English Peas with Mushroom and Sage Sauce


Now, I don’t know about you but this girl craves pasta sometimes!
I was at the store and saw fresh English peas which immediately made me think of tossing them over some pasta with mushrooms in a light savory sauce.  I don’t know where these cravings come from but when I have them I just roll with it.  I’ve also been trying to come up with creative ways to use sage as I have a beautiful purple sage plant in the yard that's screaming to be used.  I grabbed some Crimini mushrooms and couldn’t get home fast enough to create a delicious dinner for one.  I had no set plan in mind so I just started sauteing some shallots and mushrooms which I added water to in order to start the sauce.  I must say I was pleased with the result.  Below is a quick and easy recipe that can be served over spaghetti as I did.



8 oz crimini mushrooms
6 cups water
1 shallot (minced)
4 oz goat cheese
10 oz English peas
8-10 fresh sage leaves
salt to taste
white pepper to taste



Saute shallot with coconut oil in a small sauce pan. Add mushrooms and saute for 5 minutes then add water and bring to a boil. Lower and let simmer for about 20 minutes covered. Add goat cheese and sage and simmer uncovered for another 10 minutes until thickened. At the last minute before serving bring to a boil and drop peas in for no longer than 90 seconds. Serve over some brown rice pasta.