Today, I am here on a mission. And my mission is to make you try this Creamy Mushroom Pasta with Fresh Peas and Ricotta made with brown rice spaghetti. Yup, you read that right. Spaghetti made from brown rice.
I bought my first brown rice pasta and cooked it a couple of months ago with no expectations. I was a little hesitant because the black bean pasta I purchased from Trader Joe’s a week prior ended up not being our favorite pasta dish, to put it nicely. However to my surprise, brown rice pasta was much different. When I first tasted it, I couldn’t even tell the difference from the regular pasta. I even put it to a test. I made this dish and had my husband eat it. After he had finished a big bowl of it, I told him it was brown rice spaghetti. He, too, said he couldn’t notice a difference.
Later, after I did a little research, I realized that I am a latecomer to the brown rice pasta scene. Most of my favorite vegan and vegetarian bloggers have already been using it for some time now. Plus, because it is naturally gluten-free, a lot of gluten-free recipe websites regularly use it as well.
Moral of the story: Better late than never. If you haven’t already, give brown rice spaghetti a try, and better yet, start with this creamy mushroom pasta with fresh peas and ricotta cheese.
About this Creamy Mushroom Pasta with Fresh Peas and Ricotta recipe:
I am a big fan of a creamy mushroom sauce. However, I do not like it when it is too heavy on the cream side. Most recipes online use a cup of heavy cream (some also use full-fat milk) for this recipe. I choose to limit the heavy cream to a half a cup.
Regarding the mushrooms, I used a combination of shiitake and portabella. Feel free to use other mushrooms like white button mushrooms, oyster mushrooms, chanterelle, etc. To give it a creamy texture and enhance their flavor, I added butter to the skillet right before adding the heavy cream, vegetable stock, white wine and lemon zest. After it had simmered 10 minutes or so, I stirred in the fresh peas (that are in season) and cooked them al dente. I poured the sauce over the brown rice spaghetti that I cooked earlier. Sprinkle the dish with a healthy dose of chopped fresh parsley and chunks of ricotta cheese and it is ready to serve.
And the best part was that the whole thing took me 30 minutes from start to finish. Of course, both Dwight and I devoured it much quicker than that.
In the end, we both agreed that brown rice spaghetti is our new favorite kind of pasta. And this particular version is not too shabby at all. If you are trying to up your weeknight meal game, why not give this dish a try and let me know what you think.
On Styling and Photography for this post:
Props and styling: I bought the flower shaped wood bowl that the peas are in is from Whole Foods Market a couple of years ago. The big wood bowl that the shells of the peas are in is from Pottery Barn. The wood cutting board is from Foodie Boards. The big brown plate was a gift. It is from Jono Pandolfi line of Crate and Barrel. The small glass that the wine is in is from Crate and Barrel as well.
In terms of editing, I didn’t use any of the VSCO film filters I usually use. Instead, I just brought down the highlights and shadows and increased the whites in Lightroom. If you want to see the exposure values for each photo, check out(and follow) my Flickr account.
Do you want to buy these photos? Thank you! You can purchase these photos and all my other photos in my Picture Pantry Library.
Creamy Mushroom Pasta with Fresh Peas and Ricotta
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4
- Category: Gluten-Free Pasta
- 1 package (16 ounces) brown rice spaghetti, I like Trader Joe’s Brand
- 1 tablespoon olive oil
- 1 small onion, chopped
- 1 pound of mushrooms, wiped and sliced into big chunks (I used a combination of shiitake and portabella mushrooms)
- 2 tablespoons unsalted butter
- 1 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
- 1 teaspoon fresh thyme, chopped
- 3 cloves of garlic, minced
- 1/2 cup dry white wine, such as Pinot Grigio
- 1/4 cup heavy cream
- 1 cup vegetable broth
- Zest of a lemon
- 1 cup fresh peas, shelled
- 1/2 cup Italian parsley, chopped – more as a garnish
- 1/2 teaspoon red pepper flakes (optional)
- 1/2 cup ricotta cheese
- To cook the pasta: Follow the instructions on the package. When cooked, right before draining, reserve one cup of the cooking liquid. Drain and set aside.
- To make the sauce: While the pasta is cooking, heat 1 tablepoon olive oil in a large skillet in medium heat. Cook until translucent, 7-8 minutes. Add in the mushrooms. Stirring occasionally, cook until they release most of their liquid, 6-7 minutes. Stir in the butter, salt and pepper, and thyme. Cook until the butter is completely melted. Stir in the garlic and cook for 30 seconds. Add in the wine, heavy cream, vegetable broth, and lemon zest. Give it a big stir and let it simmer until somewhat thickened, 7-9 minutes. If it gets too thick, add in a couple of tablespoons of the reserved pasta liquid.
- Stir in the fresh peas into the creamy mushroom sauce 5 minutes before serving. Let them cook for 3-5 minutes. Stir in the fresh parsley and red pepper flakes. Taste for seasoning and add if necessary. Pour the sauce over the pasta. Give it a big toss.
- When ready to serve, top the pasta off with a couple of tablespoons of ricotta cheese and chopped parsley. Serve.