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1
Cook pasta according to package directions until al dente.
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2
Drain, rinse, and set aside.
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3
In a large skillet or Dutch oven, heat 1 tablespoon of olive oil over medium-high heat.
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4
Add the broccoli, along with a pinch of salt, and cook for 4-5 minutes, or until broccoli is crisp-tender.
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5
Remove to a bowl and set aside.
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6
Heat the remaining tablespoon of oil in the pan and add the mushrooms, cooking for 2 to 3 minutes or just until they start to soften and take on some color.
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7
Remove to a bowl and set aside.
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8
In the same pan, melt 3 tablespoons of the butter.
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9
Add the onion, sauteing for 3-4 minutes, or until they begin to turn soft and translucent.
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10
Add the garlic and cook for 1 minute.
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11
Sprinkle in the flour and cook, stirring well the combine, for another minute.
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12
Slowly pour in the wine, stirring constantly, and cook just until most of the wine has cooked off.
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13
Now slowly pour in the stock and milk, whisking as needed to break up any lumps.
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14
Bring mixture to a simmer, stirring constantly, until thick and bubbly, about 5 minutes.
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15
Lower heat to medium-low and stir in the cheese and season with salt and pepper to taste.
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16
Add the broccoli, mushrooms and thawed peas back into the pan, stirring to combine.
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17
When vegetables are heated through, add the cooked pasta to the pan, tossing to combine.
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18
Toss with the remaining tablespoon of butter until melted.
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19
Serve with extra Parmesan as desired.
