foolproofliving

1 Cook the pasta in salted boiling water according to the package instructions. Save 1 cup of the pasta water and drain the rest.
2 To make the mushroom pea sauce: Heat 2 tablespoons of butter in a large skillet over medium heat. Add in the mushrooms and cook for 3-4 minutes or until they are softened. Stir in the garlic and cook stirring constantly for 30 seconds.
3 Add in the rest of the (2 tablespoons) butter and 1 tablespoon of all purpose flour. Cook, stirring constantly, for 1 minute.
4 Stir in the wine and scrape the bottom bits (if there are any) as it reduces. Stir in the vegetable broth, heavy cream, thyme, salt and pepper and cook until the sauce thickens, 7-8 minutes.
5 Stir in the peas into the sauce and let them cook for 1 minute.
6 Add in the now-cooked pasta into the sauce and give it a gentle toss making sure that the sauce is equally distributed throughout the dish.
7 Sprinkle it with the lemon zest and fresh thyme leaves. Top it off with dollops of ricotta cheese before serving.