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Pasta with green peas and shiitake

I love shiitake mushrooms because they are meaty and earthy. I made this pasta with green peas and shiitake, added a spoonful of vegan pesto and voilà I had a lovely, healthy and hearty lunch in just 15 minutes. I used gluten-free spaghetti, but feel free to make it with your favourite pasta. Also, you can use proper pesto if you’re not on a vegan or dairy-free diet.
Print Recipe
Prep Time 5 minutes
Cook Time 10 minutes
Resting Time 4 hours
Total Time 15 minutes
Servings: 2 people
Cuisine: Fusion
Calories: 1234
Ingredients Method

Ingredients
  

  • 120 g shiitake mushrooms
  • 2 cloves of garlic
  • 1 Tbsp olive oil
  • ½ tsp chilli flakes or half red chilli chopped
  • 1 cup green peas defrosted
  • Juice of 1 lemon
  • 1 Tbsp vegan pesto or 1 tsp stock powder bouillon
  • Salt and pepper
  • 1 Tbsp Chopped fresh herb (parsley mint or basil
  • 160 g spaghetti or pasta of your choice

Method
 

  1. Cook the pasta according to the packet instructions.
  2. Meanwhile, cut the mushrooms into chunks or slices. Chop the garlic and the chilli pepper, if used.
  3. Heat the oil in a frying pan and gently sauté the garlic, chilli or chilli flakes for a few seconds, then add the mushrooms. After five minutes add a ladleful of the pasta’s cooking water, the lemon juice and the green peas. Put the lid on and steam for 5 minutes. ( If you’re not using Pesto, add the stock powder to the mixture now).
  4. The pasta should be ready by now. Drain it and add to the mushroom and pea mixture. Add 1 Tbsp of vegan pesto, if liked, and stir gently. Add the fresh herb of your choice, season with salt and pepper to taste and add some more lemon juice if needed.
  5. Serve warm, garnished with fresh herbs.