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Creamy Mushroom Pasta with Fresh Peas and Ricotta

Aysegul Sanford
  • 30 minutes
  • Serves 4

INGREDIENTS

3 cloves

Garlic

1/2 cup

Italian parsley

1 lb

Mushrooms

1

Onion, small

1 cup

Peas, fresh

1 tsp

Thyme, fresh

1

Zest of a lemon

1 cup

Vegetable broth

1

package Brown rice spaghetti

1/4 tsp

Black pepper, freshly ground

1/2 tsp

Red pepper flakes

1 tsp

Salt

1 tbsp

Olive oil

2 tbsp

Butter, unsalted

1/4 cup

Heavy cream

1/2 cup

Ricotta cheese

1/2 cup

White wine, dry