Yes, once again, this is a combination of our weekly CSA basket and Melissa Clark from NYTimes Cooking – but when something is working you don’t change it mid-game. This is a fresh, fairly easy recipe that we made (mostly) vegan using some of the things we had in the fridge. The peas, corn and cherry tomatoes really pop and the lemon juice gives it a brightness.

For this you’ll need: 1/2 package (1/2 lb) spaghetti, 2 cups mushrooms (chopped, we used a combination of shiitake and crimini), x3 garlic cloves (crushed and chopped), x3 scallions (sliced, white parts only), 1/2 onion (chopped), 1 cup peas (we used a combination of frozen and fresh), kernels from 1 ear corn (kernels removed with a sharp knife in long rows), 1 cup cherry tomatoes, x1 8oz container of plain yogurt (we used almond milk yogurt, you can also use creme fraiche), handful of fresh parsley and thyme (stems removed and roughly chopped, we used lemon thyme from the garden), 1/2 cup grated parmesan, 2-3 Tbsp butter (we used vegan butter), 2 Tbsp lemon juice, 1/4 cup white wine, olive oil, salt and pepper.

Put a large pot of salted water on to boil for the pasta. Once it is boiling place the pasta into the water and cook per package instructions, generally about 8 mins for dried pasta.

Place the plain yogurt into a small bowl and add in the lemon juice, fresh thyme, fresh parsley and grated parmesan. Stir well to combine everything.

Heat about 1 tbsp olive oil and 2 Tbsp butter in a skillet over medium heat. Add chopped onion and cook until just turning soft – about 2-3 mins. Add the sliced mushrooms and stir well. Turn up the heat slightly and cook until the mushrooms are starting to brown – about 5-8 mins.

Turn down the heat on the skillet to low and add the garlic, scallions, peas, corn kernels and tomatoes. Stir well to coat everything. Add another 1-2 Tbsp butter and the white wine. Turn up the heat to high and allow to evaporate – stirring occasionally – until the liquid is reduced and thickened, about 3 mins. Don’t cook too long as you want the peas, corn and tomatoes to stay crunchy.

Drain the pasta and place it into a large serving bowl. Add the vegetables and the yogurt mixture and toss the whole thing.

Serve with additional grated parmesan cheese on a warm summer evening.

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