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Penne with Mushrooms and Peas

4 servings


High Fibre Under 30 Minutes Vegetarian

Nutritional Facts Per Serving

16.8 g
80.6 g
8.3 g
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Nutritional Facts

  • Amount Per Serving % Daily Value
  • Calories 503
  • Fat 12.8 g
    • Saturated   1.8 g
    • + Trans 
  • Cholesterol 1 mg
  • Sodium   576 mg
  • Carbohydrate 80.6 g
    • Fibre   8.3 g
    • Sugars  
  • Protein 16.8 g
    • Vitamin A 9 %
    • Vitamin C 45 %
    • Calcium 7 %
    • Iron 41 %


Bring a large pot of lightly salted water to a boil. Add the pasta and cook until just tender, about 8 to 10 minutes.
While the pasta cooks, set a very large skillet over medium heat and add the oil. Add the mushrooms and cook until tender, about 5 minutes. Add the snap peas, pesto and stock and bring to simmer. When the pasta is cooked, reserve 1/2 cup of its cooking liquid, and then drain the pasta well. Add the pasta and reserved cooking liquid to the skillet, season with salt and pepper, and toss to combine. Serve, tableside, with Parmesan cheese.

Note: To blanch snap peas, cook in boiling water 1 minute. Cool in ice-cold water, and then drain well.

Serving Suggestions

Serve the pasta with the ready-to-bake garlic bread sold in our bakery department, and a salad you create from a recipe in our website collection, such as No-Chopping Required Salad, or Romaine Heart Salad with Apples and Almonds.

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