Oyster Mushroom and Spinach Orecchiette

It's funny, I'd probably eat more pasta if I didn't hate bringing water to boil so very very much. Without boiling time, this recipe takes about 10 minutes. Recommendations welcome (as always).

Source: Mushroom Council | Serves: 2-3 | Time: 25 min

Changes: adjusted measurements here and there; used Tubby Olive garlic infused EVO; skipped lemon zest; served with a sprinkle of nutritional yeast instead of Parmesan cheese

Ingredients

3 tbsp garlic infused EVO

8 oz oyster #mushrooms, chopped

3 cups fresh #spinach leaves

1/2 lb orecchiette pasta, cooked according the package directions

1 tbsp lemon juice

1/2 tsp salt

Few cracks of black pepper

Nutritional yeast for serving, optional

Instructions

Bring a pot to boil and cook your pasta to package instructions.

Heat 1 tbsp of Tubby Olive garlic-infused olive oil in a large, deep skillet or Dutch oven over medium-high. Add the mushrooms and cook for 3 minutes, until they become tender and liquid becomes visible in the pan. Add half of the spinach and cook for 2 more minutes, until wilted.

Stir in the pasta and cook for 1 more minute. Remove from the heat and stir in the remaining spinach. It will wilt only slightly. Next, add remaining 2 tbsp of garlic infused olive oil over the pasta. Add the lemon juice, salt, and pepper. Toss all ingredients to mix well.

Serve warm, sprinkled with nutritional yeast.