Pasta with Mushrooms and Peas Recipe

This creamy Mushroom Pea Pasta recipe is a 30-minute pasta recipe that you can make with spring vegetables. Flavored with ricotta cheese, lemon zest, and fresh thyme, it is and easy to make spring pasta dish.

📝 Ingredients

• 8 oz. spaghetti
• Water
• Salt
• 4 tablespoons of unsalted butter (divided)
• 10 oz. shiitake mushrooms (wiped and sliced)
• 2 small cloves of garlic (minced)
• 1 tablespoon all purpose flour
• 1/3 cup white wine
• 1 1/4 cups vegetable broth
• 1/4 cup of heavy cream
• 1 teaspoon fresh thyme leaves (plus more for garnish)
• 1 teaspoon kosher salt
• 1/4 teaspoon ground black pepper
• 1 1/2 cups of peas (blanched or frozen)
• Zest of a lemon
• 1/2 cup ricotta cheese

👨‍🍳 Instructions

1. 1Cook the pasta in salted boiling water according to the package instructions. Save 1 cup of the pasta water and drain the rest.
2. 2To make the mushroom pea sauce: Heat 2 tablespoons of butter in a large skillet over medium heat. Add in the mushrooms and cook for 3-4 minutes or until they are softened. Stir in the garlic and cook stirring constantly for 30 seconds.
3. 3Add in the rest of the (2 tablespoons) butter and 1 tablespoon of all purpose flour. Cook, stirring constantly, for 1 minute.
4. 4Stir in the wine and scrape the bottom bits (if there are any) as it reduces. Stir in the vegetable broth, heavy cream, thyme, salt and pepper and cook until the sauce thickens, 7-8 minutes.
5. 5Stir in the peas into the sauce and let them cook for 1 minute.
6. 6Add in the now-cooked pasta into the sauce and give it a gentle toss making sure that the sauce is equally distributed throughout the dish.
7. 7Sprinkle it with the lemon zest and fresh thyme leaves. Top it off with dollops of ricotta cheese before serving.