Similar to my Caprese Pasta Salad with Pesto, Garlic Butter Noodles, Spinach Artichoke Pasta Bake, and Eggplant Pomodoro Pasta recipes, it can be served by itself as a vegetarian meal or with simple roasted chicken breasts for dinner.
Ingredients:
To make this peas and mushroom pasta recipe, you will need unsalted butter, shiitake mushrooms, garlic, flour, white wine, vegetable broth, heavy cream, peas, and ricotta cheese.
How To Make:
This creamy mushroom ricotta pasta recipe comes together in a few easy steps. Simply:
Pasta: I used spaghetti, but I also like to make this pappardelle pasta. With that being said, you can use any pasta you have on hand. Mushrooms: I used shiitake mushrooms, but baby Bella or white button mushrooms would also work. If you need a refresher on how to clean them, be sure to check out my post on how to clean shiitake mushrooms.We are cooking the mushrooms as we make the recipe but you can also use Roasted Shiitake Mushrooms or even Portobello Mushrooms Baked in the oven. Peas: I used blanched peas, but you can also use frozen peas. Stock: It wouldn’t be a vegetarian pasta dish, but you can also use chicken stock.
Variations:
While I love this veggie-packed pasta recipe that I shared here, you can make a few adjustments to make it work for your taste buds. Here are a few that I personally tried:
No Cream, no problem: If you prefer this recipe without cream, you can simply omit using it. Instead, use ¼ cup more vegetable broth. Turn it into a creamy mushroom asparagus pasta: Sometimes, I make a version of this with sauteed asparagus by simply using asparagus instead of peas. Add in animal protein: Add in sliced baked chicken breasts or thinly sliced prosciutto at the last minute. Stir in 2 cups of baby spinach leaves: If you are like me, a fan of mushrooms and spinach, you can add baby spinach leaves into the sauce and cook it for 2 minutes before adding in the pasta.
How To Store:
As with most pasta recipes, this mushroom pea pasta will be best on the day it is made. However, you can store leftovers in an airtight container for up to 2 days. When ready to serve, place it in a pot and add in ¼ to ½ cups of water and warm thoroughly. If it starts to stick to the pan, feel free to use more water as needed.
Other Pasta Recipes You Might Also Like:
Mexican Corn Pasta Salad Tomato Basil Mozzarella Pasta Ricotta Lemon Pasta Eggplant Spaghetti Baked Eggplant Pasta Spinach Artichoke Pasta Bake
