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Pappardelle Pasta with Mushroom and Pea Cream Sauce

Source of Recipe


Southern Lady (May-June 2012)



List of Ingredients



• 2 Tbsp olive oil
  
• 1 Tbsp minced garlic
  
• 1 (8-ounce) package sliced baby portobello mushrooms
  
• ¾ tsp salt, divided
  
• ½ tsp ground black pepper, divided
  
• 1 (3-ounce) package cream cheese, softened
  
• 1½ cups whipping cream
  
• 1 cup fresh or frozen English peas
  
• 4 ounces hot cooked pappardelle pasta
  






Instructions



1. In a medium skillet, heat olive oil over medium heat. Add garlic; cook for 1 minute, stirring constantly. Add mushrooms, ½ teaspoon salt, and ¼ teaspoon pepper. Cook, stirring frequently, for 10 to 12 minutes or until lightly browned.
   
   
2. Add cream cheese, stirring until cream cheese melts. Add cream, remaining ¼ teaspoon salt, and remaining ¼ teaspoon pepper. Cook, stirring occasionally, for 6 to 7 minutes or until slightly thickened. Serve over hot cooked pasta.
   
   Makes 2 to 4 servings.