Lemon Spaghetti with Ramps, Asparagus, and Mushroom Scallops
Ingredients
- 1 package spaghetti
- 3/4 cup pasta water
- Salt
- 2 or more tablespoons olive oil
- Pinch of chili flakes
- Juice of 1 lemon
- 1 large clove garlic
- 4 king oyster mushrooms
- About 10 ramps
- 6 asparagus spears
- Handful of baby spinach
- Sprouts
- Vegan parmesan
Preparation
Prepare the king oyster mushrooms by cutting the stems into scallop shapes, scoring them, and slicing the caps.
Cook the pasta in unsalted water and reserve about 1 cup of pasta water.
Heat 2 or more tablespoons of olive oil in a pan over medium-high heat.
Sear the mushroom 'scallops' on both sides, season with salt and pepper, and set aside.
Add more olive oil to the pan, then cook the minced garlic.
Add the asparagus pieces and cook.
Toss in the sliced mushroom caps and ramps.
Add a splash or two of the reserved hot pasta water.
Season with salt and pepper to taste.
Add the baby spinach, cooked pasta, lemon juice, more pasta water as needed, and vegan parmesan, then toss to combine.
Season with additional salt and pepper if desired.
Transfer the mixture to a serving dish, top with the seared mushroom scallops, drizzle with olive oil, add sprouts, and serve.
Notes
Ramps are wild leeks in season, belonging to the allium family, and resemble slender green onions that chefs prize for their flavor.
