Remember those salt-preserved lemons we made together last week? Well, today they are taking center stage! We’re making a quick, easy oyster mushroom and preserved lemon pasta. It requires just a handful of simple ingredients, but the addition of our homemade lemons completely elevates the dish, giving it a vibrant, complex depth of flavor. It’s fresh, savory, and the perfect example of how a tiny bit of kitchen prep pays off down the line.
Vegan, soy free | Serves 2 | MAIN
Ingredients:
Mushrooms:
- 250g oyster mushrooms
- 2 tablespoons olive oil
- Salt and pepper
- 1/2 teaspoon of each garlic granules, oregano and chili flakes
Pasta:
- 1 shallot
- 1 clove of garlic
- 50g pistachio
- 1/2 preserved lemon
- 2 tablespoons olive oil
- Salt and pepper
- 1/2 teaspoon of oregano, garlic granules
- 200g spaghetti
- 3 tablespoons nutritional yeast
- 5-6 fresh basil leaves (oregano or mint would work here as well)
Steps:
1.Tear apart the mushrooms and add them in large bowl.
2.Add the seasonings and olive oil and mix to combine.
3.Add the mushrooms on a single layer on baking tray, and bake at a preheated oven at 180 for 25-30 minutes.
4.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.
5.In a wide pan, on medium heat, add the olive oil, followed by the shallot and a pinch of salt. Sauté until translucent.
6.In the meantime, start boiling your pasta in salted water for 2 minutes less than the package instructions.
7.Back to the pan, add the minced garlic and preserved lemons and sauté for a couple of minutes.
8.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.
9.Once the pasta is ready, use some kitchen tongs to transfer it into the pan, along with the baked mushrooms.
10.Finish with the nutritional yeast, pistachios and tear some fresh basil leaves.
Enjoy!
Notes:
*Make it gluten free by using gluten free pasta.
*If you are allergic to nuts, you can substitute the pistachios for sunflower or pumpkin seeds or hemp hearts.