Delicious mushrooms add depth to this dish, perfect for spring Vegan Buddha Bowl cook book
do you want:
For the pasta salad:
1 tablespoon coconut oil
5 cloves garlic, minced
2 cups thinly sliced ​​cremini mushrooms
¼ teaspoon salt
¼ teaspoon black pepper
2 cups chopped asparagus spears
½ cup sweet peas
1 pound fusilli pasta
1 tablespoon olive oil
4 cups tightly packed arugula
2 teaspoons crushed red pepper flakes
For the dressing:
Zest and juice of 3 medium lemons
â…” cup olive oil
2 teaspoons of garlic powder
¼ teaspoon salt
¼ teaspoon black pepper
what do you do:
- For the pasta, heat coconut oil in a large skillet over medium heat. Once hot, add the garlic and mushrooms and stir every 2 minutes or until the mushrooms are liquid. Season with salt and pepper. Add the asparagus and cook, stirring occasionally, for 10 minutes.
- In a large bowl, add cooked vegetables and peas. Set aside.
- Bring a large pot of salted water to a boil and cook fusilli according to package instructions. Drain, then transfer the noodles to the vegetable bowl. Add the olive oil and toss to coat so the pasta doesn’t stick. Season with salt and pepper. Set aside to cool for 10 minutes, then add the arugula and red pepper flakes.
- For the dressing, in a small bowl, whisk together the lemon zest and juice, olive oil, garlic powder, salt, and black pepper. Pour over the pasta salad, toss well, and serve immediately.