Prep Time - 10 min
Cook Time - 30 min
1 375g box of fettuccine
2 tablespoons of olive oil
1 454g of vegetable stock
2 cloves of garlic, minced
2 shallots, minced
4 cups of FreshlyGrounds oyster mushrooms, sliced
8 asparagus spears, cut into 2.5cm pieces
4 handfuls of baby spinach
4 cheese triangles (such as Laughing Cow or Melrose)
1 cup of milk
Sea salt and ground black pepper to taste
Poppy seeds for garnish
Heat olive oil in a large skillet over medium heat.
Add the garlic and shallots. Sauté until fragrant and tender.
Add the asparagus and mushrooms. Sauté until vegetables are tender.
Transfer garlic, shallots, asparagus, and mushrooms to a pot and cover to keep them warm.
Pour two cups of vegetable broth into the skillet, and bring to a boil.
Once boiling, add the pasta noodles and lower the heat to medium-low.
Add the fresh squeezed juice of one lemon.
Allow the noodles to simmer in the broth until cooked - approx. 25 minutes. Add extra broth as needed throughout the cooking process.
Once the noodles are nearly done, add the milk and the triangle cheese.
Stir to mix and to melt the cheese.
Simmer until cheese is completely melted.
Add the fresh baby spinach leaves, as well as the vegetables you put aside (asparagus, mushrooms, shallots, and garlic) and stir.
Remove from heat. Cover and let the pasta stand for five minutes.
Season the pasta with sea salt and ground black pepper.
Garnish with poppy seeds.
Adapted from https://www.killingthyme.net