Za'atar Mushrooms, Asparagus & Porcini Pasta

• Vegan

• Produce

  • 1 cup Asparagus
  • 2 cloves Garlic
  • 1 Lemon, Juice from
  • 1 Shallot, small
  • 1 cup Shiitake mushrooms
  • 1 tsp Za'atar

• Pasta & Grains

  • 8 oz Porcini trumpet pasta

• Oils & Vinegars

  • 1 Amount of olive oil, generous
  • 2 tbsp Coconut oil

Found on apolloandluna.com

Description

Directions

• Heat 2 tablespoons of coconut oil in a large pan over medium heat, then add the diced garlic and shallot. Let them cook until they start to turn transparent, then add the asparagus pieces. Season with salt and pepper.
• Let the asparagus sautee for 2-3 minutes, then add the mushrooms and zaatar spices. Stir to evenly coat the mushrooms and asparagus with the spice mix. Add another small pinch of salt.
• Cook the asparagus until slightly tender, and cook the mushrooms until lightly browned, about 5 minutes. You might need to lower the heat so you dont over cook the garlic and/or mushrooms.
• Add the juice from 1/4 of the lemon and stir, then set aside while you cook the pasta.
• Cook the porcini pasta for roughly 5-7 minutes, check after 5 minutes to see if its fully cooked. You can add the baby kale or spinach to the pasta water once its been cooking for about 4 minutes.
• Once the pasta is al dente, drain and add back into the pot. Lightly toss the pasta with a generous amount of olive oil, salt, pepper and the rest of the juice from the lemon.
• Add the pasta and kale to a bowl and top with the zaatar mushrooms and asparagus.