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Orecchiette with Shiitake Mushrooms and Sugar Snap Peas

Serves 4 to 6
Time 20 min
The shape of orecchiette pasta is perfect for holding the savory sauce made from the mushrooms as they cook. If you have any leftovers, serve them at room temperature the next day.
Special Diets:
Ingredients
  • 12 ounces dried orecchiette pasta
  • 1 tablespoon extra-olive oil
  • 1 cup finely chopped red onion
  • 1 cup shiitake mushrooms, stemmed and thinly sliced
  • 1 large portobello mushroom cap, chopped
  • 1 cup sugar snap peas or snow peas, strings removed
  • 4 green onions, very thinly sliced
  • 1/2 cup Parmigiano Reggiano
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon ground black pepper
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Method

Bring a large pot of water to a boil.

Add pasta and cook until al dente, about 10 minutes; reserve 1/2 cup of the cooking water and then drain well.

Transfer pasta to a large bowl.

Meanwhile, heat oil in a large skillet over medium high heat. Add onion, cook for 1 minute, then add mushrooms and cook until tender, 4 to 5 minutes.

Add peas and cook until just tender, about 2 minutes more.

Transfer vegetables, green onions, cheese, salt and pepper to bowl with pasta and toss well, adding some of the reserved pasta water, if needed, for moisture. Serve hot.

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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  • 12 ounces dried orecchiette pasta
  • 1 tablespoon extra-olive oil
  • 1 cup finely chopped red onion
  • 1 cup shiitake mushrooms, stemmed and thinly sliced
  • 1 large portobello mushroom cap, chopped
  • 1 cup sugar snap peas or snow peas, strings removed
  • 4 green onions, very thinly sliced
  • 1/2 cup Parmigiano Reggiano
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon ground black pepper
Shop with Prime

Exclusively for Prime members in select ZIP codes.