Pasta with Sauteed Morel Mushrooms and Peas
This is such a lovely pasta dish that celebrates the morel mushroom season. It's ready in minutes and makes for a deliciously simple weeknight supper to share.
Equipment
- 1 3 quart sauce pan or large pot
Ingredients
- 8 ounces dried pasta measure 2 ounce servings of dried pasta per person
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 teaspoon kosher salt
- ½ cup chopped shallots
- 8 ounces morel mushrooms ends trimmed and halved lengthwise
- 5 garlic cloves minced
- ½ teaspoon freshly ground black pepper
- ⅛ teaspoon Aleppo pepper flakes or sub for crushed red pepper flakes
- ½ to ¾ cups low-sodium vegetable mushroom, or chicken broth
- ½ cup shelled English peas
- ½ cup grated TomaProvence or grated parmesan
- 1 teaspoon lemon zest
- 2 tablespoons chopped fresh herbs such as thyme and chives and basil
Instructions
- Bring a pot of salted water to a boil over medium-high heat. Add the pasta and cook until al dente, about 7-9 minutes. Drain, reserving ¼ cup of the pasta water to help finish the sauce, if needed.
- While pasta cooks, heat olive oil in a large sauté pan over medium-high heat. Add the shallots and cook until they begin to slightly brown, about 5 minutes. Add mushrooms and season with salt and pepper. Cook, stirring frequently, until the mushrooms absorb the oil and begin to brown slightly, about 5 minutes. Add the garlic and peas followed by broth and Aleppo pepper. Simmer the mushrooms and peas until the liquid is reduced by half, stirring halfway through, about 5 minutes total.
- Add the cooked pasta to the pan and stir to combine. Add the cheese and, if needed, the pasta water to help bring the sauce together. Finish with fresh herbs and lemon zest. Serves 4 generously.
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