Cavatelli with English Peas, Smoky Shiitakes, and Mint

Cavatelli with English Peas, Smoky Shiitakes, and Mint

Serves 6

Ingredients

8 oz (about 4 cups) shiitake mushrooms, thinly sliced
2 tbsp grape seed oil
1 tsp smoked paprika
1 tsp liquid smoke
2 tsp vegan Worcestershire sauce
1 lb dried cavatelli pasta
10-12 oz bag fresh English peas
2 heaping tbsp fresh mint, minced
8 oz crème fraîche
3 tsp freshly squeezed lemon juice
1 tsp coarse sea salt
1/2 tsp freshly ground black pepper
zest of 1 lemon

Method

Preheat oven to 375°F. Line a sheet pan with parchment paper.

In a large bowl, very gently toss sliced shiitakes with oil, paprika, liquid smoke, and Worcestershire. Spread shiitake slices on baking sheet in an even layer and bake for 15-20 minutes or until mushrooms look deeply browned and are somewhat crisp.

Cook cavatelli according to package instructions.

In another medium saucepan, bring 1 quart water to a boil. Blanch the peas for 60 to 90 seconds until bright green and slightly wrinkled. Strain and set aside.

In a large bowl, whisk the crème fraîche, mint, lemon juice, sea salt, black pepper, and lemon zest together until well combined. Add the cooked pasta, blanched peas, and smoked shiitakes and toss to combine. Season with lemon juice and salt, to taste.