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Morel and Corn Pasta

This Morel and Corn Pasta is beautiful to look at as much as it is delicious to eat. These diverse ingredients make a really special meal!

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I have been asked a number of times what my top 5 ingredients are. I mean we all have the ones we can’t live without. What are yours? Ok, I’ll go first. 

  1. Mushrooms – I’ll take them in all shapes and sizes. I could eat them everyday and truth be told I try to.
  2.  Potatoes – One of the most versatile ingredients on the planet. If you’d told me years ago that you could turn potatoes into cheese I would have laughed at you, now I know.
  3. Spinach – Ok, I know it’s kinda boring but to me it can’t be beat. It’s mild in flavour but packs a big punch nutritionally.
  4. Cinnamon – it too is a nutrition powerhouse and my breakfasts can’t live without it.
  5. Cashews – the humble cashew is a vegans dream. Turning them into sauce and cheesecakes (and yes cheese too) cashews are a major component in my kitchen. 

Ok, now what does all that have to do with this recipe? Well item number one of course. Mushrooms. I found gorgeous Morels the other day and when thinking of what I could do with them a number of recipes came to mind but then I thought of corn and suddenly this creation was born.

TERI ANN CARTY

Food Photographer and Recipe Developer based in Toronto, Canada. 

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Morel and Corn Pasta

This Morel and Corn Pasta is beautiful to look at as much as it is delicious to eat. These diverse ingredients make a really special meal!
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Servings: 2 servings
Author: Teri-Ann Carty
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes

Equipment

  • stove

Ingredients

  • 1 bag short pasta
  • 2 tbsp olive oil (more to garnish)
  • ½ onion diced
  • 2 cloves garlic minced
  • 7 morel mushrooms cut big ones in half
  • 6-8 cremini mushrooms sliced
  • 6 asparagus spears 1/4” dice
  • 3 ears of corn sliced off the cob
  • ½ cup navy beans from a can
  • 2 fistfuls spinach
  • vegan parmesan
  • chili flakes
  • sea salt and cracked pepper
US Customary - Metric

Instructions

  • Bring a large pot of salted water to a boil. Cook pasta until al dente. Reserve 1 cup of pasta water before draining.
  • Heat a large pan with olive oil. Cook onion and garlic for 3 minutes. Add morels and sauté for 3-4 minutes or until they start to soften. Season with sea salt and pepper. Use tongs to pick out morels and set aside.
  • Add 1 tbsp into the pan and add chili flakes and cremini mushrooms. Sauté until they start to soften. Add asparagus. Season with salt and pepper. Add a splash of pasta water to emulsify.
  • Once asparagus starts to soften, add corn. Season with chili flakes, salt and pepper.
  • Finally add in white beans, spinach and cheese. Once pasta has cooked add pasta on top of mixture. Add in 1/4 cup of pasta water, a drizzle of olive oil, more cheese, salt cracked pepper and chili flakes. Toss to thoroughly combine.
  • Spoon into bowls and add morels on top. Finish with pea shoots or micro greens if you have one on hand.

Nutrition

Serving: 1serving | Calories: 358kcal | Carbohydrates: 48g | Protein: 13g | Fat: 17g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 0.01g | Sodium: 37mg | Potassium: 1152mg | Fiber: 11g | Sugar: 12g | Vitamin A: 710IU | Vitamin C: 16mg | Calcium: 89mg | Iron: 9mg

*Macros are provided as an estimate for convenience. Your final numbers will vary depending on ingredient brands, substitutions, and how you portion the recipe.

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