I don’t know about you, but mushrooms and peas are probably one of my most favorite vegetable combinations. It’s been that way as long as I can remember. To me, they are the perfect compliment, and in this particular pasta, where the mushroom umami flavor mimics the hearty flavor you would find if using meat, the peas add a pop of freshness that can’t be beat.

It’s a perfect fall meatless monday dish, that will leave you feeling full and satisfied.

Ingredients:

1 1/2 lb mini farfalle pasta

1 Tbsp evoo

1 pint shiitake mushrooms, sliced (can substitute with button mushrooms if preferred)

1 pink crimini mushrooms, sliced

1 cup english peas, shelled

1/2 cup butter

1/2 cup cream

1/2 cup reserved pasta water

1/2 cup freshly grated parmesan reggiano cheese

finishing salt to sprinkle before serving

Directions:

Bring a large pot of salted water to boil. Add pasta, and cook according to directions.

Meanwhile, in a large sauce pan, heat evoo until shimmering. Add mushrooms, sautéing over medium heat until mushrooms have softened.

Add peas.

Drain cooked pasta, reserving 1/2 cup of pasta water.

Add butter to mushroom and peas. Once melted, add pasta, pasta water, cream and parmesan, stirring to combine.

Once sauce has thickened remove from heat and serve. Top each bowl with a sprinkle of finishing salt.