Mushroom, Pea and Parmesan Bow Tie Pasta

Tracking Pixel
Meet the tastiest, simplest and most delicious pasta you can put on the table in half an hour or less. Thanks to Skinner® Pasta for sponsoring this post.

I’ve never met a pasta I didn’t like.
Tomato sauce. Alfredo. Truffles. Pesto. Cheese. Cream. Top a bowl of pasta with just about anything – I will eat it.
Oh yes, I will eat it.

But, that doesn’t mean I don’t love a GREAT pasta dish. I had one of the best ever on a trip to Florence, Italy, once upon a time. Thinly sliced black truffles topped a flavorful yet simply dressed pasta. It didn’t hurt that the chef came out and shaved the truffles onto the bowl himself…and that he was as handsome as he was talented.

But back to the pasta at hand.

When I was approached to share a new recipe with you using Skinner® Pasta (yep, the Texas pasta, I’ve become quite the Texan since moving here!), I thought this recipe would be just the thing to make. It’s easy, takes less than 30 minutes, and it’s a little different than your typical everyday dinner pasta – and yet the kiddos and adults will BOTH love it!

A thick, creamy parmesan sauce, tossed with caramelized onions, garlic, sliced mushrooms and baby peas top this bowtie pasta. As a final step, the sauce is drizzled with truffle oil.

Oh, the truffle oil.

Sure, you could omit it, and still have a wonderful dish. But adding it? You’ve amped up a simple
dish to a level of extraordinary. It still takes about 30 minutes to pull together, but that flavor?

No one will know it didn’t take you hours.

Mushroom, Pea and Parmesan Bow Tie Pasta


• 1 package Skinner Bow Tie Pasta, cooked according to package
• 3 tablespoons butter
• 1 small onion, diced
• 1 tablespoon minced garlic
• 16 ounces sliced mushrooms
• 2 cups heavy cream
• 1 cup frozen peas
• 1/2 cup freshly grated parmesan
• salt & pepper to taste
• Drizzle truffle oil
• Fresh grated parmesan, to garnish


1. Heat the butter in a large sauce pan over medium heat. Add onion and garlic and cook for 1-2 minutes, or until onions are translucent.
2. Turn to medium heat and add mushrooms and cook for approximately 5 minutes or until they begin to soften. Add salt & pepper to taste.
3. Turn heat back to high and add cream peas, and half cup parmesan.
4. Bring to a boil then reduce heat to medium and allow to simmer for roughly 10 minutes stirring occasionally.
5. Add precooked pasta and stir to combine.
6. Drizzle with truffle oil and sprinkle with fresh parmesan and enjoy.

For more information on Skinner pasta:

Skinner pasta is proud to be the number one pasta in Texas. It’s family friendly as well as budget friendly, easy to cook and delicious.

This enriched pasta also has Non-GMO Project verification on its most popular products.

Houston is Skinner’s home, and many of its employees were affected by the hurricane. The company stepped up to help its neighbors by setting up a food truck and traveling to devastated areas to serve free hot meals to those who needed it most. They also gave 37,000 servings of pasta and rice to the Houston Food Bank.

Ours was one of the many homes here in the Houston area that was ravaged by Harvey, so I can attest that companies like Skinner made all the difference to people like us in this very difficult time. Finding a hot meal, and smiling faces eager to help was enough motivation to keep us all from giving up. Luckily, after two months, we are nearing the end of our rebuilding personally, but there are so many other families still struggling. I can’t thank Skinner enough for stepping up in the ways that they did…it means so much.

You can learn more at the Skinner pasta Website, as well as on Facebook and Twitter.

Disclaimer: As mentioned, this post is in sponsorship with Skinner® pasta. All thoughts and opinions are my own.