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
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.
Nutrition
Serving: 1servingCalories: 358kcalCarbohydrates: 48gProtein: 13gFat: 17gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 11gTrans Fat: 0.01gSodium: 37mgPotassium: 1152mgFiber: 11gSugar: 12gVitamin A: 710IUVitamin C: 16mgCalcium: 89mgIron: 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.