Jeanne's Cheap Eats redo: Green peas, mushrooms and pasta

[Guest guest]

The original recipe was called something like Smashed peas and it was good

though a bit bland. Here's how I made it today and it is all gone.

 

Green Peas, Mushrooms and Pasta

 

1, 16 ounce bag frozen green peas, defrosted

1 large onion, chopped small

12 ounces fresh mushrooms, wiped and sliced

1 tablespoon olive oil for cooking the onion and mushrooms

8 ounces cream cheese

8 ounces fettuccine pasta

Optional: grated Parmesan cheese

 

Heat oil in large skillet, add mushrooms and chopped onions, saute together.

Remove from heat, add peas and bits of cream cheese, put a lid on the skillet

and let the residual heat defrost the peas and melt the cheese. Cook pasta,

drain, reserving a cup or more of the cooking liquid. Add about a cup (more or

less, according to how thick you want the sauce) of pasta liquid to the cheese

mixture, stir. (I had about a quarter cup of cream I had to use up but normally

just use the cooking water from pasta.) Serve over pasta. Can add grated

Parmesan cheese or an extra 8 ounces of cream cheese.

 

8 ounces pasta .33 cents (sale)

8 ounces cream cheese .89 cents

16 ounce package frozen green peas .89

1 large onion .40 cents (probably less since I buy onions 50 lb at a time)

12 ounces mushrooms 1.69

Total: $4.20

Served 2.

 

 

 

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