Curry Pasta with Mushrooms and Peas

I think I’m going to make “Pasta Sunday” a trend. I love it. I cannot think of a more luxurious meal to have before starting another busy week than a good pasta dish. Last week I used a blend of Yellow Bell Pepper and Tomato Cracked Pepper Pappardelle with Asparagus and Shrimp. I am slightly obsessed with the Pappardelle Pasta Company and also purchased Goan Curry Angel Hair at the Farmers Market. Seriously, this pasta even tastes good dry. I knew it would be a flavorful foodventure.Goan Curry Angel Hair with Mushrooms and Peas in a Mushroom Cream Sauce

Be still my beating heart.Yes.Sheldrake Point 2008 Riesling.

Needless to say, I was pretty impressed with my 10-minutes of effort. Let’s get cooking.First, you are going to need Pappardelle Goan Curry Pasta. I know, if you don’t have a seller near you this might not be possible. They have an online shop, however; a nice spicy blend will do. You can always Google local pasta makers. You never know what you might find on Google.  Anyways, cook according to directions.Find a 4-oz pack of mixed mushrooms and 1/2 cup frozen peas.Saute mushrooms in oil until tender.Add peas, salt and pepper. 1-2 minutes to warm.Add 1/4 cup white wine.And 1/2 cup creamy mushroom soup.Bring to a boil and reduce by half for a nice thick sauce. Add pasta to the pan to coat.Plate and enjoy!!

Curry Pasta With Mushrooms and Peas

(serves 1 easily multiplied)

• Goan Curry Angel Hair Pasta from Pappardelle Pasta
• Olive Oil
• 4 oz Mixed Mushrooms (Mine was a blend of oyster, shiitake and bella.)
• 1/2 cup frozen peas
• salt and pepper
• 1/4 cup white wine
• 1/2 cup cream of mushrooms soup

1. Cook pasta according to directions.
2. In a small saute pan, heat oil over a medium flame. Add mushrooms until tender.
3. Add peas 1-2 minutes.
4. Add wine and mushroom soup. Increase to boil and reduce by half, constantly stirring to avoid sticking.
5. Add the pasta to the pan, toss to coat.
6. Devour.

Enjoy,

Nora