccine Alfredo with Spicy Shrimp, Peas and Mushrooms Recipe - (4/5) image

Provided by á-3821

Number Of Ingredients 10

1 lb fettuccine noodles
1 stick butter
1 cup heavy cream
Salt & pepper to taste
2 cups fresh grated Parmesan cheese
1 lb bag frozen shrimp
1 tbsp olive oil
2 tsp crushed red pepper flakes
1 cup frozen peas
8 oz sliced mushrooms

Steps:

  • Steps for Shrimp & Mushrooms: Thaw shrimp in sink full of cold water; about 15 min. Remove tails. Wash mushrooms and pat dry. In a small saucepan, add olive oil, crushed red pepper, shrimp and mushrooms. Sauté until tender and mushrooms begin to brown. Shrimp should no longer be transparent. Steps for Sauce: Prepare pasta as directed. When pasta is finished, Scoop out about 1/4 cup of the pasta water and set aside. In saucepan or skillet, warm butter and cream. Season with salt and pepper. While butter is melting, place half the Parmesan cheese into a large serving bowl. Next, pour the warm butter sauce over the cheese. Let it set while u drain the pasta. Immediately add pasta to the bowl of cheese sauce. Toss then sprinkle with the remaining cheese. Add a little of the reserved pasta water if too goopy. Toss in sautéed shrimp, peas and mushrooms.

Tips:

  • Use high-quality ingredients: Fresh peas and mushrooms, good quality Alfredo sauce, and freshly grated Parmesan cheese will make a big difference in the final dish.
  • Cook the peas and mushrooms properly: Peas should be cooked until tender but still retain their bright green color. Mushrooms should be cooked until they are golden brown and slightly tender.
  • Don't overcook the pasta: Pasta should be cooked al dente, or slightly firm to the bite. Overcooked pasta will become mushy and ruin the dish.
  • Use a good quality Alfredo sauce: You can either make your own Alfredo sauce from scratch or use a store-bought sauce. If using a store-bought sauce, be sure to choose one that is creamy and flavorful.
  • Grate your own Parmesan cheese: Freshly grated Parmesan cheese has a much better flavor than pre-packaged grated cheese.
  • Serve immediately: Peas and mushroom Alfredo is best served immediately after it is made. The pasta will start to absorb the sauce and become mushy if it sits for too long.

Conclusion:

Peas and mushroom Alfredo is a delicious and easy-to-make dish that is perfect for a weeknight meal. It is also a great way to use up leftover peas and mushrooms. With a few simple tips, you can make a delicious and creamy Peas and Mushroom Alfredo that your whole family will love. So next time you're looking for a quick and easy meal, give this recipe a try.

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