Spaghetti Alfredo with Mushrooms, Peas and Chillies

Spaghetti Alfredo with Mushrooms, Peas and Chillies

Alfredo but with all the fixins! Mushrooms, peas, fresh chillies and of course, extra parmesan.

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Course: Mains, Pasta and Noodles, Vegetarian

Cuisine: Italian

Diet: aleppo chilli, chickpeas, cream, mushrooms, parmesan, spaghetti

Prep Time: 15

Cook Time: 15

Total Time: 30

Servings:

Author: Eff | Food Daydreaming

Equipment

Ingredients

65 g unsalted butter, divided
2 garlic cloves, minced and divided
8 swiss brown mushrooms, cleaned and quartered
500 g spaghetti
1 cup frozen peas
300 ml thickened cream or half-and-half
200 g parmesan cheese, freshly grated
½ teaspoon fine sea salt
¼ teaspoon black pepper
¼ teaspoon nutmeg
2 long red chillies, finely sliced
Parsley, chopped, to serve

Instructions

Over medium heat, melt 15g of the butter in a small pan and saute one of the garlic cloves until fragrant, around 30 seconds. Add the mushrooms and cook, stirring occasionally, until they start to slightly caramelise around the edges, around 10 minutes. Set aside.
65 g unsalted butter, 2 garlic cloves, 8 swiss brown mushrooms
Cook the spaghetti in a large pot of salted water according to the packet’s directions. Add the frozen peas into the water during the last two minutes of cooking. Drain and set aside.
500 g spaghetti, 1 cup frozen peas
In the meantime, to start on the sauce, melt 50g of the butter in a large, high-sided skillet, over medium heat. Add the last garlic clove and sauté for 1 minute or until fragrant and lightly browned.
65 g unsalted butter, 2 garlic cloves
Whisk the cream into the butter and garlic until combined. Heat until the cream begins to simmer, around 4 minutes, whisking every now and then.
300 ml thickened cream or half-and-half
Add the freshly grated parmesan, salt, pepper and nutmeg and whisk to combine.
200 g parmesan cheese, ½ teaspoon fine sea salt, ¼ teaspoon black pepper, ¼ teaspoon nutmeg
Cook the sauce until it thickens and coats the back of a spoon, around 4 minutes, again whisking occasionally.
Toss the cooked mushrooms through the sauce and then add the cooked spaghetti and peas, as well as the chilli. Stir gently to cover the pasta with sauce and then check the seasoning. Scatter with chopped parsley and serve immediately.
2 long red chillies, Parsley

Notes

Where possible, opt for using freshly grated parmesan. Pre-grated, packaged parmesan usually contains potato starch to stop clumping or mould, and therefore doesn’t melt into a silky smooth sauce like freshly grated parmesan. And as an added bonus, you can freeze the rind to add to soups and stews for a cheesy kick.

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