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.
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!