Pasta with Mushrooms, Peas, and Creamy Camembert Sauce

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This Pasta with Mushrooms, Peas and Creamy Camembert Sauce recipe is a great meatless weeknight dinner that’s rich and hearty tasting.

The mushrooms give it a meaty flavor that is completely satisfying.

Ingredients

– Campanelle pasta  – Unsalted butter – Olive oil – Shallots  – Garlic  – Shiitake mushrooms

NO. OF SERVINGS: 6 pax

TOTAL PREP TIME: 30 mins.

NOTE: To make this a vegetarian meal, substitute vegetable broth for chicken broth.

Step-by-step instructions!

Follow our easy instructions for success!

Cook pasta to al dente according to package directions, drain and return pasta to pot.

1

While pasta cooks, melt butter in a 12-inch skillet over medium heat. Add shallots and sauté, stirring occasionally, until softened, about 3-4 minutes.

2

Add garlic and cook until fragrant. Increase heat and add shiitake and cremini mushrooms and ½ teaspoon salt; cook until golden brown.

3

Set mushrooms aside and to the same skillet add broth and frozen peas and bring to boil, scraping up any browned bits.

4

Once boiling, turn off heat and stir in cream, lemon juice, and salt and pepper to taste.

5

Swipe up for full recipe!

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