Mushroom Peas and Pasta


  • 12 oz. sliced mushrooms
  • 1 1/4 c. peas ( fresh or frozen)
  • 4 tbsp. butter
  • 1/2 c. veggie broth
  • salt & pepper
  • 2 c. leftover cooked angel hair pasta
  • 6 slices of Swiss cheese


  1. In a large skillet, melt half of the butter. Sauté the mushrooms about 5 minutes on med high heat.
  2. Lower heat to med, add peas, broth, and salt and pepper. Stir and cook 5 min.
  3. Spread the mixture out to the outer edges of the pan. Raise heat up to med high, melt remaining butter in the center of pan.
  4. Spread out cooked pasta and cook till browned, stirring occasionally.
  5. Preheat oven on broil.
  6. Plate up pasta topped with mushrooms and peas. Layer cheese over the veggies. (On oven safe plate).
  7. Place plate under broiler, not on top rack.
  8. Broil 3-5 minutes (watch it) to melt cheese till just starting to brown.

Serves: 2-3 as main entrée, 6-8 as side dish

Credit: Camille Van Sant