- 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
- 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.