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Mushrooms, Pasta & Peas

by Lisa
(Olympia, Washington)

Editors Note: This recipe was submitted on our Favorite Camping Recipes Page.

Mushrooms, Pasta & Peas

Makes 4-6 servings


12 oz. Pasta, rigationi or fettuccine style
2 1/4 c. cooked diced or sliced mushrooms
1 1/2 c. peas (frozen)
1 1/2 c. grated cheese
1 c. onion chopped
1-2 garlic clove chopped
Salt, pepper to taste



1. Bring a pot of water to a boil. Cook pasta per package instruction.

2. In a large sauté pan over med heat add olive oil, onions and mushrooms. Sauté until lightly browned and the juices have evaporated from the mushrooms. Add in garlic when mushrooms begin to lightly brown. Continue to sauté 1-2 minutes. Add peas and continue cooking 2-3 minutes. Simmer until mixture is well blended, add sauce.

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3. Place cooked, drained pasta on a large platter or bowl. Add sauté mushroom mixture over pasta and garnish with cheese. Season to taste. Enjoy!



1 8 oz. package cream cheese
1/2 cup butter
1 1/2 teaspoons garlic powder
2 1/4 cups milk
6 oz. grated Parmesan cheese
Salt and pepper to taste


1. Melt butter in a non-stick saucepan, and cook over medium heat. Combine all ingredients, except parmesan cheese. Pour the milk in a little at a time. Stir with a whisk or spoon until smooth and no lumps. Remove from heat. The sauce will thicken rapidly. Thin with milk if needed.

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