Creamy Mushroom and Pea Vegetarian Pasta

• 12 ounces penne pasta
• 2 tablespoons olive oil
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 10 ounces cremini or white mushrooms, sliced
• 1 cup frozen peas, thawed
• 1 cup plain Greek yogurt (full fat recommended)
• 1/2 cup grated Parmesan cheese
• 1/4 cup pasta cooking water
• Salt and black pepper, to taste
• 1/4 teaspoon crushed red pepper flakes (optional)
• 2 tablespoons chopped fresh parsley
• Juice of 1/2 lemon

Instructions

1. Bring a large pot of salted water to a boil. Cook the penne pasta according to package instructions until al dente. Reserve 1/4 cup of pasta cooking water and drain the rest.
2. While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the chopped onion and sauté for 3-4 minutes until softened.
3. Add the minced garlic and sliced mushrooms to the skillet. Cook, stirring occasionally, until the mushrooms release their moisture and start to brown, about 6-7 minutes.
4. Stir in the thawed peas and cook for another 2 minutes until heated through. Season with salt, black pepper, and crushed red pepper flakes if using.
5. Reduce the heat to low. Add the cooked pasta to the skillet with the vegetables. Stir in the Greek yogurt, grated Parmesan, and reserved pasta water, mixing well to create a creamy sauce that coats the pasta evenly.
6. Add the lemon juice and chopped parsley. Taste and adjust seasoning if needed. Heat gently for 1-2 minutes more, making sure the sauce doesn’t boil to avoid curdling the yogurt.
7. Serve immediately, garnished with extra Parmesan and parsley if desired.

Chef tips

• Use full-fat Greek yogurt for a richer, creamier sauce that won’t curdle when heated gently.
• If you prefer a vegan version, substitute Greek yogurt with a cashew cream and use nutritional yeast instead of Parmesan.
• Reserve pasta cooking water to help loosen the sauce if it becomes too thick—gradually add small amounts while stirring.
• For added protein, you can stir in cooked white beans or toss in toasted pine nuts before serving.