Mushroom and Pea Pasta
A quick, creamy pasta dish featuring mushrooms, peas, ricotta, and fresh herbs. Ready in 30 minutes, it’s perfect for weeknight dinners or meal prep, delivering a balance of plant-based protein, fiber, and healthy fats in every bite.
Equipment
- 1 large pot (for boiling pasta)
- 1 large skillet (for sauce)
- 1 wooden spoon or spatula
- 1 knife
- 1 cutting board
- 1 measuring cup
- 1 Measuring Spoons Set
Ingredients
For the Pasta:
- 8 oz spaghetti
- Water for boiling
- 1 tsp salt for pasta water
For the Mushroom and Pea Sauce:
- 4 tbsp unsalted butter divided
- 10 oz shiitake mushrooms cleaned and sliced
- 2 small garlic cloves minced
- 1 tbsp all-purpose flour
- ⅓ cup white wine
- 1¼ cups vegetable broth
- ¼ cup heavy cream
- 1 tsp fresh thyme leaves plus extra for garnish
- 1 tsp kosher salt
- ¼ tsp ground black pepper
- 1½ cups peas blanched or frozen
- Zest of 1 lemon
- ½ cup ricotta cheese
Instructions
- Prepare the Pasta: Bring a large pot of water to a rolling boil over high heat. Once boiling, add a generous pinch of salt to enhance the pasta’s flavor. Gently add 8 ounces of spaghetti and cook according to the package directions until al dente—firm to the bite but cooked through. Reserve 1 cup of the starchy pasta water for later use, then carefully drain the pasta, setting it aside.
- Sauté the Mushrooms: In a large skillet, melt 2 tablespoons of unsalted butter over medium heat. Once the butter is fully melted and slightly foamy, add the sliced shiitake mushrooms. Cook them for about 3–4 minutes, stirring occasionally, until the mushrooms have softened and developed a slight golden-brown color, releasing their earthy aroma.
- Add Garlic Flavor: Reduce the heat slightly and add 2 minced garlic cloves to the skillet. Stir continuously for about 30 seconds until the garlic becomes fragrant but does not brown, infusing the mushrooms with a subtle, aromatic flavor.
- Create a Roux Base: Add the remaining 2 tablespoons of butter to the skillet. Once melted, sprinkle in 1 tablespoon of all-purpose flour. Stir constantly for about 1 minute to form a smooth roux, which will thicken the sauce and give it a creamy texture without clumping.
- Deglaze with White Wine: Pour ⅓ cup of white wine into the skillet, using a spatula or wooden spoon to gently scrape up any browned bits from the bottom. These bits carry concentrated flavor and will enrich the sauce. Allow the wine to reduce slightly over 1–2 minutes, letting the alcohol cook off while the aroma fills your kitchen.
- Add Broth and Cream: Slowly stir in 1¼ cups of vegetable broth followed by ¼ cup of heavy cream. Add 1 teaspoon of fresh thyme leaves, 1 teaspoon of kosher salt, and ¼ teaspoon of ground black pepper. Stir well to combine all ingredients into a smooth, creamy sauce. Let it simmer over medium heat for 7–8 minutes, stirring occasionally, until the sauce thickens and becomes luscious and velvety.
- Incorporate the Peas: Add 1½ cups of blanched or frozen peas to the sauce. Cook for 1 minute, allowing the peas to warm through while maintaining their bright green color and natural sweetness. Stir gently to distribute the peas evenly throughout the creamy mushroom sauce.
- Combine Pasta and Sauce: Transfer the cooked spaghetti directly into the skillet with the sauce. Using tongs or a spatula, gently toss the pasta in the sauce until each strand is evenly coated. If the sauce appears too thick or sticky, add a splash of the reserved pasta water to loosen it and achieve a perfect, silky consistency.
- Add Fresh Zest and Herbs: Sprinkle the zest of one lemon over the pasta for a refreshing burst of citrus flavor. Add a few additional fresh thyme leaves on top for aroma and visual appeal. These small touches elevate the dish and balance the richness of the cream.
- Finish with Ricotta Cheese: Drop ½ cup of ricotta cheese in dollops over the top of the pasta. Gently swirl it into the sauce if desired, or leave it as creamy pockets that melt naturally when served. The ricotta adds a luxurious, velvety texture and a mild, tangy flavor that complements the mushrooms and peas beautifully.
- Serve and Enjoy: Transfer the pasta to serving plates or a large serving bowl. Optionally, garnish with a little extra thyme or a light drizzle of olive oil. Serve immediately while warm and creamy. This dish pairs perfectly with a simple side salad or a slice of crusty bread for a complete, satisfying meal.
Notes
- Pasta choice: Spaghetti works perfectly, but wider noodles like pappardelle or fettuccine hold the creamy sauce beautifully.
- Mushroom options: Shiitake mushrooms provide a rich, earthy flavor, but baby bella or white button mushrooms are excellent substitutes.
- Peas: Blanched or frozen peas can be used; they retain sweetness and texture when added to the sauce.
- Cream alternatives: For a lighter version, substitute heavy cream with half-and-half or plant-based cream.
- Wine optional: White wine enhances depth of flavor, but vegetable broth alone will still create a rich, creamy sauce.
- Meal prep: Sauce can be prepared ahead of time and reheated gently before tossing with freshly cooked pasta.
