Megan Mitchell

Megan Mitchell Instagram – My One-Pan Pasta with Wild Mushrooms, Zucchini and Basil is not only easy to make, it’s perfect for this chilly (and beyond freezing in most of the country) weather we’re having right now. Recipe👇🏼⁣⁣
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Ingredients:⁣⁣
• 2 to 3 tbsp. EVOO⁣⁣
• 8 ounces cremini mushrooms, thinly sliced⁣⁣
• 6 ounces oyster mushrooms, torn into 2-inch pieces⁣⁣
• 6 ounces shiitake mushrooms, quartered⁣⁣
• 2 cloves garlic, finely minced or grated⁣⁣
• Kosher salt and freshly ground black pepper⁣⁣
• 1/4 to 1/2 teaspoon crushed red pepper flakes⁣⁣
• 13.5-ounce can full fat coconut milk⁣⁣
• 3 cups water⁣⁣
• 2 tbsp. nutritional yeast⁣⁣
• 10 ounces orecchiette⁣⁣
• 3 medium zucchini, 1-inch dice (about 4 1/2 cups)⁣⁣
• 1/2 cup packed basil leaves, finely chopped, plus more for garnish⁣⁣
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Directions:⁣⁣
• Heat a 13-inch nonstick skillet over medium heat. Drizzle in EVOO then add the mushrooms. Let sit to form a crust then stir occasionally until golden brown, about 10 minutes ⁣⁣
• Reduce heat to medium-low and add the garlic, 1 1/2 teaspoons salt, 1/2 teaspoon black pepper and the crushed red pepper flakes. Stir⁣⁣
• Add in the coconut milk, water and nutritional yeast. Stir, taste for seasoning adding more salt or pepper, if needed. Add in pasta and zucchini and stir, making sure the pasta is submerged in the liquid⁣⁣
• Cover with the lid and simmer for 12 minutes, stirring every 3 to 4 minutes⁣⁣
• Uncover add in basil. Stir and simmer until the sauce has thickened and the pasta is al dente, 5 to 6 minutes⁣⁣
• Scoop into small shallow bowls and top with more basil and black pepper⁣⁣
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#onepotpasta #onepotmeal #vegan #vegetarian⁣ | Posted on 14/Jan/2024 21:34:59