Creamy Pea and Mushroom Pasta


  • 1 tbsp. olive oil
  • 2 spring onions, sliced
  • 2 garlic cloves, crushed
  • Handful of cherry tomatoes, sliced in half
  • 6 button mushrooms, sliced
  • 100ml water
  • 200g frozen peas
  • Sprinkle of chilli flakes
  • Salt and pepper
  • Handful of chopped fresh parsley
  • 3 tbsp. light creme fraiche
  • Generous handful of grated cheddar
  • Generous of grated parmesan
  • Fresh tagliatelle for 2



  1. Heat oil in a large pan
  2. Add chopped spring onions and garlic and cook for a few minutes.
  3. Add chopped mushrooms and tomatoes. Cook for 5 mins.
  4. Add frozen peas, water, chilli flakes, salt and pepper. Cook for 5 mins.
  5. Bring heat right down, add creme fraiche, parsley, grated cheddar and grated parmesan. Stir well.
  6. Meanwhile, cook fresh tagliatelle for a few mins in boiling water.
  7. Drain pasta, add to the sauce and mix thoroughly.
  8. Serve and enjoy!

Recipe by Becs Sandworth

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