I have been waiting and waiting for Ash Wednesday.
I know, not a “holiday” that is often anticipated
but, with a due date of April 25 (Easter is the 24th)
this Lent will also be the final countdown for #2.
Much like my first pregnancy,
Meat and I just aren’t really getting along
Which fits perfectly within this Lenten season
So, when my aunt served this easy, easy pasta dish a few weeks ago,
and I remembered just how much Ren likes mushrooms
(unlike his Godfather)
I picked up some (I had forgotten how cheap mushrooms can be!) different varieties of ‘shrooms
at the grocery store, pulled some stock out of the freezer, a bag of peas and some of my favorite pasta!
Orecchiette means “tiny ear” and it is hearty and delicious!
(and perfect for little fingers or a little fork!)
Boil pasta according to package directions
In a large skillet, heat 2 tablespoons olive oil over medium-high heat
Saute 1 small onion, diced &
3-4 cloves garlic, minced
Add sliced mushrooms
(any mixture! I
think I used shiitake and crimini here)
Saute over medium heat until soft and caramelized
Add 1-2 cups frozen peas
1-2 cups stock (whatever you have on hand!)
Bring to a soft boil, reduce heat and simmer until sauce begins to thicken
Season with salt and pepper
Ren approved! (LOVED!)