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Farfalle with Creamy Mushrooms and Peas
Farfalle with Creamy Mushrooms and Peas recipe
Casey Barber
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(5 rated)
Cook time:
Prep time:


    • 1 tablespoon salt
    • 1/2 pound farfalle or other chunky pasta
    • 2 teaspoons olive oil, divided
    • 1 pound crimini mushrooms, cleaned, stemmed, and thinly sliced
    • 1 large garlic clove, minced
    • 2/3 cup frozen peas
    • 1/2 cup light cream or half and half


  1. Bring a 6-quart pot of water to a boil for the pasta. Add 1 tablespoon salt to the water and when it dissolves, stir in the farfalle.
  2. While the farfalle cooks, heat 1 teaspoon olive oil in a large saucepan or skillet over medium-high heat. Stir in half the sliced mushrooms, then cook without stirring for 3-4 minutes until the mushrooms have browned. Push them to the side of the skillet and add the remaining olive oil and mushrooms.
  3. When all the mushrooms have browned, reduce the heat to medium. Stir in the garlic and cook for 30 seconds until fragrant.
  4. Stir in the peas and cook, stirring occasionally, until completely warmed through. Add the cream and cook until mostly absorbed by the vegetables, about 2-3 minutes.
  5. When the farfalle is al dente, add it to the vegetables along with 1/4 cup of the pasta cooking water. Toss to combine and let the pasta cook for 30 seconds more to absorb the sauce.
  6. Divide the pasta between 4 bowls and serve immediately.