Pasta with Mushrooms, Peas, and Creamy Camembert Sauce
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.
Course Main Dish
Keyword fall, mushrooms, pasta, peas
Prep Time 10minutes
Cook Time 20minutes
Total Time 30minutes
Author From America's Test Kitchen
1poundcampanelle pastaor similar-sized like farfalle
4largeshallotschopped fine (about 1 cup)
10ouncesshiitake mushroomsstems discarded, caps wiped clean and sliced ¼ inch thick
10ouncescremini mushroomswiped clean and sliced ¼ inch thick
1 ¼cupschicken broth
salt and pepper to taste
6ouncescamembertcut into ½-inch cubed (do not remove rind)
Cook pasta to al dente according to package directions, drain and return pasta to pot.
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. Add garlic and cook until fragrant, about 1 minute. Increase heat to medium-high and add shiitake and cremini mushrooms and ½ teaspoon salt; cook, stirring occasionally until golden brown, about 8 minutes. Transfer mushrooms to bowl. To skillet add broth and frozen peas and bring to boil, scraping up any browned bits. Once boiling, turn off heat and stir in cream, lemon juice, and salt and pepper to taste.
Add mushrooms, broth mixture, cheese, and chives to pasta. Toss over medium-low heat until pasta absorbs most of liquid, about 2-3 minutes. Serve immediately.
I often add leftover ham or chicken to this mushroom pasta. It's a great way to use up leftover meat!