Mushroom Pea Parmesan Pasta

What you need

• 8 ounces linguine pasta
• 1 tablespoon butter
• 1 tablespoon olive oil
• 8 ounces cremini mushrooms, sliced
• 3 cloves garlic, minced
• 1 cup frozen peas, thawed
• 0.5 cup vegetable broth
• 0.75 cup grated Parmesan cheese
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper

The easy way

1. Cook linguine in salted water according to package directions; drain, reserving 0.5 cup of pasta water.
2. In a large skillet, heat butter and olive oil over medium-high heat; add mushrooms and cook for 5-7 minutes until browned and tender.
3. Add garlic and cook for 1 minute; stir in peas and vegetable broth, simmering for 2 minutes until peas are heated through.
4. Reduce heat to low; add drained pasta and Parmesan cheese, tossing vigorously with tongs to create a creamy sauce using reserved pasta water as needed.
5. Season with salt and pepper; serve immediately while hot.

Use your senses. Times are guardrails. Look for the color, texture, and doneness cues in the steps, and refrigerate perishable leftovers promptly.