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Creamy Avocado Linguini with Grilled King Oyster Mushrooms – vegetarian recipe
Stav Kogan

Creamy Avocado Linguini with Grilled King Oyster Mushrooms

A fast, ridiculously creamy weeknight dinner packed with fresh, vibrant flavor. The magic lies in a no-cook avocado sauce, paired with savory, meaty grilled king oyster mushrooms for a healthy, elegant, and completely plant-powered meal.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 serving
Calories: 276
Ingredients Method Nutrition

Ingredients
  

  • FOR THE GRILLED KING OYSTER MUSHROOMS
  • 1½ lbs / 680 g (24 oz) king oyster mushrooms
  • 1 Tbsp (15 ml) extra virgin olive oil
  • 1 Tbsp (15 ml) freshly squeezed lemon juice
  • 1 Tbsp (15 ml) cilantro, minced
  • 1 Tbsp (15 ml) basil, minced
  • ¼ tsp (1.25 ml / 0 fl oz) red pepper flakes
  • Sea salt and freshly ground black pepper, to taste
  • FOR THE AVOCADO SAUCE & PASTA
  • 12 oz (340 g) whole wheat linguini
  • 2 ripe avocados, pitted and peeled
  • 1 Tbsp (15 ml) extra virgin olive oil
  • 1 lemon, zested and juiced
  • 4 cups (950 ml) spinach, packed
  • ½ cup (120 ml / 4.1 fl oz) cilantro
  • ½ cup (120 ml / 4.1 fl oz) basil
  • 2 cloves garlic
  • ¼ tsp (1.25 ml / 0 fl oz) each sea salt and freshly ground black pepper
  • For a thinner sauce, add more reserved pasta water; for a thicker, richer sauce, add another half avocado.
  • Scoring the king oyster mushrooms in a crosshatch pattern before marinating helps them absorb more flavor and cook evenly.
  • Pulse the sauce until just combined for a lovely, slightly chunky texture. Over-blending can make it gummy.
  • Boost the veggies by wilting in a few extra handfuls of fresh spinach into the hot pasta before adding the sauce.

Method
 

  1. Bring a large pot of salted water to a boil.
  2. Cook the linguini according to package directions until al dente. Just before draining, carefully scoop out and reserve about ½ cup / 120 ml (4.1 fl oz) of the starchy pasta water.
  3. Drain the pasta and return it to the pot or a large bowl.
  4. While the pasta cooks, prepare the mushrooms. Trim the ends of the king oyster mushrooms and slice them lengthwise into ½-inch / 1. 25 cm thick planks.
  5. In a bowl, toss the mushroom planks with olive oil, lemon juice, minced cilantro, basil, red pepper flakes, and a pinch of salt and pepper until evenly coated.
  6. Thread the mushrooms onto metal or pre-soaked wooden skewers.
  7. To make the sauce, combine the avocados, olive oil, lemon zest and juice, spinach, cilantro, basil, garlic, salt, and pepper in a food processor. Pulse until chunky. With the processor running, stream in the reserved pasta water, 1 Tbsp / 15 ml at a time, until the mixture is creamy and reaches your desired sauce consistency. You may not need all the water.
  8. Heat a grill or grill pan over medium-high heat.
  9. Grill the mushroom skewers for 4-5 minutes per side, until tender with defined grill marks.
  10. Pour the avocado sauce over the warm pasta and toss thoroughly to coat.
  11. Serve immediately, topped with the grilled king oyster mushrooms.

Nutrition

Calories: 276kcalCarbohydrates: 28gProtein: 12gFat: 15g

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