Corn and Mushroom Pasta
Ingredients
- 1 bag Linguine
- 2 tbsp olive oil (plus more for garnish)
- Pinch Chili flakes
- 1/2 onion, small dice
- 2 cloves garlic, finely minced
- 8-10 medium sized morels, leave whole
- 1 pound yellowfoot chanterelles, sliced (leave small ones whole)
- Kernels from 2 cobs corn (reserve cobs for corn stock)
- 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 and cook linguine until al dente, reserving 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 and cook until mushrooms start to soften.
Add morels, then a splash of pasta water, season with salt and pepper, and toss to combine.
Add peas, corn, and chickpeas, and season again.
Once pasta is cooked, toss it into the 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.
