Oyster Mushroom Rigatoni

1. Chop mushrooms into 1 inch squares and cook in well-oiled skillet at medium-high heat for 5 minutes until browned

2. Remove mushrooms from skillet and add 1/2 cup chopped onion, 2 minced garlic cloves and 2 Tbsp flour to skillet. Cook for around 7 minutes until onions are soft.

3. Add 2 cups of whole milk and 1/4 cup dry white wine to skillet. Bring to boil then simmer for 5 minutes

4. Add 1/2 cup grated Parmesan cheese and 1 cup of peas, cook 2 minutes, stirring frequently.

5. Combine sauce with cooked mushrooms and rigatoni pasta.

6. Serve with grated lemon zest on top!