Fresh veggies are tossed with pasta, in a light creamy sauce.
Life has been very busy lately. So busy that most nights the last thing I want to do is cook dinner. I am exhausted, unmotivated and feel like I'm treading water to stay afloat. I am anxiously counting down the days until the last day of school (9 more to go!!) and trying to think meals that don't require too much prep and too long of a cooking time. This pasta fit the bill perfectly.
I'm not a big meat eater. I'd be happy with meatless meals 80% of the time. So this veggie packed pasta was perfect for me. The kiddos liked it and Hubby avoided it like the plague since he loathes peas. I wasn't worried though, that meant more for me, which I enjoyed for lunch this weekend. It is a simple pasta, full of veggies and flavour. The cream sauce is light and flavourful.
10 oz of dry spaghetti pasta (about half the box)
3 Tbs olive oil
2 portobello mushrooms, ribs and stems removed and sliced
1 roasted red pepper, chopped
1 small onion, chopped
2 cloves garlic
1 C frozen peas
1/3 container of herb 'n garlic cream cheese
2 Tbs Parmesan cheese, plus more for serving
1/4 tsp salt and pepper
Cook pasta according to package directions, in a large pot of salted boiling water. Once cooked reserve 1C of pasta water, before draining pasta.
In a large skillet, heat oil over medium heat until it begins to ripple. Add in mushrooms and onion, and cook until mushrooms begin to take on a dark golden colour. Add in roasted red pepper, garlic and season with salt and pepper. Cook for 3 minutes; until red pepper is heated through.
Add cream cheese to the pan and stir to combine; adding some of the reserved pasta water to loosen/melt the cream cheese. Add in peas and cook until heated through. Add the cooked pasta to the skillet, along with the parmesan cheese and toss to coat; adding more reserved pasta water to loosen the sauce.
Serve with additional parmesan.