Easy Weeknight Pasta with Mushrooms and Peas

Have a busy week coming up? Me too. Every commitment is something I'm excited about, but it doesn't leave much room for my usual planning, meal prep, and cooking time. It's weeks like these that call for something easy, something fast. In our house that usually means some sort of pasta. On the most unprepared nights, it means pasta with frozen meatballs. This recipe is slightly less embarrassing, and very delicious. 

The flavors are simple, but layered, and although none of the ingredients is very fancy, they're treated thoughtfully to bring out their best. Earthy mushrooms, sweet shallots, bright peas, and delicate egg noodles all come together in about 15-20 minutes, saving you time while still delivering quality.


Easy Weeknight Pasta with Mushrooms and Peas

serves two


  • 6-8 mushrooms
  • 1 shallot
  • 1/4 cup frozen peas
  • 8oz egg noodles
  • Shredded parmesan
  • Salt & Pepper


Bring a pot of salted water to a boil and prep your vegetables. Chop the mushroom and slice the shallot.

Heat a pan over medium-low heat. Add a pat of butter or a glug of olive oil and the shallot and mushrooms. Season with salt and pepper. Add noodles to the boiling water. When the mushrooms have softened slightly, add the peas.

 Cook the pasta until al dente, drain, and add a little butter (or olive oil) and pepper. Add your vegetables and shredded parmesan.