Spaghetti with porcini and asparagus

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Pasta lovers, this one is for you! Spaghetti with porcini, asparagus, garlic and lemon, served with a delicious, crunchy homemade topping made out of panko, nutritional yeast and parsley – a great vegan version of parmesan that you can easily prepare at home to boost your pasta game.

Video recipe:

Prep time: 5 minutes

Cook time: 15 minutes

Total time: 20 minutes

Servings: 2-4

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INGREDIENTS:

For the pasta:

🌱250 g spaghetti

🌱15 asparagus sticks

🌱200 g porcini mushrooms

🌱5 cloves of garlic

🌱5 Tbsp olive oil

🌱Zest of a lemon

🌱Salt & pepper to taste

For the topping:

🌱4 Tbsp panko

🌱2 Tbsp nutritional yeast

🌱2 tsp parsley

🌱1/2 tsp salt

🌱2 Tbsp olive oil

How to prepare:

  1. Start by boiling the pasta according to the package label
  2. In the meantime, heat up some olive oil in a non-stick pan
  3. Add the cubbed porcini mushrooms and cook them well, until golden-brown
  4. Add the asparagus and cook for about 5 minutes with the mushrooms
  5. Add the garlic and the lemon zest, season with salt and pepper to taste, then mix well
  6. Finally, add about half a cup of pasta water in the pan and mix well to obtain a delicious sauce
  7. After the spaghetti are done, add them on the pan and mix them with the veggies
  8. To prepare the topping you will need to heat up the olive oil in a pan, add the panko and cook it for 2-3 minutes in the olive oil, then add the nutritional yeast, parsley and salt. Mix well and that’s all! 
  9. Enjoy! 

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