Creamy Mushroom, Sundried Tomato & Pea Pasta

Ingredients

1. 1 pound bow tie pasta

2. 2 tablespoons butter

3. 4 ounces pancetta, chopped

4. 2 shallots, diced

5. 3 cloves garlic

6. 8 ounces baby portobello mushrooms, cleaned and sliced

7. salt

8. pepper

9. 2 tablespoons all purpose flour

10. 1 1/2 cups half and half or whole milk

11. 1/2 cup sliced sundried tomatoes

12. 1 teaspoon paprika

13. 2/3 cups pasta water

14. 1/2 cup shredded parmesan

15. 1 cup frozen peas

16. chopped fresh basil

17. Pine nuts

Instructions

1. First thing you want to do is cook the pasta according to the package directions. I like using bow tie pasta but you can use whatever you'd like!

2. In a large pan over medium high heat melt the butter and add the pancetta

3. To the pancetta add the chopped shallot and garlic. Let it cook until fragrant, about a minute or so

4. Add the sliced mushrooms with salt and pepper to the pan and let them cook stirring often, until the mushrooms start to brown, about 8 minutes

5. Sprinkle the mushroom mixture with the flour, coating them, and cook the mixture for 1-2 minutes to cook out the raw flour flavor

6. Add the cream, paprika, and sundried tomatoes to the mushrooms and stir over medium heat, letting it thicken up

7. Add the pasta water and parmesan to the sauce and stir to combine and let it thicken it up for a minute or two

8. Add the cooked pasta, peas, and chopped basil to the sauce with some salt and pepper. Stir to combine it all, and serve!

9. I love to top it with more fresh basil, parmesan, and pine nuts. That's it! An easy creamy pasta everyone will love. Yum!