'GORGONZOLA' PASTA WITH SHIITAKE, EDAMAME & PISTACHIOS

VEGAN TAKE ON A CREAMY PASTA DISH WITH BITE FOR LOVERS OF GORGONZOLA. CREAMY YET SURPRISINGLY LIGHT.

INGREDIENTS ------------------

serves 2

• 180-200 g linguine or spaghetti

• 1 tablespoon cooking oil (i.e. grapeseed oil)

• 1 - 2 garlic cloves, finely chopped

• 80 g shelled edamame

• 3 large or 4 smaller shiitake mushrooms, chopped

• handful shelled pistachios, roughly chopped

• 3 tablespoons vegan gorgonzola [try this recipe]

• freshly ground black pepper

• 1/2 tsp unrefined salt

• fresh parsley & mint to garnish

METHOD ------------------

1. Roast chopped pistachios in a small pan for 1 minute and set aside.
   

2. In a large pot, bring salted water to boil. Cook pasta as per instructions.
   

3. Meanwhile, heat the cooking oil in a large frying pan. Add garlic and saute for 1 minute over a low heat making sure that garlic doesn't brown. Add shiitake mushrooms, salt to taste and continue to sauté for another 3 minutes. Add edamame and continue to cook for another 3 minutes. Add vegan 'gorgonzola' and 2 tablespoons of pasta water and stir allowing cheese to melt into a creamy sauce.
   

4. Drain pasta, return it to the pot and mix in the 'gorgonzola' sauce. Stir in the pistachios, parsley, garnish with black pepper, salt to taste and serve immediately.

#vegetarian #pasta #gorgonzola #shiitake #edamame #glutenfree