Creamy Mushroom Peas Recipe – Easy White Sauce Pasta

Last Updated on 2 months by Neha Deshmukh

Creamy Mushroom Peas Recipe – Easy White Sauce Pasta

Introduction

Oh, this one’s a hug in a bowl! I first made this creamy mushroom peas pasta when I was craving something comforting and quick after a long day. It’s become a family favourite, and honestly, it’s so easy to whip up, you’ll be making it on repeat too. It’s the perfect blend of earthy mushrooms, sweet peas, and a luscious, creamy white sauce. Let’s get cooking!

Why You’ll Love This Recipe

This creamy mushroom peas pasta is a winner for so many reasons. It’s ready in under 30 minutes, making it perfect for weeknight dinners. The flavour is incredibly satisfying – a classic comfort food that everyone enjoys. Plus, it’s surprisingly versatile! You can easily adapt it to suit your tastes and dietary needs.

Ingredients

Here’s what you’ll need to create this deliciousness:

• 1 tablespoon olive oil
• 1 tablespoon finely chopped garlic
• 2 tablespoons chopped celery
• ½ teaspoon red chilli flakes
• ½ teaspoon seasoning herbs
• ½ cup finely chopped onions
• 200 grams button mushrooms, diced
• ¼ teaspoon salt
• ½ teaspoon soy sauce
• ½ teaspoon black pepper powder
• 1 veggie stock cube
• ¼ cup water
• 2 tablespoons unsalted butter
• 2 tablespoons maida (all-purpose flour)
• 2 cups whole cow milk
• ¼ cup fresh dairy cream
• 1 cup fresh peas (boiled)
• 2 tablespoons spring onions, finely chopped
• 1/8 teaspoon nutmeg

Ingredient Notes

Let’s talk ingredients! A few little things can make a big difference:

• Maida (All-Purpose Flour): We’re using maida to create a classic roux for our white sauce. This gives it that lovely, smooth texture. Don’t skip the low and slow cooking of the flour in butter – it’s key to avoiding a floury taste!
• Mushrooms: I love using button mushrooms for this recipe because they’re readily available and have a mild flavour. But feel free to experiment! Cremini or shiitake mushrooms would also be fantastic.
• Fresh Cream: Honestly, fresh dairy cream makes all the difference in this sauce. It adds a richness and flavour that you just can’t get with alternatives. While you can use cooking cream, the flavour won’t be quite as decadent.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Heat the olive oil in a pan over medium heat. Add the garlic, celery, red chilli flakes, and herbs. Sauté for about a minute until fragrant.
2. Add the chopped onions and cook until they become soft and translucent. Now, toss in the diced mushrooms.
3. Sprinkle in the salt, soy sauce, and black pepper powder. Crumble in the veggie stock cube and give everything a good mix.
4. Pour in ¼ cup of water, cover the pan, and let it simmer for 5-6 minutes, or until the mushrooms are tender. Once they’re cooked, set the mushroom mixture aside.
5. In a separate pan, melt the butter over low heat. Add the maida and cook for 2 minutes, stirring constantly, until it’s lightly golden and smells nutty. Grate in the nutmeg.
6. Gradually whisk in the cold milk, a little at a time, to prevent any lumps from forming. Keep stirring! Once all the milk is added, cook over medium heat until the sauce thickens. Stir in the fresh cream.
7. Now for the magic! Combine the creamy white sauce with the cooked mushroom mixture. Gently fold in the boiled peas.
8. Garnish with finely chopped spring onions and serve hot. It’s delicious with rice or egg noodles!

Expert Tips

• Don’t rush the white sauce! Low and slow is the way to go for a smooth, lump-free sauce.
• Taste as you go! Adjust the salt and pepper to your liking.
• For extra flavour, try adding a pinch of garlic powder to the mushroom mixture.

Variations

This recipe is a great base for experimentation! Here are a few ideas:

• Vegan Adaptation: Swap the butter for plant-based butter, the cow milk for almond or soy milk, and the dairy cream for coconut cream or cashew cream.
• Gluten-Free Adaptation: Use a gluten-free all-purpose flour blend instead of maida.
• Spice Level: If you like things a little spicier, add more red chilli flakes! A dash of cayenne pepper would also work.
• Festival Adaptations: This makes a lovely side dish for Christmas or any special occasion. My aunt always makes a big batch for Diwali!

Serving Suggestions

This creamy mushroom peas pasta is fantastic on its own, but here are a few ideas to complete the meal:

• Serve with a side of garlic bread for dipping into that delicious sauce.
• A simple green salad adds a fresh contrast.
• For a heartier meal, add some grilled chicken or paneer.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop or in the microwave.

FAQs

• What type of mushrooms work best in this recipe? Button mushrooms are great, but cremini or shiitake mushrooms also work beautifully!
• Can I make this ahead of time? You can make the mushroom mixture ahead of time and store it in the fridge. Just make the white sauce and combine everything when you’re ready to serve.
• How can I adjust the thickness of the white sauce? If the sauce is too thick, add a splash of milk. If it’s too thin, simmer for a few more minutes to allow it to thicken.
• Is it possible to freeze leftovers? While you can freeze leftovers, the sauce may separate slightly upon thawing. It will still taste good, but the texture might not be as creamy.
• What is the best way to boil the peas to retain their color and nutrients? Briefly blanch the peas in boiling water for just 2-3 minutes, then immediately plunge them into ice water to stop the cooking process. This will keep them bright green and full of nutrients!