Garlic peas and mushrooms with buttered noodles
A frozen bag of tender peas and mushrooms becomes a quick weeknight side that doubles as a light main when tossed with egg noodles and brown butter. The garlic already in the bag means you get depth without fuss.
About 260 calories a serving, 8 g protein, 5 g carbohydrate, 24 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.
From your shelf
- one 10-ounce bag garlic baby peas and mushrooms
Staples
- 4 ounces egg noodles
- 3 tablespoons butter
- to taste salt
- to taste pepper
- Bring a pot of salted water to a boil and add 4 ounces of egg noodles, stirring once. Cook until tender, about 8 minutes, then drain and set aside.
- While the noodles cook, melt 3 tablespoons of butter in a large skillet over medium-high heat, swirling once it foams. Pour in the entire bag of frozen peas and mushrooms without thawing and stir often, breaking up any clumps, until heated through and the butter turns golden and nutty, about 5 minutes.
- Add the cooked noodles to the skillet, season with salt and pepper to taste, and toss until coated. Serve at once.
Note Swap butter for olive oil if you prefer. Leftovers keep three days refrigerated; reheat gently in a skillet with a splash of water. Serve with a simple green salad or crusty bread.
On the label
PEAS, MUSHROOMS, LESS THAN 2% OF SOYBEAN OIL, SALT, SUGAR, GARLIC POWDER, DEHYDRATED ONION, DEHYDRATED GARLIC, SPICE, NATURAL FLAVOR, SOY LECITHIN.
Birds Eye, frozen vegetables, serving 86 GRM, package 10.8 OZ/306 g. Ingredients as printed on the label.
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Cooks as garlic, mushrooms, peas. Half of it left? Use up the garlic.