Potato Mushroom Pea 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.

POTATO, MUSHROOM, & PEA ALFREDO



Potato, Mushroom, & Pea Alfredo image

Amazing side dish

Provided by barbara lentz

Categories     Potatoes

Time 30m

Number Of Ingredients 11

6 large yukon gold potatoes peeled and cubed
2 Tbsp olive oil
8 oz mushrooms sliced
3 small shallots chopped
4 clove garlic minced
1 tsp ground thyme
1 c heavy cream
2 c parmigiano-reggiano, grated
1 c frozen peas
salt and pepper
fresh parsley chopped

Steps:

  • 1. Cook the potatoes in salted boiling water. Set aside. Add the oil to large skillet. Saute the shallots, mushrooms and garlic until mushrooms start to get brown. Remove from skillet and set aside. Wipe the skillet out.
  • 2. Add the heavy cream to the skillet and bring to a boil. Stir in the cheese and thyme. Let the cheese melt. Add the frozen peas. Cook 2 minutes. Add the potatoes and mushroom mixture back into pan.
  • 3. Taste and season with salt and pepper. Garnish with Parsley

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.

ALFREDO POTATO CASSEROLE



Alfredo Potato Casserole image

Potatoes layered with a mixture of ham, peas and Swiss cheese, cooked in purchased Alfredo sauce and seasoned with Parmesan. You can substitute frozen chopped spinach or broccoli.

Provided by Lorac

Categories     One Dish Meal

Time 1h20m

Yield 6-8 serving(s)

Number Of Ingredients 7

1 (12 ounce) jar alfredo sauce
1 cup milk
1 1/2 cups diced ham
2 cups shredded swiss cheese
1 (10 ounce) package frozen peas, thawed
3 lbs baking potatoes, peeled and sliced 1/8 inch thick
6 tablespoons grated parmesan cheese

Steps:

  • Preheat oven to 400°F.
  • In a medium bowl, whisk the Alfredo sauce and milk until blended.
  • Add ham, Swiss cheese and peas to another bowl and mix well.
  • Grease a 9 x 13 inch baking dish and spread 3/4 cup of the Alfredo mixture over the bottom of the dish.
  • Top with 1/2 of the potatoes, 1/2 of the ham mixture, 3/4 cup Alfredo and sprinkle with 3 tbsp Parmesan.
  • Layer remaining potatoes, ham mixture, Alfredo sauce and Parmesan.
  • Cover and bake 45 minutes.
  • Reduce heat to 350°F, remove cover and bake 15 minutes or until brown and bubbly and potatoes are tender.

HAM & PEA ALFREDO PASTA



Ham & Pea Alfredo Pasta image

I have also made this with Asparagus or peas and soy bean mixture. Use you choice of fresh or dried pasta. Very rich and VERY good! Leftover sauce is awesome the next day.

Provided by danno 50

Categories     Ham

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 9

2 cups fresh sliced mushrooms
1 small onion, diced
2 garlic cloves, minced
2 cups cooked ham, cut into 1 inch long strips
2 cups frozen peas, thawed
8 ounces cream cheese
2 cups whipping cream
1 cup butter
3/4 cup grated parmesan cheese

Steps:

  • 1.) Fry Mushrooms, Onions, and Garlic until just soft in your favorite oil until just soft.
  • 2.) Remove from heat and place in a bowl with Ham and Peas which you will add to the sauce later.
  • 3.) On medium low heat, melt Butter and Cream Cheese. Stir to combine and then add Whipping Cream.
  • 4.) Turn heat to medium and bring to a soft boil. Add Ham and Pea mixture and bring to a soft boil again. Reduce to simmer and bring your pasta water to a boil.
  • 5.) Boil pasta till al dente. Drain and serve with covered with Alfredo sauce.
  • 6.) Finish with fresh ground nutmeg or garnish of your choice.

Nutrition Facts : Calories 1263.9, Fat 119.3, SaturatedFat 72.2, Cholesterol 400.4, Sodium 2055.7, Carbohydrate 18.9, Fiber 3.7, Sugar 7, Protein 34

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