Pasta:
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8oz Wellth Foods Yellow Pea Pasta
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1 cup ricotta
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4 tbsp unsalted butter
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2 tbsp olive oil
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2 garlic cloves, minced
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5 cups mixed mushrooms
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1 cup baby spinach
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½ cup low-sodium vegetable broth
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Zest & juice of half a lemon
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½ cup parmesan
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Salt & pepper to taste
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2 tbsp fresh parsley
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1 cup reserved pasta water
Breadcrumbs:
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1 cup unseasoned breadcrumbs
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2 tbsp butter
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1 clove garlic, minced
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Salt & pepper to taste
Prepare the Breadcrumbs: Preheat your oven to 350°F (175°C). In a bowl, combine the breadcrumbs with melted butter, grated garlic, salt, and pepper. Spread the mixture on a baking sheet and bake for 10-12 minutes, or until golden and crispy. Set aside.
Cook the Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook for 8 minutes. Reserve 1 cup of the pasta water before draining the pasta. Set the pasta aside.
Prepare the Sauce: In a large skillet, heat the olive oil over medium heat. Add the sliced mixed mushrooms and cook until they release their moisture and become golden brown, about 8-10 minutes. Stir in the grated garlic and cook for an additional 1-2 minutes.
Combine Pasta and Sauce: Reduce the heat to low and add the veggie broth, ricotta cheese, and butter pieces to the skillet. Stir until the butter is melted and the sauce is creamy. Add the cooked pasta to the skillet, tossing to coat with the sauce. Gradually add the reserved pasta water as needed to achieve the desired consistency. Stir in the baby spinach, lemon zest, lemon juice, and grated parmesan cheese. Cook until the spinach is wilted. Season with salt and pepper to taste.
Serve: Top with the toasted breadcrumbs and chopped parsley. Serve immediately.
