This post is sponsored by Silk.
For all of you who love creamy, lemony, garlicky flavors, this pasta dish will be for you! It’s a trifecta of flavors and textures tossed with fettuccine, sweet peas and king oyster mushroom scallops. Can a pasta dish get any better? In my book, this is the creme de la creme of creamy pasta dishes!
This is one of those recipes I’ve been wanting to make forever. For one, I love the idea of a one-pot pasta. I tried it a few years ago, but without much luck. I used a quinoa pasta that time, which is probably why it didn’t turn out well. It was a gloopy mess, not pretty at all. Quinoa pasta most definitely needs to be drained. I love my quinoa pasta, but it is not for one-pot pastas. This time around I went with a traditional pasta and voila, it turned out perfectly and was so easy! Secondly, using king oyster mushrooms in place of scallops has always intrigued me. If you’re a mushroom lover, like myself, I know you’re going to love this! Both ideas are pretty darn genius and I’m happy to have done them together in this recipe.
Be sure to check out the nutritional numbers at the bottom of the post. One serving of this creamy dish contains 35% of your daily protein requirements and 144% of your vitamin K needs. Not too shabby for pasta, peas and mushrooms! And, the fat is relatively low to boot. To be considered low-fat, there should be no more than 3 grams of fat per every 100 calories. Each serving contains 512 calories and 17.8 grams of fat. To calculate, we break the calories down to 5 (512) x 3 = 15. Meaning, it should not have more than 15 grams of fat per serving to be considered low-fat. This recipe is just above that number and still very much in the healthy range. I hope I made sense of that for you! If not, let me know. :)
The inspiration for this recipe came from, i am a food blog. Thank you Stephanie!
King oyster mushrooms can be found at your local Asian markets. They cook up tender and meaty, making them a substantial addition to recipes. If you can’t find king oyster mushrooms, sub in about 8 oz. of your favorite. The peas will add color, texture and a good dose of protein to each serving.
While cooking the mushrooms, I add a little coconut amino’s to the pan with 2 tablespoons of water. The coconut amino’s gave the mushrooms a slight golden color and the water kept them tender and moist throughout cooking. Just be sure you don’t go overboard if using tamari since it’s high in sodium (too much may ruin them). If you don’t plan on using coconut amino’s or tamari, sprinkle the mushrooms with a pinch of salt.
If you want to keep oil to a minimum, do a water saute, using about 3 – 4 tablespoons of water, for the mushrooms and the garlic.
Typically mushrooms will reduce in size quite a bit after cooking. On the contrary, my oyster mushrooms stayed about the same size once cooked, so be sure you don’t slice them too thick thinking they will shrink. I found slicing them anywhere between 1/4 – 1/2 inch was perfect.
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Once your pasta and remaining ingredients have come together, add in the cream and mushrooms, mixing well to combine.
Serve with chopped parsley and plenty of fresh cracked pepper. Enjoy this amazingly easy and delicious dish!
ONE-POT CREAMY FETTUCCINE + PEAS + KING OYSTER MUSHROOM ‘SCALLOPS’
- 2 tablespoons olive oil, divided
- 2 king oyster mushrooms, cut into 1/2 inch slices
- 4 garlic cloves, minced
- 1/4 – 1/2 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 3 – 4 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 Silk Unsweetened Almond Milk or Silk Unsweetened Cashew Milk
- juice of 1/2 small lemon (about 2 teaspoons)
- pinch of mineral salt
Oyster mushroom scallops: Gently wash and dry the mushrooms. Slice into about 1/2 inch pieces (discard the top and bottom 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.
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.
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.
This post was sponsored by Silk. All opinions are my own. Thank you for supporting TSV by supporting my sponsors. They have many plant-based, non-dairy products, some organic, that you can find here: Silk Products