Creamy mushroom pasta with peas finished with lemon zest and ricotta.

8 oz spaghetti

Water for boiling

Salt

4 tbsp unsalted butter

10 oz shiitake mushrooms, sliced

2 garlic cloves, minced

1 tbsp all-purpose flour

1 1/4 cups vegetable broth

1/4 cup heavy cream

1 tsp fresh thyme

1 tsp kosher salt

1/4 tsp black pepper

1 1/2 cups peas

Zest of 1 lemon

1/2 cup ricotta cheese

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1. Cook spaghetti in salted water. Reserve 1 cup pasta water.

2. Sauté mushrooms in 2 tbsp butter until soft.

3. Add garlic and cook briefly.

4. Add remaining butter and flour; stir.

5. Add broth, cream, thyme, salt, pepper; simmer until thick.

6. Add peas and heat through.

7. Toss pasta with sauce, adjusting with pasta water.

8. Finish with lemon zest and ricotta.

Use frozen peas if fresh are unavailable. Reheat gently with broth.