Vegetarian Small Shell Pasta Recipe
This vegetarian small shell creamy pasta recipe is a simple yet satisfying and healthy meal that bursts wholesome flavors! Perfect for a busy weeknight meal or a cozy evenings at home, this dish combines tender pasta shells with a luscious cheese sauce made from creamy ricotta cheese, tangy Parmesan, and garlic-infused mushrooms. Enhanced with vibrant lemon juice and sweet peas, each bite is sure to please. I think you have found one of your new favorite dishes!
Ingredients
- 16 ounces small shell pasta
- 2 cups frozen peas
- 1 tablespoon olive oil
- 4 cloves garlic minced
- 4 ounces mushrooms sliced
- ½ lemon juiced
- 1.5 cups ricotta cheese
- ½ cup parmesan cheese
- fresh parsley chopped
- Salt and pepper to taste
- ½ cup reserved pasta cooking water
Instructions
- Bring a large pot of water to a boil over high heat. Add the shells and cook according to the directions. Reserve 1 cup of pasta water before draining.
- Meanwhile, cook the frozen peas according to the package directions.
- Heat the olive oil in a large pot or large skillet.
- Add the garlic and mushrooms and cook, stirring occasionally for 3-4 minutes.
- Stir in the lemon juice, ricotta cheese and parmesan cheese. Then add the pasta.
- Add ½ cup of the reserved pasta water. Stir to combine and create the cream sauce. If it is too dry, add more pasta water until the desired consistency is achieved.
- Taste and season with salt and pepper.
- Top servings with fresh parsley.