Eating With the Season: Roasted Mushroom and Asparagus Pasta

Spring is finally in the air! And what a long wait it has been. The temperature will soon rise and rain will soon fall, setting into motion the bloom of the bountiful Spring season. We as New Yorkers are very lucky to live within such short distance of so many amazing local farms, providing access to fresh and delicious in-season produce. Shopping at your neighborhood Farmers’ Market or Green Market is an amazing way to find in-season produce and can also be a source of meal inspiration. There are many great online resources for navigating the produce of the season, including: https://www.grownyc.org/greenmarket/whatsavailable which not only provides information on seasonal produce available, but also recipes, gardening information, and information on the importance of eating local and with the season.

Although I tend to eat lighter in the Spring, I sometimes crave a heartier, more comforting meal on a chilly Spring evening. My go to is roasted mushroom and asparagus pasta coated in an almond cream sauce. See recipe below.

Enjoy!

Payton

Roasted Mushrooms and Asparagu

Ingredients:
1 lb cremini mushrooms, washed, stems removed, thinly sliced
1 lb asparagus, washed, woody stems removed, chopped into 1 inch pieces

1 lb Semolina Artisanal Strozzapreti Pasta

Almond Cream Sauce
1 cup blanched almonds
2 cups water
1 medium yellow onion
2 tablespoons extra virgin olive oil
1 teaspoon salt
1 clove garlic, minced
1-2 tablespoons chickpea miso
1 tablespoon plus 1 teaspoon lemon juice
Pepper to taste

Method:

Preheat oven to 450 degrees
Add mushrooms and asparagus to a half sheet tray, drizzle with olive oil and season with salt and pepper, toss, and roast for 35 to 40 minutes, or until lightly caramelized.

Soak almonds in 1 cup hot water for at least 15 minutes. Add almonds and soaking water to a high speed blender and blend until smooth, slowly streaming in remaining cup of water.
In a large saute pan, heat olive oil and sweat onion until soft. Add minced garlic and cook for 1 to 2 more minutes.
Add sweated onion and garlic to the blender, along with miso, and blend until smooth. Season with salt and pepper.
Pour sauce back into the saute pan and heat slowly, whisking to break up lumps. Stir in lemon juice. Adjust seasoning as necessary.

Cook pasta according to package instruction
Add roasted mushrooms and asparagus to the sauce.

Toss cooked pasta with sauce, serve and enjoy!

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