Ingredients

  • 8 oz whole wheat pasta (penne or fusilli)
  • 2 tablespoons olive oil
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 8 oz fresh [[Porcini]] mushrooms (or cremini if porcini unavailable), sliced
  • 1 cup frozen peas
  • 1/2 cup vegetable broth
  • 1/2 cup heavy cream or dairy-free alternative
  • 1/2 cup grated [[Parmesan]] cheese (plus extra for serving)
  • 2 tablespoons fresh parsley, chopped
  • Salt and pepper to taste
  • Optional: 1/2 cup cherry tomatoes, halved

Instructions

  1. Cook pasta according to package instructions until al dente. Reserve 1/2 cup of pasta water before draining.
  2. Meanwhile, heat olive oil in a large skillet over medium heat.
  3. Add onion and sauté until translucent, about 3-4 minutes.
  4. Add garlic and cook for another minute.
  5. Add mushrooms and cook until they release their moisture and begin to brown, about 5-7 minutes.
  6. Stir in peas and cook for 2 minutes.
  7. Add vegetable broth and simmer for 2 minutes.
  8. Reduce heat to low and stir in cream.
  9. Add drained pasta to the skillet and toss to combine.
  10. Gradually add Parmesan cheese while stirring. If sauce is too thick, add a splash of reserved pasta water.
  11. Stir in parsley and season with salt and pepper to taste.
  12. If using, add cherry tomatoes and toss gently.
  13. Serve immediately with extra Parmesan cheese on top.

Notes

  • Based on your food journal entries from April 30 and May 19, you've enjoyed cheese mushroom pasta and specifically mentioned porcini pasta with cheese sauce.
  • This recipe combines elements you've enjoyed: porcini mushrooms and Parmesan/Pecorino cheese.
  • The whole wheat pasta provides a lower glycemic response than regular pasta.
  • Adding peas increases the fiber and protein content, helping to slow down blood sugar response.
  • If you prefer a creamier sauce, use more cream; for a lighter version, use more broth and less cream.