Morel and Corn Pasta
Teri-Ann Carty
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!
Prep Time 15 minutes mins
Cook Time 15 minutes mins
Course Dinner, Lunch, Main Course
- 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
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.
Keyword dairy free, gluten free, king oyster mushrooms, pasta, plant based, vegan
