Orecchietti, translating to ‘little ears,’ and shiitake, meaning ‘listen,’ form the surprising duo in this flavorful dish. Discover the delightful blend of shiitake mushrooms, peas, and pasta pods—a combination that promises a culinary treat. This quick and easy recipe showcases the vibrant flavors of peas, the smokiness of mushrooms, all balanced with a creamy richness.

shitakki and pea pasta
shitakki and pea pasta

Shiitake Mushroom Orecchiette Pasta

Savor the harmony of earthy shiitake mushrooms and vibrant English peas in our Orecchiette Pasta—a quick, flavorful delight with a creamy finish.
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Course: Main
Cuisine: Italian
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 4


  • 12 oz orecchiette pasta
  • 3 cups shiitake mushrooms stemmed and sliced
  • 1 small leek trimmed of dark green, quartered and sliced
  • 2 cloves garlic chopped
  • 10 oz english peas blanched (can be substituted with frozen peas)
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons butter
  • 1 cup heavy cream
  • 1/2 teaspoon lemon zest
  • 1/2 cup parmesan cheese grated
  • 1 bunch basil sliced for garnish
  • salt + pepper


  • Start a large pot of salted boiling water for your pasta. Once water is boiling, blanch fresh english peas for no more than 90 seconds, then add them to an ice bath.
  • Cook the orecchiette per the instructions on the package. Reserve some pasta cooking water for the sauce. Orecchiette tends to stick together (like little suction cups), so be sure to use plenty of boiling water and stir often.
  • Heat the olive oil in a 12” sauté pan. Add the mushrooms and sauté until they start to brown, season with salt and pepper.
  • Add the leeks and garlic and sauté until they become translucent.
  • Add the blanched peas and butter. Once the butter is melted, add the cream and lemon zest. Reduce until the sauce thickens slightly.
  • Add orecchiette and stir well to warm through. If the sauce is too thick, add a little of the reserved pasta water.
  • Remove pan from heat and add the parmesan cheese, reserving some for individual servings.
  • Season with salt and freshly ground pepper to taste.
  • Garnish with parmesan cheese and fresh basil.

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  1. Hello! Just made this today, subbing shiitake mushrooms with swiss brown as they are unavailable here right now. Delicious! Thank you! I’m a teenage girl who cooks one night a week and this is a great, easy-to-follow recipe. Thanks again, Millie

    1. Hi Millie,
      So glad it was delicious and easy to follow. I haven’t heard of swiss brown mushrooms here in the US, but I looked them up and I believe they are called crimini mushrooms here. 🙂