PREPARATION
In 12-inch nonstick skillet, melt Spread over medium-high heat and cook mushrooms and onion, stirring occasionally, 6 minutes or until vegetables are tender and golden. Stir in wine and bring to a boil over high heat. Boil 1 minute. Stir in Knorr® Carbonara sauce mix blended with milk and cream. Bring to a boil over high heat, stirring frequently. Stir in peas. Reduce heat to low and simmer, stirring occasionally, 2 minutes. Stir in parsley.
To serve, toss sauce with hot cooked linguine. Garnish, if desired, with grated Parmesan cheese and freshly ground black pepper.
