Ingredients
- 400 grams linguine
- Salt
- 3 tbsp olive oil
- Pinch of chili flakes
- ½ onion - small dice
- 2 garlic cloves - minced
- 7 asparagus spears - cut into 1” pieces
- 1 small bunch of broccolini
- 1 pound morels - rinsed and dried thoroughly
- ½ lemon - juiced
- ¼ cup vegan butter - divided
- Pasta water
- Vegan parmesan
- Sea salt and cracked pepper
Instructions
- Place morels in a sieve and rinse with water. Place them on a clean kitchen towel and dry thoroughly. Cut large morels in half and keep smaller ones intact. Trim off any woody ends.
- Boil water, and add 1 tbsp salt. Cook pasta until al dente. Reserve 1 cup of pasta water.
- In a large pan or Dutch oven, heat olive oil and chili flakes over medium-high heat. Add onion and cook until translucent. Add garlic and broccolini. Add a splash of pasta water to get things moving and to help steam the tougher stems. Cook for several minutes.
- Add in asparagus. Season with salt and pepper. Add in mushrooms and toss to combine. Cook for 2-3 minutes until morels start to soften. Add in half of the butter. Toss in pasta and lightly toss into the veggies. Add in the remaining butter, the lemon juice, and a splash of pasta water to emulsify. Grate cheese and toss again. Check for seasoning and serve immediately.
Notes
Find more of Teri-Ann’s recipes on her website and Instagram (@terianncarty).
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