Simple Spring Vegetables with Gluten-Free Pasta

Recipe By Barbara Kafka

Cook & Prep: 30 m
Serving: 4
No Allergens

Preference: Parve
Difficulty: Easy
Diet: Vegan , Gluten Free , Vegetarian , Pescetarian
Source: Whisk by Ami Magazine

This vegetarian dish can be served as a main course, as a pasta course, or, without pasta, as a side dish. I was very lucky to find tiny sugar snaps that didn’t need stringing, but most will. Serves four as a main course, or six as a pasta course.

Ingredients (9)

Main ingredients

3/4 pound string beans, tipped and tailed
1/2 cup olive oil
1 medium onion, cut into 1/4-inch dice
1/2 pound cremini mushrooms, trimmed and sliced across, 1/4-inch thick
1/4 cup dried morel mushroom (porcini also work well)
1/2 pound sugar snap peas, trimmed and de-stringed
kosher salt, to taste
freshly ground black pepper, to taste
1 pound gluten-free thin pasta, such as spaghettini or capellini, cooked

Start Cooking

Prepare the Vegetables

Bring three quarts water to a boil in a large saucepan. Add the beans and cook until tender enough to be split with a fork, 8-10 minutes (cooking time will vary depending on the age of the beans). Drain. Set aside.
In the meantime, pour oil into a 10- to 12-inch skillet over medium heat. Add onion and cook until translucent, about five minutes. Stir in the fresh mushrooms and cook for 2-3 minutes more. Set aside.
Place dried mushrooms in a 2-cup glass measure with 1/2 cup water. Cover tightly with plastic wrap and microwave on high for three minutes. Drain.
Cut the dried mushrooms into 1/4-inch pieces with scissors. Add with the snap peas to the onion-mushroom mixture and cook over medium heat for 3-4 minutes, stirring occasionally.
When the snap peas are almost cooked through, add the cooked string beans. Season to taste with salt and pepper.
Toss with pasta and serve warm.