Spring is finally here, and with it comes the vibrant colors, fragrant blooms, and the freshest produce of the year. There’s no better way to celebrate the season than by bringing it straight to your dinner table. Spring Pasta with Morels, Ramps, and Peas is more than just a recipe—it’s a love letter to the earth’s rebirth.
If you’re someone who chases after flavor, beauty, and freshness in the kitchen, this pasta dish might just become your new spring obsession. Whether you’re hosting a garden party, making a weeknight dinner a bit more special, or just craving something green and earthy, this Spring Pasta with Morels, Ramps, and Peas delivers all the good vibes on a single plate.
Table of Contents
What is This Recipe?
Spring Pasta with Morels, Ramps, and Peas is a seasonal pasta dish that captures the essence of spring produce. It features:
- Earthy morel mushrooms
- Pungent, garlicky ramps (wild leeks)
- Sweet, tender green peas
All sautéed to perfection and tossed with your favorite pasta in a light olive oil and Parmesan sauce. It’s fresh, simple, and sophisticated.
This dish is ideal for vegetarians and can easily be adapted for vegan diets too. It celebrates local and foraged ingredients, making it perfect for farmers’ market lovers and spring foragers.
Essential Ingredients
To make the perfect Spring Pasta with Morels, Ramps, and Peas, you’ll need:
- Fresh morel mushrooms (cleaned and halved)
- Fresh ramps (trimmed and chopped)
- Green peas (fresh or frozen)
- Olive oil
- Garlic cloves
- Lemon zest
- Parmesan cheese (or vegan alternative)
- Salt and pepper
- Pasta (tagliatelle, fettuccine, or your favorite shape)
Alternative Ingredients
No morels? Can’t find ramps? No worries. Here’s how you can still enjoy this seasonal dish:
- Mushroom substitute: Shiitake or cremini mushrooms
- Ramp substitute: Scallions or leeks with a hint of garlic
- Fresh peas substitute: Sugar snap peas or shelled edamame
- Parmesan alternative: Nutritional yeast or vegan Parmesan
- Pasta alternative: Gluten-free or whole wheat pasta
This recipe is flexible and welcomes substitutions while still holding onto that essential springtime flavor.
Recipe Snapshot
| Prep Time | Cook Time | Total Time | Servings | Yield |
|---|---|---|---|---|
| 15 minutes | 20 minutes | 35 minutes | 4 servings | 1 large bowl |
Key Features
- Seasonal and Fresh
- Vegetarian Friendly
- Customizable for Vegan or Gluten-Free Diets
- Ready in 35 Minutes
- Elegant Enough for Entertaining, Easy Enough for Weeknights
- Bursting with Spring Flavor
Nutrition Facts (Per Serving Approx.)
| Calories | Carbs | Protein | Fat | Fiber |
|---|---|---|---|---|
| 420 kcal | 52g | 14g | 18g | 6g |
Directions: Step-by-Step Guide to Making Spring Pasta with Morels, Ramps, and Peas
Making this Spring Pasta with Morels, Ramps, and Peas is a joyful, sensory-rich process that celebrates the beauty of simple, seasonal cooking. It’s not just a recipe—it’s an experience. Here’s your in-depth walkthrough to get this right every single time.
Step 1: Cook the Pasta Like a Pro
Begin by boiling a large pot of generously salted water until it reaches a lively, rolling bubble. Salting the water is critical—it’s your first layer of seasoning. Aim for about one tablespoon of salt per 4 cups of water.
Add your pasta—fettuccine, linguine, or tagliatelle work beautifully here—and cook until just al dente, following the timing on the package. You don’t want the pasta to be too soft; it should have a slight bite since it’ll continue to cook slightly in the sauce.
Don’t forget to reserve about half a cup of that starchy pasta water before draining. That silky, salty water will help bind the sauce and coat the pasta evenly later.
Step 2: Sauté the Garlic and Ramps
While your pasta is cooking, heat 2 to 3 tablespoons of olive oil in a large skillet over medium heat. Once the oil is shimmering, add finely chopped garlic and chopped ramps.
Ramps are one of spring’s culinary treasures—they’re garlicky, slightly oniony, and deeply aromatic. Sauté them for 2 to 3 minutes, stirring occasionally, until they’re tender and fragrant. This stage sets the aromatic base for the entire dish.
Step 3: Add the Morels and Unlock Their Magic
Now it’s time for the showstoppers—morel mushrooms. These earthy, nutty, sponge-textured mushrooms are absolutely packed with flavor. Make sure they’re well-cleaned and halved (morels can trap grit inside, so soak and rinse if needed).
Add the morels to your pan and sauté gently for 5 to 7 minutes. They’ll release a little moisture, shrink slightly, and begin to brown. You want them tender but not mushy. This slow cook over medium heat helps develop their deep, meaty flavor.
Step 4: Introduce the Peas for a Pop of Color and Sweetness
Once the morels are soft and aromatic, stir in your green peas. If you’re using fresh peas, blanch them quickly in boiling water beforehand. If frozen, you can toss them right in—just cook for a couple of extra minutes.
Cook the peas with the mushroom and ramp mixture for 2 to 3 minutes, until they’re tender and bright green. Season everything with a generous pinch of salt and black pepper.
Step 5: Combine and Toss Everything Together
Add your cooked pasta directly into the skillet with the veggie mixture. Use tongs to toss it all together, letting the oil, mushrooms, and ramps cling to every strand of pasta.
Now, stir in lemon zest and a generous handful of grated Parmesan. Splash in a little reserved pasta water to loosen the sauce and help it emulsify, creating a silky coating on the noodles.
Step 6: Plate Like a Spring Pro
Serve immediately while everything’s hot and vibrant. Garnish with extra Parmesan, freshly cracked pepper, and maybe even a drizzle of olive oil or a few microgreens for presentation points.
That’s it. Your Spring Pasta with Morels, Ramps, and Peas is ready to be devoured. And trust me—it’s going to taste even better than it looks.
Pro Tips for a Perfect Spring Pasta
- Don’t Overcook the Morels: They should be tender but not mushy. Too much heat will ruin their unique texture.
- Use Fresh Ingredients: This recipe is all about spring freshness. Frozen or canned ingredients just won’t give the same result.
- Balance the Flavors: Lemon zest and salt play a crucial role in enhancing the natural earthiness of the mushrooms and ramps, adding a refreshing contrast.
- Reserve Pasta Water: It helps emulsify the sauce and coat the pasta beautifully.
- Grate Cheese Freshly: Pre-grated cheese doesn’t melt as well or taste as fresh.
Why You’ll Love This Recipe
- It Tastes Like Spring: The combination of earthy morels, garlicky ramps, and sweet peas is the flavor profile spring dreams are made of.
- Effortless Elegance: It’s a restaurant-quality dish that you can pull off in under 40 minutes.
- Healthy & Wholesome: With minimal ingredients, no processed sauces, and packed with fiber and antioxidants.
- Foraging Friendly: If you’re into foraging, this dish lets you show off your seasonal finds like a true kitchen naturalist.
What Makes This Recipe Unique?
The secret is in the ingredients. Spring Pasta with Morels, Ramps, and Peas celebrates fleeting, delicate flavors that only appear for a short time each year. It’s not just about making pasta—it’s about making the most of what the season gives you. Unlike other year-round pasta dishes, this one can only exist in spring, making it special, exclusive, and oh-so-worth the wait.
Frequently Asked Questions (FAQs)
Can I make this dish vegan?
Yes! Swap Parmesan for nutritional yeast or a vegan cheese alternative and you’re good to go.
What if I can’t find morels or ramps?
No problem. Use shiitake mushrooms instead of morels, and scallions or leeks as a ramp replacement.
Can I use frozen peas?
Absolutely. Just thaw them before adding, or cook them directly in the pan a minute longer.
What kind of pasta works best?
Long, wide noodles like fettuccine or tagliatelle are perfect. But penne or shells can also soak up the flavors beautifully.
Is this good for meal prep?
It’s best served fresh, but leftovers can be stored in the fridge for up to 2 days and reheated gently.
You’ll Also Love
- Fresh Herb and Lemon Orzo Salad
- Creamy Mushroom and Thyme Pasta
- Zucchini and Ricotta Spring Tart
- Green Goddess Pesto Linguine
- Roasted Asparagus and Lemon Risotto
All of these spring-inspired dishes make the perfect seasonal companions to this recipe.
Conclusion
Spring Pasta with Morels, Ramps, and Peas is not just a recipe—it’s a celebration of all things bright, green, and fresh. If you’re looking to capture the spirit of spring in a single dish, this is it. Simple ingredients, quick prep, and big, garden-fresh flavor come together in the most beautiful way.
So head to your nearest farmers’ market, grab some foraged goodies, and bring this seasonal masterpiece to life. Believe me, your taste buds (and your guests) will definitely appreciate it!.
Don’t forget to share your creations with #BeesRecipes on Instagram. We can’t wait to see your delicious take on this springtime delight!
Spring Pasta with Morels, Ramps, and Peas
Ingredients
- 200 g fresh tagliatelle pasta
- 100 g morel mushrooms cleaned and halved
- 2 tablespoons olive oil
- 3 cloves garlic minced
- 1 bunch of ramps chopped
- 1 cup fresh peas or frozen
- Zest of 1 lemon
- ½ cup freshly grated Parmesan cheese
- Salt and black pepper to taste
Instructions
- Cook the Pasta:
- Bring a large pot of salted water to a boil. Cook the pasta according to the package instructions, making sure to reserve ½ cup of pasta water before draining.
- Sauté Garlic and Ramps:
- In a large skillet, heat olive oil over medium heat. Add minced garlic and chopped ramps, sautéing for about 2-3 minutes until fragrant.
- Add the Morels and Sauté:
- Add the morel mushrooms to the skillet and cook for 5-7 minutes until they are tender and browned.
- Add the Peas:
- Stir in the peas and cook for another 2-3 minutes until the peas are bright green and tender.
- Combine Pasta and Sauce:
- Add the cooked pasta to the skillet, tossing it with the vegetable mixture. Add lemon zest and Parmesan cheese, stirring gently. If the sauce is too thick, add a little reserved pasta water to loosen it up.
- Serve:
- Plate the pasta, garnish with more Parmesan cheese, and freshly cracked black pepper. Serve immediately while hot.
Notes
- Calories: 420 kcal
- Carbs: 52g
- Protein: 14g
- Fat: 18g
- Fiber: 6g
Notes
- You can easily make this dish vegan by using nutritional yeast instead of Parmesan.
- If ramps are unavailable, substitute with scallions or leeks.
- For a gluten-free version, use gluten-free pasta.
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