Indian-inspired spices cuddle up with mushrooms, peas, and whole-grain penne pasta in this dish we call Spicy Mushrooms and Peas over Penne. That was probably obvious. The sauce is thick, so it clings to any pasta shape you may like to use. Measure all your ingredients before you start cooking and you’ll feel like a pro as you breeze through this recipe.
Let’s talk about an important tool for extracting maximum flavor from your spices. One that will make your cooking easier – and tastier. We’re talking about the microplane. In this recipe you’ll use it to grate fresh ginger root. We recommend the Microplane 40020 Classic Zester/Grater
Spicy Mushrooms and Peas over Penne
Ingredients
- 1 16 oz pkg - whole-grain penne pasta
- 1/4 tsp - ground cumin
- 1/2 tsp - ground turmeric
- 1/2 tsp - finely grated fresh ginger root
- 2 tsp - coriander powder
- 1/4 tsp - chili powder
- 1 15 oz can - diced tomatoes
- 1 8 oz pkg - sliced mushrooms
- 1 cup - peas, fresh or frozen
- 2 Tbs - chopped cilantro
- 1/2 tsp - lemon juice
Instructions
- Cook the pasta according to the package directions.
- While the pasta is cooking, add the cumin, turmeric, ginger root, coriander, and chili powder to a large saucepan over medium heat. Stir a few seconds, just until the spices become aromatic, being careful not to burn them.
- Stir in the tomatoes and cook, uncovered, for 5 minutes to evaporate some of the liquid.
- Add the mushrooms and peas, cover, and cook for 5 minutes.
- Stir in the cilantro leaves and lemon juice. Salt to taste. Serve over the drained pasta.
Nutrition Information
Nutrition (per serving): 498 calories, 79% calories from carbohydrates, 15% calories from protein, 6% calories from fat, 17.4g fiber.
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