Creamy Pea, Mushrooms and Brie Pasta Recipe
This quick and easy vegetarian mushroom and brie pasta is perfect for a speedy veggie dinner. Fusilli pasta is tossed with crispy sautéed mushrooms and fresh peas, then lightly coated in a creamy brie sauce infused with black pepper and basil. Serve with crunchy garlic bread, and for a touch of indulgence, sprinkle some parmesan shavings on top.
Ingredients
Pasta
- black pepper (to taste)
- 75 grams brie cheese
- 75 ml double cream
- 3 sprig fresh basil
- 200 grams fusilli pasta
- 200 grams mushrooms
- 0.5 tbsp olive oil
- 100 grams frozen peas
- salt (to taste)
- 1 cloves garlic
Bread
- 1 stick garlic bread
Instructions
- half fill a medium pan with water and boil,add a spot of olive oil and a pinch of salt to the boiling water, add the pasta to the boiling water and cook until tender but with a slight bite
- set the oven to 200C 400F or gas mark 6, put the garlic bread on the baking tray and place in the oven follow cooking instructions on packaging
- while the pasta is cooking, heat the olive oil in the frying pan, wash and slice the mushrooms, add the mushrooms to the frying pan, fry till golden brown
- peel and crush the garlic using the garlic crusher or chop finely, add the garlic to the frying pan, Add the cream to the frying pan, cut the brie into cubes, add to the frying pan, cook till the cheese melts, taste and season with salt and pepper if necessary
- add the peas to the pasta, cook for 2 minutes, drain the pasta, reserve a few tbsps of cooking liquid from the pasta,return the pasta to the pan
- add the pasta sauce to the pasta, add the reserved pasta liquid, taste and season with salt and pepper if necessary
- divide the pasta between the serving plates, wash and tear the basil leaves, sprinkle the basil over the pasta
- remove garlic bread from the oven, serve the pasta with garlic bread
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