Gluten Free Penne With Mushrooms And Sweet Peas - cooking recipe

Ingredients

1 (12 ounce) box Barilla Gluten Free Penne
4 tablespoons extra virgin olive oil
1/2 cup diced onion
1/2 pound assorted mushrooms, sliced
1 cup heavy cream
1 cup peas
Salt and black pepper to taste
1/2 cup grated Parmigiano-Reggiano cheese

Preparation

Bring a large pot of water to a boil.
In a large skillet saute the onion in olive oil for about 5 minutes or until slightly browned. Add the mushrooms and saute for an additional 5 minutes. Add the heavy cream and the peas; season with salt and pepper; bring to a simmer.
Cook the pasta according to package directions; drain and toss with the sauce.
Remove from the heat and add the Parmigiano-Reggiano cheese; toss to combine.