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ONE-POT CREAMY FETTUCCINE + PEAS + KING OYSTER MUSHROOM ‘SCALLOPS’

a top down view of skillet with alfredo noodles with king oyster mushrooms scallops and peas

4.5 from 4 reviews

Healthy and delicious, this one-pot pasta dish is bursting with flavors and textures!

Ingredients

Scale
  • 2 tablespoons olive oil, divided
  • 2 king oyster mushrooms, cut into 1/2 inch slices
  • 4 garlic cloves, minced
  • 1/41/2 teaspoon red pepper flakes, optional
  • 3 1/4 cups low-sodium vegetable broth (or water + 1/2 tsp. Better Than Bouillon)
  • 8 oz. fettuccine
  • 1 1/2 cup fresh peas (if frozen, let thaw)
  • 1 large lemon, juice of (about 34 tablespoons) + a little zest if you like
  • 1/4 cup chopped parsley
  • mineral salt & fresh cracked pepper, to taste

Heavy Cashew Cream

  • 1/3 cup cashews, soaked for 2 hours and drained
  • 1/4 cup unsweetened almond Milk or cashew milk
  • juice of 1/2 small lemon (about 2 teaspoons)
  • pinch of mineral salt

Instructions

King Oyster Mushroom Scallops: Gently wash and dry the mushrooms. Slice into about 1/2 inch pieces. Heat oil over medium heat in a 4 qt. pan or pot (pref. wide bottomed so the dry noodles can lay flat), add mushrooms and cook until golden on each side, about 6 – 8 minutes total. After cooking a few minutes, add about 2 tablespoons of water to the pan, repeat as needed when water has evaporated. This will help keep them moist looking. You may also like to season them with a splash of coconut amino’s, low sodium tamari or pinch of salt when adding the water. Once done, reserve mushrooms on a small plate until later.

Vegan Cream: In a small blender, place the cashews, almond milk, lemon juice and pinch of salt, process until creamy. Add 1 tablespoon milk at a time as needed to thin. Set aside.

Pasta: In same pot, heat remaining oil over medium heat, add garlic and red pepper flakes, saute for about 1 minute, or until garlic is golden in color. Add broth and fettuccine, bring to a boil, cover, reduce heat to a semi-rigorous rolling boil and cook, stirring occasionally for about 13 – 14 minutes (if using different pasta, cooking times with vary so check the package directions for cooking times). About 4 minutes before pasta is done, add the peas and continue to cook. A little broth left at the end of cooking is ok (about 1/4 cup), it will add to the creaminess when the cream is added. If more than 1/4 cup, keep cooking to reduce the liquids. Once done, add the juice of 1 lemon, heavy cream, mushrooms, salt and fresh cracked pepper to taste, stir to combine. Serve warm.

Serve: Place pasta in individual bowls, top with chopped parsley, a little fresh cracked pepper and enjoy!

Serves 3 generously.

Notes

If you want to keep oil to a minimum, do a water saute for the mushrooms and the garlic.

This recipe is not overly creamy, feel free to double the heavy cream recipe if you prefer a more creamier pasta.