Description

This Spring Pea Pasta features delightful flavors from roasted oyster mushrooms, crunchy pistachios, and fresh pea shoots, making it a perfect quick dinner for any occasion.

Ingredients

Scale

8 oz oyster mushrooms, separated into bite-sized pieces
1 tablespoon avocado oil
1 teaspoon kosher salt
½ teaspoon black pepper
1 medium shallot, thinly sliced into rings
1 teaspoon avocado oil
½ teaspoon kosher salt
¼ teaspoon black pepper
3 cups pea shoots
¾ cup pistachios, toasted
3 cloves garlic, peeled
1 teaspoon kosher salt
½ teaspoon black pepper
3 tablespoons avocado oil
8 oz pappardelle, or other wide pasta
2 tablespoons pistachios, toasted and roughly chopped
¼ cup pea shoots

Cook Mode Prevent your screen from going dark

Instructions

Preheat your oven to 400°F and line a large sheet pan with parchment paper.
Rinse the oyster mushrooms under running water and dry them with a kitchen towel, pressing gently to remove excess moisture.
In a bowl, toss the mushrooms with 1 tablespoon of avocado oil, 1 teaspoon of salt, and ½ teaspoon of pepper, then spread them on the sheet pan.
In another bowl, toss the shallot slices with 1 teaspoon of oil, ½ teaspoon of salt, and ¼ teaspoon of pepper before adding them to a corner of the sheet pan, keeping them separate from the mushrooms.
Roast for 5-8 minutes, checking the shallots at 5 minutes and removing them when browned around the edges. Continue roasting mushrooms for another 15-20 minutes until they are golden and crispy at the edges.

Notes

Feel free to use any type of wide pasta that you prefer.
For added creaminess, consider tossing in a dollop of ricotta or a sprinkle of Parmesan cheese before serving.
Make it a complete meal by adding grilled chicken or shrimp.

Nutrition

Serving Size: 1 serving
Calories: 350
Sugar: 2g
Sodium: 300mg
Fat: 20g
Saturated Fat: 2g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 5g
Protein: 12g
Cholesterol: 0mg