Lemon Poppy Seed Pasta with Oyster Mushrooms and Asparagus
This creamy pasta is bright, fresh, and full of flavour.
box of fettuccine
of olive oil
16 fl oz of vegetable broth
of oyster mushrooms
sliced (can use cremini mushrooms instead)
cut into 1-inch pieces
handfuls of baby spinach
Laughing Cow cheese triangles
Sea salt and ground black pepper to taste
Poppy seeds for garnish
Heat olive oil in a large skillet over medium heat.
Add the garlic and shallots. Sauté until fragrant and tender.
Add the asparagus and mushrooms. Sauté until vegetables are tender.
Transfer garlic, shallots, asparagus, and mushrooms to a pot and cover to keep them warm.
Pour two cups of vegetable broth into the skillet, and bring to a boil.
Once boiling, add the pasta noodles and lower the heat to medium-low.
Add the fresh squeezed juice of one lemon.
Allow the noodles to simmer in the broth until cooked - approx. 25 minutes. Add extra broth as needed throughout the cooking process.
Once the noodles are nearly done, add the milk and the Laughing Cow cheese.
Stir to mix and to melt the cheese.
Simmer until cheese is completely melted.
Add the fresh baby spinach leaves, as well as the vegetables you put aside (asparagus, mushrooms, shallots, and garlic) and stir.
Remove from heat. Cover and let the pasta stand for five minutes.
Season the pasta with sea salt and ground black pepper.
Garnish with poppy seeds.
To properly rid the asparagus spears of the woody ends, hold the spear with both hands and gently bend. The spear will snap in the right place. Discard the woody end.