I have been very Vegetarian /vegan this Lenten season and had some great veggies in the fridge looking for a dish to be involved with. Brenda loves Trottole pasta shapes and I have been jonesing for some mushrooms so dinner was formed.
Medium onion in 1/4 inch slices
2-3 garlic cloves minced
1tbl oil and one of butter. 2 tbl oil if you’re strict about the fast
3/4 c dried mushrooms reconstituted in 3-4 cups boiling water. Reserve water
1bunch of asparagus cut into 1 inch pieces, tips reserved
1/2 c shelled edamame
Tbl corn starch
2 teaspoons of dried thyme
1 lemon, zest and juice
1 pound of Trottole or pasta of choice
Drain the mushrooms and set aside the liquid for your sauce. I added the asparagus stems to the hot liquid to blanch. Chop the mushrooms into pieces.
In a pan, add the oil/ butter and saute the onions till translucent then add the garlic and cook a few minutes more. Salt and pepper here. I added the mushrooms and cooked again then added the edamame and asparagus stems. I had blanched the stems briefly in the water I took the mushrooms from. I added the asparagus tips dead last to preserve the crunch a bit.
Once the veggies were all crisp/ tender, I added the mushroom water and thickened the sauce with a tablespoon of cornstarch in cold water. Add the thyme and lemon zest and juice. Check the seasoning.
Cook the pasta al dente. I placed the pasta in the dish and ladled sauce over it. Enjoy!
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