🌽Still looking for away to use up corn!? Look no further

🌽Still looking for away to use up corn!? Look no further

8/30/2021, 12:33:38 PM
🌽Still looking for away to use up corn!? Look no further then my YELLOW CHANTERELLE MOREL CORN LINGUINE. I created this pasta for my monthly blog post called SIMPLY PASTA on @bestofvegan . I’m still drooling🤤I’m a major fan of mushrooms and the morels and chanterelles mixed with the corn is a game changer. CORN AND MUSHROOM PASTA (serves 4) 1 bag Linguine 2 tbsp olive oil (plus more for garnish) Pinch Chili flakes ½ onion small dice 2 cloves garlic finely minsed 8-10 medium sized morels leave whole 1 pound (ish) yellowfoot chanterelles sliced (leave small ones whole) 2 cobs corn kernels removed (reserve cobs for corn stock) ½ cup frozen green peas ½ cup cooked chickpeas 1 cup pasta water Vegan Parmesan Micro greens Sea salt and cracked pepper Bring a large pot of salted water to a boil. Cook linguine till al dente and reserve pasta water. While pasta is cooking, heat a large pan with olive oil and chili flakes. Add onion to pan and cook for 2-3 minutes. Add garlic and chanterelles. Cook until mushrooms start to soften and add morels. Add a splash of pasta water, season with salt and pepper and toss to combine. Add in peas, corn and chickpeas, season again. Once pasta is cooked toss into pan, add ¼-1/2 cup pasta water and some vegan parmesan to emulsify and toss to incorporate. Finish with olive oil, vegan parmesan and microgreens. Transfer into pasta bowls and sprinkle with flaky salt, cracked pepper and chili flakes. #vegan #veganpasta #eatcaptureshare #eatmoreplants #veganpasta #vegannoodles #plantbased #whatveganseat #veganfoodshare #glutenfree #veganrecipes #pastarecipe #bestofvegan

Related posts