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1.
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Cook pasta according to package directions in very salty water.
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2.
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While pasta cooks, prepare the sauce.
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In a large pot or high-walled saucepan (large enough to fit the cooked pasta and everything else) heat olive oil over medium-high heat.
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3.
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Add minced garlic and sliced onions to olive oil and cook until onions have softened.
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4.
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Add sliced mushrooms to the pan and stir to coat with oil.
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Cook for about five minutes, until mushrooms have reduced and started to caramelize.
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5.
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Add salt, pepper, broccoli and peas into the saucepan.
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Cook until veggies have turned bright green, about two minutes.
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6.
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Add half-and-half (or cream, or milkwhatever youve got on hand) to saucepan and bring to a low simmer.
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7.
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Add one tablespoon of butter to the sauce at a time, stirring well and melting each pat of butter between each addition.
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8.
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When youve added all the butter into the sauce and the pasta is cooked, add the pasta into the sauce and toss to coat.
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This isnt a heavy sauce.
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Its just enough to coat the pasta.
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If you want it to be heartier/saucier, increase the amounts of half-and-half and butter you use.
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9.
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Garnish with Parmesan cheese and serve immediately.
