Guan's Mushroom

Leading grower of specialty mushrooms in North America

Using Guan’s Pasta Blend, Marie Reginato has whipped up an irresistible pasta dish that you have to try.

Full of roasted, springtime veggies, we kept this pasta dish light yet satisfying and delicious! It features asparagus, zucchini, fresh cherry tomatoes, sugar snap peas and, of course, our new Pasta Blend, which can easily be found at your local Bristol Farms, Stater Bros or Gelson’s locations.

Our blend features three tasty specialty mushrooms: Shiitake, Oyster and Crimini. This pasta dish is packed with nutrients, like vitamin D, antioxidants, fiber, calcium and plenty of protein, from just the mushrooms!

As if it wasn’t fresh enough already, we top this dish with fresh basil and toasted pine nuts to go the extra mile.

Print Recipe

Roasted Veggie Pasta

Pasta Blend
Serves 2-3
Prep Time: 15 minutes | Cook Time: 30 minutes

Ingredients

For the Roasted Veggies:

  • 2 tablespoons avocado oil
  • 1/2 bundle of asparagus, trimmed and cut into 1” pieces
  • 1 zucchini, cut crosswise into 1/4” circles
  • Pinch of sea salt

For the Pasta Sauce:

  • 2 tablespoons avocado oil
  • 2 garlic cloves, roughly chopped
  • Pinch of chili flakes
  • 1 14oz can diced tomatoes
  • 1/2 teaspoon capers
  • Small handful kalamata olives
  • 1 cup kale, roughly chopped
  • 1/2 pack of Gran’s Pasta Blend Mushrooms, roughly chopped
  • Handful cherry tomatoes, halved
  • 1/2 cup sugar snap peas, halved
  • Handful of fresh basil
  • Small handful of toasted pine nuts
  • Pinch of sea salt

For the Pasta:

  • 1/2 pound penne pasta

Instructions

  • Preheat the oven to 425°F degrees. Prepare the roasted veggies by tossing the asparagus and zucchini with the oil and sea salt on a lined baking sheet. Roast for about 20 minutes or until tender. In the meantime, bring a large pot of salted water to a boil. When boiling, add the pasta to the water and cook as the label directs.
  • While the asparagus and zucchini are roasting and the pasta is boiling, make the pasta sauce by adding the oil to a large saucepan and warm on medium heat for a minute. Add the garlic and chili flakes, and cook for about 1 minute – lower the heat if the garlic starts to burn. Up the heat to medium-high and add in the tomatoes and a generous pinch of sea salt, and bring back down to a simmer, stirring occasionally – cook for about 15 minutes.
  • Now add in the remaining ingredients (except the basil and pine nuts) and cook until the kale has wilted and the mushrooms are tender. Once cooked, remove from the heat while you wait for the pasta to finish.
  • Drain the pasta and add directly to the skillet with the tomato sauce. Toss in the roasted vegetables and stir to combine. Top with basil and pine nuts and enjoy!