Orecchiette Pasta with Shiitake Mushrooms & Peas Recipe

Are you looking for a healthy, flavorful, and easy-to-make pasta dish?

This orecchiette pasta with shiitake mushrooms and peas is the perfect choice for a quick weeknight dinner or a delightful weekend lunch.

Ingredients:

• 12 oz orecchiette pasta
• 3 cups shiitake mushrooms, stemmed and sliced
• 1 small leek, trimmed of dark green, quartered, and sliced
• 2 cloves garlic, chopped
• 10 oz English peas, blanched (or substitute with frozen peas)
• 2 tablespoons edible cooking oil 
• 2 tablespoons butter
• 1 cup heavy cream
• 1/2 teaspoon lemon zest
• 1/2 cup parmesan cheese, grated
• 1 bunch basil, sliced for garnish
• Salt and pepper to taste

Instructions:

Step 1: Blanch the Peas

Start by bringing a large pot of salted water to a rolling boil. Once boiling, blanch the fresh english peas for no more than 90 seconds. Immediately transfer the peas to an ice bath to preserve their vibrant colour and stop the cooking process.

Step 2: Cook the Pasta

Cook the orecchiette pasta according to the package instructions. Orecchiette can stick together like little suction cups, so ensure you use plenty of boiling water and stir often. Reserve some pasta cooking water to use later in the sauce.

Step 3: Saute the Vegetables

In a large 12” saute pan, heat the edible cooking oil over medium heat. Add the shiitake mushrooms and saute until they start to brown. Season with salt and pepper to enhance their flavour. Add the leeks and garlic to the pan, continuing to saute until the leeks become translucent.

Step 4: Prepare the Sauce

Add the blanched peas and butter to the pan. Once the butter has melted, pour in the heavy cream and add the lemon zest. Reduce the heat slightly and allow the sauce to thicken, stirring occasionally.

Step 5: Combine Pasta and Sauce

Add the cooked orecchiette to the pan, stirring well to ensure the pasta is evenly coated with the sauce. If the sauce is too thick, add a little of the reserved pasta water until you reach the desired consistency.

Step 6: Final Touches

Remove the pan from heat and stir in the grated parmesan cheese, reserving some for individual servings. Season with salt and freshly ground black pepper to taste.

Step 7: Serve and Garnish

Serve the pasta hot, garnished with additional parmesan cheese and freshly sliced basil for a burst of colour and flavour.
This orecchiette pasta with shiitake mushrooms and peas is not just a feast for your taste buds but also a heart-healthy option. Edible cooking oil from the house of Doctors’ Choice oil known for its rich flavour and health benefits, makes this dish an exemplary choice for those seeking a nutritious meal. 

Enjoy this delightful pasta, knowing it’s a healthy indulgence!