I love simple dishes that require only a few ingredients, but still have big flavors. My kids love monster bowls of pasta and mushrooms, and I was super excited to find a porcini pasta online that’s completely vegan! It’s a perfect combination of two of our favorite ingredients, and I added baby shiitake mushrooms and asparagus. To keep this really simple, I used za’atar as the secret ingredient to amp up the flavors without overpowering all of that delicious mushroom flavor.
It’s safe to say that za’atar mushrooms are life changing. The combination of sumac, thyme and sesame seeds brings out so much earthy goodness! Za’atar is so flavorful that you really don’t need to add a sauce to the pasta, and a simple olive oil and lemon juice combination tastes absolutely amazing! We’re so used to rich, tomato based sauces with our pasta that this was a refreshing change in our routine, and it really cuts down on time. I can’t wait to add za’atar to everything, but I’ll probably start with potatoes first!
Za’atar Mushrooms, Asparagus & Porcini Pasta
The main ingredients for this recipe are shiitake mushrooms, garlic, shallot, asparagus, za’atar and porcini pasta. I added baby kale in the pasta water for extra greens, but spinach would work just as well. I happened to stumble across baby shiitake mushrooms, but this will work with any type of mushroom that you can find. I’d recommend crimini or baby portobello mushrooms because they’re rich and hearty.
I absolutely had to use this beautiful purple garlic while sautéing the mushrooms and asparagus. The garlic was incredibly fragrant and brings so much life to asparagus, but I’m obsessed with adding garlic to everything that I cook! You can steam the asparagus instead, but I love how asparagus tastes when it’s cooked in coconut oil. This entire recipe can easily be cooked in under 15 minutes because the porcini trumpet pasta is ready in 5 minutes!
I’m really grateful to Dean & Deluca for sponsoring this post, and I’m super pumped that I finally got to try za’atar and pasta made from mushrooms! If you’re a foodie or looking for a gift for a foodie, you should definitely check out the Dean & Deluca website! I’ve got my eye on the Dean & Deluca Salt Essentials and the chili pepper oil! They offer free shipping for any orders over $75 through December 31, 2016, just use the code FSFALLTABLE at check out!
Za'atar Mushrooms, Asparagus & Porcini Pasta
|Prep:||Cook:||Yield: serves 2 people||Total:|
- 8 oz porcini trumpet pasta
- 1 tsp za'atar
- 1 cup shiitake mushrooms, cut into thin pieces
- 1 cup asparagus, spears cut in half
- 1 small shallot, diced
- 2 cloves of garlic, diced
- 2 tbsp coconut oil
- juice from 1 lemon
- generous amount of olive oil, salt and pepper
- optional: 1 cup of baby kale or spinach
- 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 za'atar 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 don't 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 it's fully cooked. You can add the baby kale or spinach to the pasta water once it's 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 za'atar mushrooms and asparagus.