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!
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
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.