Pasta With Mushrooms, Cauliflower and Peas Recipe

Name: Pasta With Mushrooms, Cauliflower and Peas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound fresh white mushrooms; 1 teaspoon olive oil; 8 ounces whole onion or 7 ounces chopped onion (1 2/3 cups); 4 ripe plum tomatoes; 1 tablespoon parsley; 3 cups cauliflower florettes; 1/4 teaspoon hot pepper flakes; 8 ounces fresh pasta shells or other small pasta; 1 cup nonfat yogurt; 1 cup reduced fat ricotta; 2 ounces Parmigiano Reggiano (or 4 tablespoons, grated); 1 cup frozen peas; Freshly ground black pepper; 1/4 teaspoon salt, optional

Servings: persons

1 pound fresh white mushrooms
1 teaspoon olive oil
8 ounces whole onion or 7 ounces chopped onion (1 2/3 cups)
4 ripe plum tomatoes
1 tablespoon parsley
3 cups cauliflower florettes
1/4 teaspoon hot pepper flakes
8 ounces fresh pasta shells or other small pasta
1 cup nonfat yogurt
1 cup reduced fat ricotta
2 ounces Parmigiano Reggiano (or 4 tablespoons, grated)
1 cup frozen peas
Freshly ground black pepper
1/4 teaspoon salt, optional

1
Wash and trim mushrooms and slice them in food processor.
2
Heat oil in large nonstick pot or skillet; add mushrooms and cook over medium-high heat.
3
Chop whole onions finely in food processor by pulsing and add to mushrooms; continue to saute until onions soften.
4
Bring water for pasta to boil in covered pot.
5
Wash, trim and quarter tomatoes; wash, dry and coarsely chop parsley; chop tomatoes and parsley finely in food processor by pulsing; add to onions and mushrooms; reduce heat to simmer.
6
Chop cauliflower in food processor by pulsing; add to pot with hot pepper flakes; cover and continue cooking about 5 minutes, until vegetables are soft.
7
Cook the pasta.
8
In food processor, blend yogurt and ricotta.
9
Coarsely grate Parmigiano and stir into yogurt mixture.
10
Add the peas to the vegetables and cook 2 minutes longer.
11
Remove from heat; stir in yogurt mixture; season with pepper and salt, if desired.
12
Drain pasta and stir in.

542

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 pound fresh white mushrooms, 1 teaspoon olive oil, 8 ounces whole onion or 7 ounces chopped onion (1 2/3 cups), 4 ripe plum tomatoes, and more.

Yes, Pasta With Mushrooms, Cauliflower and Peas falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Pasta With Mushrooms, Cauliflower and Peas

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions