Creamy Lemon Pasta with Mushrooms & Peas

We’ve all been there: it’s been a long day, everyone’s starving, and you just want a real, delicious meal on the table FAST. That’s exactly where my Lemon Cream Pasta with Mushrooms & Peas comes to the rescue!

While your pasta boils away on the stovetop, the Thermomix® does all the heavy lifting for the luscious cream sauce. The flavor combination of savory ham, tender mushrooms, and a bright pop of fresh lemon is pure perfection.

It’s the ultimate easy comfort food—a guaranteed crowd-pleaser for the whole family that requires hardly any effort at all.

You are going to love this recipe because it’s:

• super quick and easy to make
• the ultimate quick comfort food for busy weeknights
• wonderfully rich and creamy thanks to heavy cream and milk
• bright and refreshing with a pop of fresh lemon juice
• totally effortless to cook in your Thermomix®
• packed with tender mushrooms and sweet, crisp peas
• a total crowd-pleaser for the whole family
• just downright delicious!

My Top Recipe Tips

Before you drain the pasta, make sure to scoop out a cup of that starchy pasta water. If the sauce feels a bit too thick when you’re ready to serve, a small splash of this liquid gold will loosen it right up for that perfect silky texture—without watering down the flavor.

Be sure to leave the measuring cup off while sautéing the mushrooms and diced ham. This lets any excess moisture evaporate so your ingredients get nicely browned instead of just steaming in their own juices.

Go light on the salt at first when seasoning. The vegetable broth and diced ham already add a good amount of savory flavor and saltiness!

Give the sauce a minute to rest after cooking. It might look a little thin at first, but it thickens up beautifully as it cools slightly and gets tossed with the hot pasta.

If your sauce is still a bit too runny for your liking, no worries! Just mix 1 teaspoon of cornstarch with a splash of cold water until smooth. Stir it into the mixing bowl and cook for another 2 min. / 100 °C / Reverse / Speed 2 until brought back to a boil.

Can You Make This Ahead of Time?

Yes, absolutely! You can store any leftover pasta and sauce together in an airtight container in the fridge for up to a couple of days. To reheat, just pop everything into a saucepan on the stovetop or heat it up in the microwave. The sauce tends to thicken up a bit overnight, so just add a splash of milk or water while warming it up to bring back that gorgeous, creamy texture!

Easy Swaps & Variations

Make it Vegetarian: Simply skip the cooked ham. If you’d like, you can toss in a few extra mushrooms instead or bulk it up with some diced zucchini.

Switch Up the Herbs: If you don’t have frozen parsley on hand, this sauce also tastes amazing with an Italian herb blend or some fresh chopped chives.

Ingredients You’ll Need for Creamy Lemon Pasta with Mushrooms & Peas

• 1 onion, peeled and quartered
• 7 oz (200 g) mushrooms, quartered
• 7 oz (200 g) cooked ham, diced (about ½-inch pieces)
• 1½ tbsp (20 g) cooking oil
• 3 tbsp (25 g) all-purpose flour
• 1½ cups (350 g) milk
• 1 cup (250 g) light cream (7% fat)
• 2 heaping tsp vegetable bouillon powder
• 7 oz (200 g) frozen peas
• 2 tbsp frozen parsley (or Italian seasoning)
• Juice of 1 lemon

Salt & freshly cracked black pepper, to taste

You’ll Also Need:

• 14–16 oz pasta of choice
• Fresh basil, for garnish

How to Make Creamy Lemon Pasta with Mushrooms & Peas

Instructions:

Cook the pasta in a large pot of generously salted water according to the package instructions until al dente. Right before draining, scoop out a cup of that starchy pasta water and set it aside for later.

Meanwhile, add the quartered onion to the mixing bowl and chop for 3 sec / speed 5. Use your spatula to scrape down the sides of the bowl.

Now add the quartered mushrooms, diced ham, and oil. Sauté for 6 min / 250°F (120°C) / reverse / stir setting. Pro tip: Make sure to leave the measuring cup off here so the moisture from the mushrooms can escape!

Sprinkle the flour over the mushroom mixture in the mixing bowl and cook for 2 min / 212°F (100°C) / reverse / stir setting. This cooks off the raw flour taste and gives you a gorgeous, silky sauce.

Next, add the milk, heavy cream, and vegetable broth, then cook the sauce for 9 min / 212°F (100°C) / reverse / speed 2.

Next, add the frozen peas and frozen parsley (or your favorite herbs), give everything a quick fold with the spatula, and heat for another 3 min. / 100 °C (212°F) / reverse / speed 1.

Finally, season the creamy sauce to taste with a splash of fresh lemon juice, black pepper, and a pinch of salt if needed.

Pour the sauce over your drained pasta and garnish each plate with fresh basil leaves right before serving.

Enjoy!

Now, I hope you have so much fun whipping this up and enjoying every bite!

You might also love this recipe: Spaghetti with Walnut Pesto.

Happy cooking,
Christoph

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