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
Cuisine Italian
Keyword fall, mushrooms, pasta, peas
Prep Time 10 minutesminutes
Cook Time 20 minutesminutes
Total Time 30 minutesminutes
Servings 6people
Calories 572kcal
Author From America's Test Kitchen
Cost $11.00
Equipment
pasta pot
12-inch skillet
wooden spoon
cutting board
chef's knife
Ingredients
1poundcampanelle pastaor similar-sized like farfalle
2Tablespoonsunsalted butter
2Tablespoonsolive oil
4largeshallotschopped fine (about 1 cup)
3largegarlic clovesminced
10ouncesshiitake mushroomsstems discarded, caps wiped clean and sliced ¼ inch thick
10ouncescremini mushroomswiped clean and sliced ¼ inch thick
½teaspoonsalt
1 ¼cupschicken broth
1cupfrozen peas
½cupheavy cream
1Tablespoonlemon juice
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.
Notes
I often add leftover ham or chicken to this mushroom pasta. It's a great way to use up leftover meat!