Vegan, delicious and ready in 30 minutes!
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– Pasta – Pea shoots – Pistachios – Garlic cloves – Avocado oil – Oyster mushrooms – Shallot
Detach the oyster mushrooms from their base and cut them into individual pieces. Wash them under running water and then dry them thoroughly.
Preheat oven to 400°F. Peel the shallots and slice them thinly into small pieces.
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.
Roast at 400F for 5 to 8 minutes, then remove the shallots, and then continue to roast for 10 to 15 minutes.
When you first pop the mushrooms and shallots in the oven or air fryer, start boiling your pasta water.
Then cook the pasta to the directions on the package. Drain, reserving half a cup of pasta water, and set aside.
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.
Then, slowly pour either olive oil or avocado oil while pulsing to get to the right consistency.
Toss the pasta with the pesto, using pasta water to thin out if required. Then, top with roasted mushrooms, shallots and pistachios. Serve hot!
Enjoy the most delicious spring pasta with peas ever!
Full Recipe Here
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