And it’s vegetarian! I’m sure you picked up on that.
You’d never believe it if I told you, but I’m telling you anyway – my kids love mushrooms. Like, they LOVE mushrooms. I gotta be honest, I didn’t see that one coming. Aren’t mushrooms the gateway flavor to say, a 17 year old’s palate? Yes, I’m as shocked as you are right now.
But look, you get a mushroom pasta out of it! (so did they)
Let us peepeth.
SUPER straightforward. The only thing you’ll need to think about are the ‘shrooms, bruh. Get two kinds! Baby Bella (Edward Cullen not included), and shiitake. I bought my shiitake’s creek already sliced, but if you only find whole, snag those and slice ’em up.
And you’ve probably got some frozen peas in your freezer, right? Go check, I’ll wait.
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We’re going to roast our mushrooms. I mean, of course we are. You can sauté them, but I love the hands-off method here. On top of that, the flavors yield a slightly different vibe than a flash visit on a stove top. Scatter them with plenty of fresh thyme, and a few whole garlic cloves. Out of their skins, just nestle them right in with the mushrooms. We’re gonna make some magic with them post roast.
We’re starting a band called Post Roast.
YA-HUM. If you need to stick one in your mouth because you’re a human being, jump in. This is why we roasted a lot. They SHRINK DOWN, man.
Also, you’re boiling pasta while we’re roasting, to save time. See how I take care of you?
Don’t answer that.
Nooooow, grab those deliciously tender garlic cloves off the pan and mash them up with the zest from the lemon, a pinch of salt and oil in a mortar and pestle. If you don’t have one, you’re still a good person. Just mash it up in a bowl. This is the one I have and I loooove it.
And this is how it comes together! But let me tell you the secret James Bond voodoo magic trick. That lemony garlic paste? You’ll stir that into the cooked pasta. That and a bit of reserved starchy water. THAT is your sauce. THAT is the underlying essence to this whole ding dang thang. And then you top it with the roasted mushrooms and peas and you’re set for life.
And cheese. Add some parmesan cheese because you know how to live.
Mix it all together and serve it right up!
Oh oh oh oh, squeeze the lemon juice over it all, too. That wakes it up. You know how we do.
It’s fantastic. Earthy with the mushrooms, aromatic with our roasted garlic tones throughout, tangy with the lemon, a burst of spring with the peas. Divine! Simple, but elevated.
And you’re looking at 40 minutes, tops-ish.
And keep some of that reserved starchy water on hand, because you know the pasta soaks up the sauce within moments. You might need to add more and thin it if it sits for a bit. Look at all those i’s! That was intense.
This is a super duper option for vegetarian night, if you’re into that. And it’s not boring, you know? It’s got so much going on, you’ll never know it’s missing a meat.
We’re starting another band called Missing a Meat. (ew)
This weekend? The correct answer is yes.
You’re getting that mortar and pestle, aren’t you?