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A bowl of creamy pasta with peas and mushrooms topped off with ricotta cheese

Pasta with Mushrooms and Peas Recipe

This creamy Mushroom Pea Pasta recipe is a 30-minute pasta recipe that you can make with spring vegetables. Flavored with ricotta cheese, lemon zest, and fresh thyme, it is and easy to make spring pasta dish.
Course Vegetarian Pasta
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 servings
Calories 514kcal


For the Pasta:

  • 8 oz. spaghetti
  • Water
  • Salt

Mushroom and Peas Sauce:

  • 4 tablespoons of unsalted butter divided
  • 10 oz. shiitake mushrooms wiped and sliced
  • 2 small cloves of garlic minced
  • 1 tablespoon all purpose flour
  • cup white wine
  • 1 ¼ cups vegetable broth
  • ¼ cup of heavy cream
  • 1 teaspoon fresh thyme leaves plus more for garnish
  • 1 teaspoon kosher salt
  • ¼ teaspoon ground black pepper
  • 1 ½ cups of peas blanched or frozen
  • Zest of a lemon
  • ½ cup ricotta cheese


  • Cook the pasta in salted boiling water according to the package instructions. Save 1 cup of the pasta water and drain the rest.
  • To make the mushroom pea sauce: Heat 2 tablespoons of butter in a large skillet over medium heat. Add in the mushrooms and cook for 3-4 minutes or until they are softened. Stir in the garlic and cook stirring constantly for 30 seconds.
  • Add in the rest of the (2 tablespoons) butter and 1 tablespoon of all purpose flour. Cook, stirring constantly, for 1 minute.
  • Stir in the wine and scrape the bottom bits (if there are any) as it reduces. Stir in the vegetable broth, heavy cream, thyme, salt and pepper and cook until the sauce thickens, 7-8 minutes.
  • Stir in the peas into the sauce and let them cook for 1 minute.
  • Add in the now-cooked pasta into the sauce and give it a gentle toss making sure that the sauce is equally distributed throughout the dish.
  • Sprinkle it with the lemon zest and fresh thyme leaves. Top it off with dollops of ricotta cheese before serving.


  • A couple of helpful notes on the ingredients:
    • Pasta: I used spaghetti but I also like to make this pappardelle pasta. With that being said, you can use any pasta you have on hand.
    • Mushrooms: I used shiitake mushrooms but baby bella or white button mushrooms would also work.
    • Peas: I used blanched peas but you can also use frozen peas.A couple of helpful notes on the ingredients:
    • Stock: It wouldn’t be a vegetarian pasta dish but you can also use chicken stock.
  • How to store leftovers? As it is with most pasta recipes, this mushroom pea pasta will be best on the day it is made. However, you can store leftovers in an airtight container up to 2 days. When ready to serve, place it in a pot and add in ¼ to ½ cups of water and warm thoroughly. If it starts to stick to the pan feel free to use more water as needed.
  • Use the reserved pasta liquid as necessary: As it is with most pasta recipes, this creamy mushroom and pea pasta might dry out as it sits. If that happens, feel free to use a little bit of the reserved pasta liquid to make it nice and moist.


Calories: 514kcal | Carbohydrates: 60g | Protein: 16g | Fat: 22g | Saturated Fat: 13g | Trans Fat: 1g | Cholesterol: 66mg | Sodium: 922mg | Potassium: 548mg | Fiber: 7g | Sugar: 7g | Vitamin A: 1302IU | Vitamin C: 23mg | Calcium: 111mg | Iron: 2mg