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Morel Mushrooms With Butternut Squash Pasta [Vegan, Grain-Free]

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This delicious butternut squash "pasta" is the perfect light fall entrée. Butternut squash is spiralized, then paired with shallots, garlic, onion, fresh sage, and meaty Morel mushrooms. It's then topped with a nut-free dandelion green and spinach pesto. If you can't find Morels in your area, substitute with Chanterelle.

Morel Mushrooms With Butternut Squash Pasta [Vegan, Grain-Free]




 For the Pasta:

  • 1 small butternut squash, peeled and deseeded
  • 3 tablespoons olive oil
  • 2 large shallots, sliced
  • 4 cloves garlic, minced
  • 1 cup Morel mushrooms, rehydrated and sliced thinly
  • 1 teaspoon coconut sugar
  • 1/4 teaspoon sea salt
  • 4 tablespoons sage, minced
  • 1 tablespoon lemon zest
  • 1 cup kale, chiffonade cut
  • Cracked black pepper

For the Dandelion Green Pesto:

  • 1 cup dandelion leaves
  • 1 cup spinach leaves
  • 1/2 cup parsley
  • 1/2 cup basil
  • 2 small cloves garlic
  • 1/2 teaspoon salt
  • 1 teaspoon lemon juice
  • 1/4 cup olive oil


To Make the Pasta:

  1. Preheat oven to 350°F.
  2. If using dried morel mushrooms, place them in a bowl and cover with warm water to rehydrate. Once soft, drain and rinse well. Slice into thin 1/4-inch slices and set aside until ready to use.
  3. Next, heat the oil in a large skillet on medium heat. Add the shallots and cook until lightly translucent, about 1-2 minutes. Then, add the garlic and reduce heat to low. Allow these to slowly cook until a light golden color before adding the mushrooms.  Stir in the sliced mushrooms and coconut sugar. Continue to stir and cook until lightly caramelized. Add in the sage and salt, and continue to cook for 1-2 minutes. Last, stir in the lemon zest and add the thinly sliced kale, stir until greens lightly wilt. Remove from heat, cover with lid, and set aside while cooking the pasta.
  4. Using a vegetable spiralizer, process the prepared squash through the machine to create long noodles. Place in a bowl and toss with olive oil, salt, and pepper. Spread evenly across a baking sheet, and place in oven to cook for 15 minutes, or until lightly tender but not too soft. Remove from oven and plate the pasta while hot, adding the sautéed mushrooms and kale mixture on top and a dollop of pesto to each prepared plate or bowl. Season with a salt and pepper to taste.

To Make the Pesto:

  1. Combine all ingredients, except the oil, in a food processor or blender. Pulse until well combined. Add the oil and pulse again.  Transfer to an airtight glass container and store in your refrigerator until ready to use. Makes 1 cup pesto.





Claire Ragozzino is a yoga instructor, plant-based chef and holistic nutrition educator. She works with clients around the globe to inspire transformational changes in their health and wellbeing. Her wellness programs are infused with Ayurvedic principles, plant-based nutrition, and yogic philosophy to cultivate knowledge for intuitive healing. Learn about her seasonal cleanses, coaching programs and global retreats: www.vidyaliving.com



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