In this exquisite vegan pasta meal, lemon juice and zest shine with spicy arugula and crisp veggies.
To prepare pasta salad:
1 tablespoon coconut oil
5 minced garlic cloves
2 cups cremini mushrooms, cut thinly
¼ teaspoon salt
1/4 milligram black pepper
2 cups of chopped asparagus
1/2 cup fresh peas
1 pound penne pasta
1 tablespoon olive oil
4 cups arugula neatly packed
2 tablespoons dried crushed red pepper
For the condiment:
The zest and juice of three medium lemons
⅔ cup olive oil
2 teaspoons minced garlic
¼ teaspoon salt ¼ teaspoon black pepper
How to prepare:
To prepare the pasta, heat coconut oil in a large skillet over medium heat. When the pan is hot, add the garlic and mushrooms and cook, turning every two minutes, until the mushrooms lose their juice. Salt and pepper are used as seasonings. Add asparagus and simmer for 10 minutes, stirring regularly.
Incorporate cooked vegetables and peas into a big bowl. Put aside.
Bring a large saucepan of salted water to a boil, then cook fusilli according to the instructions on the package. Rinse the noodles, then move them to a bowl of vegetables. Add olive oil and stir to prevent spaghetti from sticking. Add salt and black pepper for seasoning. Reserve for 10 minutes, then stir in the arugula and red pepper flakes.
In a small bowl, combine lemon zest and juice, olive oil, garlic powder, salt, and black pepper for the dressing. Pour dressing over pasta salad, mix thoroughly, and serve immediately.