Servings: 3-4 Time: 30 minutes
I was hankering for pasta but had planned to cook a kabocha squash. I looked in the fridge to see what else to have with the squash. I saw the mushrooms and asparagus and thought this was a dish ready to be created. Lion’s Mane mushrooms are know to maintain brain health.
Ingredients
- 1C cooked kabocha squash
- 4 oz Skillet Lion’s Mane mushrooms
- 2 C Unchicken broth
- 2 T lemon juice
- 2 T lemon zest
- 12 grilled asparagus spears
- 1 medium chopped onion
- 3 garlic cloves, sliced
- 6 medium mushrooms, sliced
- 2 Tbsp spicy mustard
- ¼ C non-dairy milk.
- ½ C water, or more
- ½ tsp black pepper
Directions
- Cook a 1 lb squash for 20 minutes in an Instant Pot. Then, scooped out the squash meat and pureed with the Unchicken broth.
- Grill asparagus, brushed with olive oil, for 6 minutes. Chop into 2-inch pieces
- Heat a deep skillet on medium. When VERY hot, add onion. Cook until seared. Add broth a tablespoon at a time to keep from burning.
- Add the garlic and mushrooms and sear. Add the milk and more water, if needed.
- Add the squash, asparagus and water. Stir and add more water. Thin until desired consistency. Add the lemon juice and zest.
- Add pasta and cook for 1 minute. Put into pasta bowls and top with Lion’s Mane mushrooms.
Notes: I would use penne or rotini pasta. I used a barista milk for extra creaminess. But, soy is perfect
Abbreviations: C = cup; oz = ounce; Tbsp = tablespoon; tsp = teaspoon
Copyright Marty Davey, 2024. All rights reserved.
