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Mushroom Pasta with Spring Peas in Cream Sauce

  • 15 min
    Prep Time
  • 30 min
    Total Time
  • 4 people


  • 5 cups Pacific Foods™ Organic Mushroom Broth
  • 4 teaspoons olive oil(amount divided in recipe steps below)
  • 1 pound spring peas
  • 16 ounces uncooked orecchiette pasta
  • 5 cups packed kale, cut in strips
  • 3 cups thinly sliced cremini mushrooms
  • 2 tablespoons bottled or canned lemon juice
  • 1 cup Pacific Foods™ Organic Almond Original Plant-Based Beverage
  • 1 tablespoon all-purpose flouror substitute gluten-free flour
  • 1 clove garlic, finely chopped


  • Heat the broth in a 6-quart saucepot over high heat to a boil. Add the pasta. Reduce the heat to medium-low. Cook for 10 minutes or until the pasta is tender, stirring often. Drain any excess broth. While the pasta is cooking, heat 1 teaspoon oil in a 12-inch skillet over medium heat. Add the kale and mushrooms (add the kale a handful at a time, adding more as it wilts) and cook until the vegetables are tender. Stir in the peas and remove from the heat. Heat the remaining 3 teaspoons oil in a 2-quart saucepan over medium heat. Add the garlic and cook for 30 seconds. Whisk in the flour. Slowly whisk in the almond milk and cook until the mixture is thickened. Toss with the cooked pasta, cooked vegetables and lemon juice. Season to taste with salt and pepper.