Savory mushrooms add depth to this perfect-for-spring dish from the Vegan Buddha Bowls cookbook.
For the pasta salad:
1 tablespoon coconut oil
5 cloves garlic, minced
2 cups thinly sliced cremini mushrooms
¼ teaspoon salt
¼ teaspoon black pepper
2 cups chopped asparagus spears
½ cup candy peas
1 pound fusilli pasta
1 tablespoon olive oil
4 cups tightly packed arugula
2 teaspoons crushed crimson pepper flakes
For the dressing:
Zest and juice of three medium-sized lemons
⅔ cup olive oil
2 teaspoons garlic powder
¼ teaspoon salt
¼ teaspoon black pepper
Right here at VegNews, we stay and breathe the plant-based way of life, and solely suggest merchandise we really feel make our lives superb. Often, articles might embody purchasing hyperlinks the place we would earn a small fee, however under no circumstances does this impact the editorial integrity of VegNews.
