Parvathy Omanakuttan Instagram – Since a lot of you asked me to share the recipe for this one, here it goes… Hearts of Palm pasta with Mushroom and zucchini in Vegan Parmesan sauce Ingredients: 1. @palmini_official Linguine (You can use regular spaghetti as well) 2. Shiitake mushrooms (I used the dried one. You can use button mushrooms if shiitake flavour is too intense for you) 3. Zucchini grated and excess moisture removed 4. Chopped Garlic 5. @goodplanetfoods Vegan Parmesan 6. @goodplanetfoods Vegan Mozzarella 7. Oregano 8. Crushed Pepper 9. Pink salt 10. Chilli flakes 11. Fresh parsley finely chopped Method: 1. Open the packet of palmini and drain the liquid. Wash under tepid water and strain out the water and let it sit until the sauce is ready. 2. In a deep pan add garlic and chopped mushrooms. The flame should be on medium. Sprinkle some water and close with a lid reduce the flames and let the moisture from the mushrooms seep out. This helps in cooking the garlic and mushrooms and infuse the flavours. 3. Once the garlic is slightly browned and mushrooms semi cooked, add the grated zucchini and stir. 4. Add the herbs and spices except* salt* and mix well. Cover with a lid to let the spices do it’s magic 🪄 5. Add the palmini linguine to the sauce (if using regular pass ensure it’s cooked Al Dante or to your liking before you add it to the mixture.) Stir well. 6. Reduce the flame add the vegan Parmesan and Mozzarella. Mix well and cover the pan with the lid for the cheese to melt and combine. {If using regular pasta and you feel it’s soaking up moisture too fast, keep a bit of the pasta water or hot water ready on the side to add to the pan after the cheese} 7. Taste and only then add salt to your liking. Usually Parmesan has salt added especially if using the original Parmigiano Reggiano so DO NOT add salt in the beginning. 8. Chop some fresh parsley. 9. Serve the pasta in a serving dish, garnish with parsley and Voila! Bon Apetito! Do try this recipe and let me know how you liked it. ❤️ 𝙃𝙊𝙈𝙀