Pasta with Peas, Ham, Mushrooms & Béchamel Sauce – Autumn Comfort Food Recipe

Welcome to TortellinoTime, your go-to channel for delicious and authentic Italian cooking. In today’s video, we’re bringing the flavors of autumn to your kitchen with a comforting fresh tagliatelle dish, packed with sweet peas, savory ham, earthy mushrooms, and a rich béchamel sauce. This recipe is perfect for those cozy nights when you’re craving a hearty, homemade meal. Whether you’re a pasta lover or looking to try a new twist on classic Italian flavors, this dish has something for everyone.

In this video, we’ll take you step-by-step through making fresh tagliatelle, preparing the perfect béchamel sauce, and combining ingredients to create a flavorful and creamy autumn-inspired meal. By the end, you’ll have a comforting dish ready to serve your family and friends, with the added bonus of being able to customize it to your taste. Try it with or without ham, and enjoy the earthy mushrooms, sweet peas, and rich creaminess of béchamel sauce.

Key Chapters & Timestamps
00:00 – Introduction to the Recipe
00:22- Preparing the Vegetables and Mushrooms
02:04 – Making the Béchamel Sauce
03:43 – Cooking the Vegetables and Peas
07:03 – Assembling the Dish with Fresh Tagliatelle
09:49 – Baking the Dish and Final Touches
10:44 – Taste Test & Final Thoughts

Ingredients
250g Fresh tagliatelle (or substitute with lasagna sheets or hard pasta)
200g peas (preferably frozen, or fresh if available)
100g ham (wafer-thin, optional for a non-vegetarian version)
2 carrots (diced)
1 onion (diced)
200g mushrooms (sliced)
1 garlic clove (crushed)
50g plain flour
500ml milk (for the béchamel)
Nutmeg (a pinch)
Salt and pepper (to taste)
Parmesan cheese (grated, for topping)
1 ball of mozzarella (sliced, for topping)
Truffle oil (optional, for drizzling at the end)
Olive oil (for cooking)

Cooking Instructions
We begin by preparing the vegetables. Start by dicing onions and carrots into small pieces. These ingredients bring natural sweetness to the dish, balancing the savory flavors. We’ll also crush a garlic clove for an aromatic touch. In a pan, heat some olive oil, and add the onions, carrots, and garlic to sizzle. Cook for a few minutes until the onions soften and become translucent.

While that’s cooking, slice your mushrooms. We don’t peel them—just wash and slice them into nice thick pieces. Once the veggies are ready, turn up the heat and add the mushrooms to release their water and bring out that deep, earthy flavor.

Now, it’s time to combine everything. Add the peas (we’re using frozen ones here), and mix them with the cooked vegetables. Let’s make the béchamel sauce. Start by combining the milk, flour and nutmeg in a jug and whisk them together before adding it to the vegetables while they are cooking until you get a lovely and smooth sauce as shown in the video.

In a baking dish, start layering. Begin with a bit of your vegetable and sauce mixture, followed by a layer of fresh tagliatelle. If you prefer a more traditional approach, you can substitute with hard pasta or lasagna sheets—just make sure to make the sauce a bit more watery if you use dry pasta. Add more sauce, and then layer some ham (if you’re using it) in between.

Top it off with more sauce, some mozzarella, and a generous sprinkle of Parmesan. Bake at 180°C (fan oven) for about 30 minutes, with the first 15 minutes covered with foil. This will give you a beautifully golden, bubbling dish.

Before serving, don’t forget a little drizzle of truffle oil for an extra layer of flavor. Now, you’re ready to serve up this comforting autumn dish.

Hashtags
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