• Ingredients:
  • 8oz package of whole FunGuy white button mushrooms
  • 8oz bow tie pasta
  • 2 tablespoons olive oil
  • 1 shallot, minced
  • 2 carrots peeled and diced
  • 1 ¾ cups cream
  • ½ cup mozzarella
  • 1/3 cup grated parmesan
  • ¼ cup provolone
  • ½ cup white cheddar
  • 1 ½ cup fresh peas
  • Salt and Black pepper to taste

Ready for some fresh spring flavor, but your heart is still set on rich winter comfort? Get the best of both worlds with this creamy spring inspired FunGuy pasta!

Seasonal green peas coupled with an alfredo sauce full of cheese and rich cream will be sure to make a crowd pleasing pasta that satisfies everyone’s dinner craving.

DIRECTIONS:

  1. Trim the ends of the FunGuy mushrooms and brush of any debris with a damp cloth. Cut each mushroom into quarters.
  2. Bring a pot of salted water to a boil on the stove and add in the macaroni pasta. Allow it to cook 8-10 minutes or until just cooked through. About 4 minutes before the pasta is done cooking, add in the fresh peas.
  3. Once the pasta has finished cooking, drain it and the peas of excess water and return them to the pot.
  4. While the pasta cooks, heat the olive oil in a pan over medium high heat. Add in the shallots and carrot, sautéing for 2 minutes or until softened. Add in the FunGuy mushrooms and sauté for another 3-5 minutes.
  5. Transfer the mushrooms and at least half of the diced carrots to a bowl, cover and set aside.
  6. Reduce the heat to low. Slowly add in the cream, stirring continuously. Allow the cream to simmer about five minutes then stir in the mozzarella, cheddar, parmesan, and provolone. Continue to stir until the cheeses have melted. Add in the reserved mushrooms, carrots and peas. Cook another 2-3 minutes or until the mushrooms have warmed through. Season the sauce with salt and pepper to taste.
  7. Pour the alfredo sauce over the pasta and stir to coat well.
  8. Serve immediately.

Have a Fun meal!