Cavatelli with English Peas, Smoky Shiitakes, and Mint — SHAUNA BURKE

Ingredients

• 8 oz (about 4 cups) shiitake mushrooms, thinly sliced
• 2 tbsp grape seed oil
• 1 tsp smoked paprika
• 1 tsp liquid smoke
• 2 tsp vegan Worcestershire sauce
• 1 lb dried cavatelli pasta
• 10-12 oz bag fresh English peas
• 2 heaping tbsp fresh mint, minced
• 8 oz crème fraîche
• 3 tsp freshly squeezed lemon juice
• 1 tsp coarse sea salt
• 1/2 tsp freshly ground black pepper
• zest of 1 lemon