Simple Supper: Mushroom & Sweet Pea Pappardelle

In another life I must have been Italian because I can't ever seem to satisfy my lust for pasta. Really. I lurve the stuff. Anything that can be whipped up so quickly & still be so yummy is okay by me. So, in a rush out the door for Star Trek (yes, we're nerds) Ray & I slurped down a nice little dinner of mushrooms, sweet peas, & whole wheat pappardelle. We drenched it in a yummy cream sauce & sprinkled it with fresh herbs. The perfect spring meal for all of you readers in a rush.

Mushroom & Sweet Pea Pappardelle, for 2
1 handful whole wheat pappardelle, cooked al dente
2 c. white & crimini mushrooms, sliced
1 small handful fresh basil, chopped
2 sprigs fresh oregano, chopped
1 c. frzn. green peas
3 cloves garlic, minced
1 tbsp. olive oil
1 c. dry white wine
1/4 c. sour cream
salt to taste
pepper to taste


Bring a pot of salted water to boil. Meanwhile, saute the garlic until fragrant in 1 tbsp. olive oil (4 minutes). Toss in the mushrooms, peas & a bit more olive oil, salt & brown them (about 5 minutes). Add the wine & cook over medium heat until the wine has reduced by half (about 6 minutes). While the wine is reducing, add the pasta to the boiling water & cook until al dente (about 8 minutes).

Once the wine has reduced add the sour cream & half of the fresh herbs. Salt & pepper to taste. Once cooked, drain the pasta & add it to the mushrooms. Toss together & serve with the remaining herbs.