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Ingredients
Method
- Prepare vegetables: Wash and chop onions, garlic and peppers.
- Break apart lions mane mushrooms into about 1 inch pieces.
- Heat shallow pot (at least 3 inches deep) on medium heat and add EVOO.
- Add onions and sauté until slightly brown, about 5 minutes.
- Add mushrooms, garlic, peppers, and a dash of salt and mix with onions. Cover and let cook for 5 minutes so that the juices of the mushrooms start to cook with the vegetables.
- Chop oregano and thyme and add to pot. Squeeze half of the lemon and stir. Cover and cook additional 5 minutes.
- Add 2 cups of vegetable broth and 1 cup water and bring to a boil. Add pasta of your choice (I like to use high protein pasta (i.e. chickpea) so that my family gets more protein in the meal). Cook according to pasta instructions.
- While the pasta is cooking, mix 1 tbsp. of Miso paste with warm water. Set aside.
- When pasta is al dente, add 1 tbsp. of butter, miso paste mixture, and other half of lemon juice and mix together to get a creamy consistency.
- Add handfuls of spinach on top of pasta, cover and let sit additional 5 minutes.
- Mix spinach into pasta. Salt and pepper to taste. Serve.
Notes
Optional: other seasonal vegetables, summer squash, broccoli, string beans, etc. *can be purchased locally in MD!
