Creamy Lemon Pasta with Mushrooms & Peas
This creamy lemon pasta with mushrooms and peas is a quick, vegetarian-friendly main dish that comes together effortlessly and turns out perfectly every time in your Thermomix®!
Servings: 4 Portionen
Calories: 646kcal
Equipment
- 1 Thermomix
- 1 Spatel
- 1 Schneidebrett
- 1 Messer
- 1 Topf
Zutaten
- 1 Onion peeled and quartered
- 200 g Button mushrooms quartered
- 200 g Cooked ham diced, about ½-inch
- 20 g Oil
- 25 g All-purpose flour
- 350 g Milk
- 250 g Light cream or half-and-half
- 2 tsp Vegetable bouillon powder heaping
- 200 g Frozen peas
- 2 tbsp Frozen parsley or Italian seasoning
- Lemon juiced
- Salt & pepper
To Serve
- 400-500 g Pasta of choice
- Fresh basil for garnish
Zubereitung
- 400-500 g PastaCook your pasta in a large pot of generously salted water according to the package directions until al dente. Pro tip: Scoop out a cup of that liquid gold pasta water before draining!
- 1 Onion, 200 g Button mushrooms, 200 g Cooked ham, 20 g OilMeanwhile, drop the onion into the mixing bowl and chop for 3 sec / speed 5. Scrape down the sides of the bowl with your spatula. Now add the quartered mushrooms, diced ham, and oil. Sáute for 6 min / 120 °C / Reverse / Soft speed.
- 25 g All-purpose flourSprinkle the flour over the mushroom mixture in the mixing bowl and cook for 2 min / 100 °C / Reverse / Soft speed.
- 350 g Milk, 250 g Light cream or half-and-half, 2 tsp Vegetable bouillon powderNext, pour in the milk, cream, and vegetable bouillon, and cook the sauce for 9 min / 100 °C / Reverse / speed 2.
- 200 g Frozen peas, 2 tbsp Frozen parsleyGently fold in the frozen peas and frozen herbs using your spatula, then heat everything for another 3 min / 100 °C / Reverse / speed 1.
- Lemon, Salt & pepperSeason to taste with fresh lemon juice, black pepper, and a pinch of salt if needed.
- Fresh basilPour that gorgeous, creamy sauce over your drained pasta and serve garnished with fresh basil leaves. Enjoy!
