Corn and Mushroom Pasta
Ingredients
- 1 bag linguine
- 2 tablespoons olive oil (plus more for garnish)
- Pinch of chili flakes
- 1/2 onion, diced
- 2 cloves garlic, minced
- 8-10 medium morels, whole
- 1 pound yellowfoot chanterelles, sliced
- Corn kernels from 2 cobs
- 1/2 cup frozen green peas
- 1/2 cup cooked chickpeas
- 1 cup pasta water
- Vegan parmesan
- Micro greens
- Sea salt and cracked pepper
Preparation
Bring a large pot of salted water to a boil.
Cook linguine until al dente and reserve pasta water.
While pasta is cooking, heat a large pan with olive oil and chili flakes.
Add onion to pan and cook for 2-3 minutes.
Add garlic and chanterelles.
Cook until mushrooms start to soften and add morels.
Add a splash of pasta water, season with salt and pepper and toss to combine.
Add in peas, corn and chickpeas, season again.
Once pasta is cooked, toss into pan, add 1/4 to 1/2 cup pasta water and some vegan parmesan to emulsify and toss to incorporate.
Finish with olive oil, vegan parmesan and microgreens.
Transfer into pasta bowls and sprinkle with flaky salt, cracked pepper and chili flakes.
