7-ingredient Lemon Mushroom Pasta
With its dreamy combination of savory mushrooms paired with tangy lemon juice –alongside plenty of English peas, this simple yet mouthwatering dish is sure to become one of your favorites. Let's get cooking!
Prep Time 10 minutes mins
Cook Time 20 minutes mins
Total Time 30 minutes mins
Course Main Course
Cuisine American
Servings 4 servings
Calories 541 kcal
Let's gather the ingredients!
- 1 pound Fettuccine vegan/egg-free
- 2 tbsp olive oil
- 14 oz mushrooms thinly sliced
- 2 cloves garlic minced
- ½ cup English peas
- ½ lemon juice and zest
- ¼ cup parsley chopped
Let's Begin!
Boil the pasta as per the package instructions. When cooked to almost al dente, drain and set aside. Reserve 1/2 cup of pasta water for the sauce.
Meanwhile, Heat the oil over medium-high heat. Add the mushrooms and cook until the water has been cooked off, and the mushrooms start to turn golden around the edges.
Add garlic and English peas then cook for a few more minutes just until fragrant.
Carefully add the pasta and reserved pasta water, then toss gently until the water reduces and starts to thicken.
Add lemon juice, lemon zest, and parsley. Season with salt and pepper to taste. Toss gently until all is combined.
Serve with more fresh parsley on top.
Enjoy with family and friends!
Calories: 541kcalCarbohydrates: 89gProtein: 20gFat: 13gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 0.1gCholesterol: 95mgSodium: 32mgPotassium: 682mgFiber: 6gSugar: 6gVitamin A: 528IUVitamin C: 22mgCalcium: 59mgIron: 3mg
Keyword easy to make, Fettuccine, Healthy, lemon, mushroom, pasta, vegan, Vegan on a Budget