Pasta with Mushrooms, Peas, and Camembert

Why this recipe works:

For a weeknight pasta and mushrooms recipe with a woodsy, full flavor, we used a combination of mushrooms—cremini for their rich, meaty nature and shiitake for their hearty flavor and chewy texture. Cooking the mushrooms with salt released their juices and enhanced browning. We finished our… read more

For a weeknight pasta and mushrooms recipe with a woodsy, full flavor, we used a combination of mushrooms—cremini for their rich, meaty nature and shiitake for their hearty flavor and chewy texture. Cooking the mushrooms with salt released their juices and enhanced browning. We finished our mushroom pasta recipe by adding garlic, shallots, and thyme to round out the flavors in a simple sauce of chicken broth, heavy cream, and lemon juice.

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4 as a main course, 6 to 8 as a side dish

So that the sauce and pasta finish cooking at the same time, drop the pasta into boiling water just after adding the cremini to the skillet. To make the dish vegetarian, substitute vegetable broth for chicken broth.

Ingredients

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