What I love about summer spaghetti with mushrooms and peas is the easy nature of the recipe. It’s perfect when making dinner for yourself or your family. This light comfort food can be served as a one-bowl meal or as a family-style dinner with a loaf of crusty sourdough and a delicious arugula salad.
Summer Spaghetti with Mushrooms and Peas
From the kitchen of Priya Hutner | Serves 4-6
1 package spaghetti
1 lb. porcini, cremini or portobello mushrooms, or combination of all
½ C peas
1 T olive oil
2 T butter
1 small onion, finely diced
2 cloves garlic
2 eggs
½ C Parmesan cheese
¼ C fresh basil leaves, cut into thin ribbons
1 t Kosher salt
1 t freshly ground black pepper
Cook the pasta al dente in a pot of salted water.
While water is boiling, heat olive oil and butter in large pan. Sauté onions on medium heat for 5 minutes. Add sliced mushrooms to the pan and cook on medium heat for about 5 minutes. Add peas to pan simmer for 2 minutes.
Whisk eggs and cheese together in a small bowl. Set aside. When pasta is done, reserve 2 cups of cooking water before draining pasta. Return drained pasta to pot. Add 1 cup of pasta water to pan with mushrooms and peas and mix into cooked pasta. Remove from heat, add egg and cheese mixture and stir to create a creamy sauce. Top with basil and serve hot.
