This oyster mushroom and preserved lemon pasta combines roasted mushrooms, spaghetti, pistachios, and fresh basil in a simple vegan meal. Preserved lemon adds a bright savory flavor that transforms a short ingredient list into a flavorful lunch or dinner.
Ingredients
Mushrooms:
- 250 g oyster mushrooms
- 2 tablespoons olive oil
- Salt and pepper
- ½ teaspoon of each garlic granules oregano and chili flakes
Pasta:
- 1 shallot
- 1 clove of garlic
- 50 g pistachio
- ½ preserved lemon
- 2 tablespoons olive oil
- Salt and pepper
- ½ teaspoon of oregano and garlic granules garlic granules
- 200 g spaghetti
- 3 tablespoons nutritional yeast
- 5-6 fresh basil leaves oregano or mint would work here as well
Instructions
- Tear apart the mushrooms and add them in large bowl.
- Add the seasonings and olive oil and mix to combine.
- Add the mushrooms on a single layer on baking tray, and bake at a preheated oven at 180°C for 25-30 minutes.
- While the mushrooms are in the oven, prepare the rest of the ingredients. Cut the shallot, mince the garlic, chop the pistachio and finely mince the preserved lemon.
- In a wide pan, on medium heat, add the olive oil, followed by the shallot and a pinch of salt. Sauté until translucent.
- In the meantime, start boiling your pasta in salted water for 2 minutes less than the package instructions.
- Back to the pan, add the minced garlic and preserved lemons and sauté for a couple of minutes.
- Add the spices and herbs in the pan and keep 60ml of pasta water on the side and keep adding splashes of it in the pan.
- Once the pasta is ready, use some kitchen tongs to transfer it into the pan, along with the baked mushrooms.
- Finish with the nutritional yeast, pistachios and tear some fresh basil leaves.