Peas And Mushroom Alfredo Food

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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.

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.

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.

TORTELLINI ALFREDO WITH PEAS AND BACON



Tortellini Alfredo With Peas and Bacon image

This elegant but easy recipe is sure to be a hit whether you are hosting a festive party or a casual get together.

Provided by Manami

Categories     Poultry

Time 25m

Yield 4 serving(s)

Number Of Ingredients 9

9 ounces refrigerated spinach and cheese tortellini, prepared according to package directions (Buitoni)
1 cup sliced onion
1 cup sliced fresh button mushroom
4 slices lean bacon, coarsely chopped (We used Turkey bacon)
10 ounces refrigerated low-fat alfredo sauce (we used Buitoni LIGHT Alfredo Sauce) or 10 ounces alfredo sauce (we used Buitoni LIGHT Alfredo Sauce)
1/2 cup green peas, cooked
flat-leaf Italian parsley (to garnish)
1/8 teaspoon fresh ground black pepper
freshly shredded parmesan cheese (We used a little of each) or romano cheese (We used a little of each)

Steps:

  • Saute onion, mushrooms and bacon in medium saucepan over medium-heat until bacon is crisp and the onions and mushrooms soft; drain.
  • Add pasta, sauce, pease and pepper; cook stirring occasionally, for 1 minutes.
  • Sprinkle with parsley and cheeses.
  • Serve with cheese and a rich, Chardonay.

Nutrition Facts : Calories 139.3, Fat 10.4, SaturatedFat 3.4, Cholesterol 15.4, Sodium 191.8, Carbohydrate 7.4, Fiber 1.7, Sugar 3, Protein 4.5

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.

CREAMY MUSHROOM PEAS



Creamy Mushroom Peas image

This is an great side with mashed potatoes and chicken! Company loves this one and so does my husband. Not the boring everyday plain peas.

Provided by CHEETO

Categories     Side Dish     Vegetables     Green Peas

Yield 4

Number Of Ingredients 9

2 cups frozen green peas
2 tablespoons butter
1 cup sliced fresh mushrooms
1 small chopped onion
1 tablespoon all-purpose flour
1 cup light cream
¼ teaspoon salt
¼ teaspoon ground black pepper
1 pinch ground nutmeg

Steps:

  • Fill a small saucepan with one inch of water. Bring to a boil, add peas, and cook until tender, about 5 minutes. Drain and set aside.
  • Melt butter in a medium saucepan over medium heat. Add mushrooms and onions, and cook for a few minutes, or until tender. Sprinkle flour over the mushrooms, and cook for 1 minute, stirring constantly. Gradually stir in cream, and season with salt, pepper and nutmeg. Cook, stirring until smooth and thick. Stir in peas, and remove from heat. Let stand for 5 minutes before serving.

Nutrition Facts : Calories 303.2 calories, Carbohydrate 16 g, Cholesterol 81.6 mg, Fat 24.7 g, Fiber 3.8 g, Protein 6.3 g, SaturatedFat 15.3 g, Sodium 292.9 mg, Sugar 5.2 g

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 :

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

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

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