easy vegan
Spring Pasta
Recipe here!
Vegan, delicious and ready in 30 minutes!
check it out!
Ingredients
– Pasta – Pea shoots – Pistachios – Garlic cloves – Avocado oil – Oyster mushrooms – Shallot
ALL INGREDIENTS
Step 1
Detach the oyster mushrooms from their base and cut them into individual pieces. Wash them under running water and then dry them thoroughly.
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Step 2
Preheat oven to 400°F. Peel the shallots and slice them thinly into small pieces.
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Step 3
Add oyster mushrooms and the shallots with avocado oil, salt, and pepper to a mixing bowl. Lay them out in a flat layer on a baking sheet.
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Step 4
Roast at 400F for 5 to 8 minutes, then remove the shallots, and then continue to roast for 10 to 15 minutes.
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Step 5
When you first pop the mushrooms and shallots in the oven or air fryer, start boiling your pasta water.
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Step 6
Then cook the pasta to the directions on the package. Drain, reserving half a cup of pasta water, and set aside.
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Step 7
Add three cups of pea shoots, half a cup of toasted pistachios, garlic cloves, salt, and pepper to a food processor and pulse into a coarse consistency.
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Step 8
Then, slowly pour either olive oil or avocado oil while pulsing to get to the right consistency.
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Step 7
Toss the pasta with the pesto, using pasta water to thin out if required. Then, top with roasted mushrooms, shallots and pistachios. Serve hot!
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Enjoy the most delicious spring pasta with peas ever!
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