RecipesPasta & Co

Fresh Pea, Mushroom and Egg Risoni

by Micaela Harrasser

I found those wonderful garden peas still in the pods at the market the other day, so got myself a generous bunch! Aren’t they super cute?

Then I thought how about making a nice pasta sauce with them, together with some fresh mushrooms and a lonely egg I had left. The result was super nice (of course haha). This vegetarian pasta sauce is super easy and quick to make (while the pasta cooks). The Pea, Mushroom and Egg risoni are the perfect healthy and no-fuss midweek dinner you need! You can use other (short) pasta shapes 😊

Note that if using fresh peas, it takes a little longer for them to cook compared to frozen/canned peas, so make sure to add them together with the pasta to the boiling water. Eventually, you can even cream the peas to make a super nice green sauce, like this one here. Let me know if you make it! 😀

[ratings]

Fresh Pea, Mushroom and Egg Risoni

Serves: 2 Prep Time: Cooking Time: Nutrition facts: 200 calories 20 grams fat

Ingredients

  • 200g fresh mixed mushrooms
  • 50g fresh peas
  • 100g risoni
  • fresh parsley a few leaves
  • 1 garlic clove
  • salt and pepper to taste
  • 1 garlic clove
  • optional: zest of half a lemon
  • 1 large egg

Instructions

  1. First, place a big pot with water to boil.
  2. Finely chop the mushrooms.
  3. Once the water starts boiling, add some rock salt and the risoni (or your pasta of choice).
  4. If you are using fresh peas like me, add them too.
  5. If using frozen ones, add them after 5 minutes.
  6. Take a big, non-stick pan and heat up some olive oil.
  7. Add the garlic clove and the chopped mushrooms.
  8. Cook on medium heat, stirring frequently, until the mushrooms are tender, about 5 minutes.
  9. Note: if you see that they are drying out and sticking to the pan, add some water.
  10. Eventually add the lemon zest.
  11. When the mushrooms are ready, crack the egg into it and stir to make it scrambled.
  12. Add the fresh parsley, a pinch of salt and pepper.
  13. Once cooked, turn off the heat.
  14. Once the pasta and peas are ready, add them to the pan.
  15. Stir everything, then transfer to a plate.
  16. Add some fresh olive oil, a generous sprinkle of pepper, and enjoy!

Notes

Storage: you can store in the fridge for up to two days.

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