Oyster mushroom pasta in pink sauce
Chloe Coscarelli, winner of Food Network's Cupcake Wars, says this traditional Italian favorite is magical with the addition of oyster mushrooms grown in her Back to the Roots mushroom kit.
Chef Chloe Coscarelliwww.chefchloe.com
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1 lb. spaghetti (you can also use fettuccini, angel hair or any long pasta shape)
1 cup minced onion (1 small onion)
1/4 cup olive oil, divided
Sea salt and freshly ground black pepper, to taste
1 clove garlic, minced
3 cups almond or dairy milk
2 tbsp. nutritional yeast
1/4 cup tomato paste
5 oz. oyster mushrooms, left whole or sliced
1/4 bunch parsley, finely chopped
Boil pasta in salted water per package instructions. In the meantime, sauté onion in 2 tbsp. olive oil with 1 tsp. salt over medium heat until completely soft, stirring frequently to avoid browning. Add garlic and cook a few minutes longer.
In a blender, combine onion-garlic mixture, milk, nutritional yeast and tomato paste. Process until very smooth, adding salt and pepper to taste.
Sauté mushrooms in 2 tbsp. olive oil and a pinch of salt over medium-high heat until soft and browned. Toss pasta with pink sauce and mushrooms. Garnish with parsley. Serve hot and creamy!
Makes 4 servings
Source: www.backtotheroots.com/blog, featuring urban mushroom farmers and Back to the Roots founders Nikhil Arora and Alejandro Velez