This elegant meal is a breeze to throw together and works great as either a cold summer dish or a warming wintertime one.
Psssst…
Vegan pesto is so easy to make and so much better than the jarred stuff (DUH).
Pesto – Hold the Cheese!
Pesto Soba Noodles with Spicy Mushrooms
Prep time
Cook time
Total time
Ingredients
- 1 package dried soba noodles (usually about 12 oz)
- 2 tbsp olive oil
- 2 cloves of garlic, minced
- ½ tsp red pepper flakes
- 4 oz shitake mushrooms, sliced
- 6 oz crimini mushrooms, sliced
- ½ cup sliced sugar snap peas
- ½ cup homemade pesto
- fresh basil and toasted pine nuts (reserved from pesto) for garnish
Instructions
- Bring a large pot of salty water to a boil. Drop in soba noodles, using a pair of tongs to separate them in the water. Let cook for five minutes, then drain and transfer to a large bowl.
- Add pesto to noodles, combine, set aside.
- Drizzle olive oil into a large pan over medium heat. Add minced garlic and red pepper flakes. Stir for a minute to toast the pepper flakes and bring out the flavor.
- Add in shitakes, followed by crimini mushrooms and stir until they start to reduce down and soak up the oil, a few minutes. Add in sugar snap peas and cook for one more minute, letting the pea retain their crunch a little, then remove from heat.
- Plate the noodles onto each dish, then top with the spicy mushroom mixture and garnish with basil and pine nuts.
Notes
This dish can be served hot or cold depending on your mood and what kind of weather you’re experiencing.
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