Pasta with Mushrooms, Peas, and Creamy Camembert Sauce

• Produce

  • 2 tbsp Chives, Fresh
  • 10 oz Cremini mushrooms
  • 3 Garlic cloves, large
  • 1 cup Peas, frozen
  • 4 Shallots, chopped fine (about 1 cup, large
  • 10 oz Shiitake mushrooms

• Canned Goods

  • 1 1/4 cups Chicken broth

• Condiments

  • 1 tbsp Lemon juice

• Pasta & Grains

  • 1 lb Campanelle pasta

• Baking & Spices

  • 1/2 tsp Salt
  • 1 Salt and pepper

• Oils & Vinegars

  • 2 tbsp Olive oil

• Dairy

  • 2 tbsp Butter, unsalted
  • 6 oz Camembert
  • 1/2 cup Heavy cream

Found on foodfolksandfun.net

Description

Ingredients

• 1 pound campanelle pasta (or similar-sized like farfalle)
• 2 Tablespoons unsalted butter
• 2 Tablespoons olive oil
• 4 large shallots, chopped fine (about 1 cup)
• 3 large garlic cloves, minced
• 10 ounces shiitake mushrooms, stems discarded, caps wiped clean and sliced ¼ inch thick
• 10 ounces cremini mushrooms, wiped clean and sliced ¼ inch thick
• ½ teaspoon salt
• 1 ¼ cups chicken broth
• 1 cup frozen peas
• ½ cup heavy cream
• 1 Tablespoon lemon juice
• salt and pepper to taste
• 6 ounces camembert, cut into ½-inch cubed (do not remove rind)
• 2 Tablespoons chopped fresh chives

Directions

• Cook pasta to al dente according to package directions, drain and return pasta to pot.
• While pasta cooks, melt butter in a 12-inch skillet over medium heat. Add shallots and sauté, stirring occasionally, until softened, about 3-4 minutes. Add garlic and cook until fragrant, about 1 minute. Increase heat to medium-high and add shiitake and cremini mushrooms and ½ teaspoon salt; cook, stirring occasionally until golden brown, about 8 minutes. Transfer mushrooms to bowl. To skillet add broth and frozen peas and bring to boil, scraping up any browned bits. Once boiling, turn off heat and stir in cream, lemon juice, and salt and pepper to taste.
• Add mushrooms, broth mixture, cheese, and chives to pasta. Toss over medium-low heat until pasta absorbs most of liquid, about 2-3 minutes. Serve immediately.