Spinach Garlic Pasta Luce Linguine with Trumpet Mushrooms & Steamed Bok Choy

Serving Size: 2-3
Prep Time:  20 minutes
Cook Time: 1 Hour, 20 Minutes
Total Time:  1 Hour, 40 Minutes


1/2 lb. Pappardelle’s Spinach Garlic Pasta Luce Linguine
6 king trumpet mushrooms, halved
2 cups extra-virgin olive oil
2 cloves garlic, crushed
1 Tsp. kosher salt
1 lb. baby bok choy, cut in half lengthwise
1 Tbsp. sherry vinegar
1 Tbsp. soy sauce
1/2 tsp. toasted sesame oil
Toasted sesame seeds, for garnish


  1. Preheat oven to 225 degrees F.
  2. Confit mushrooms by tossing them in salt then adding garlic and covering them with olive oil. Add to a baking dish.
  3. Cover mushrooms with aluminum foil and cook until tender, about 1 hour. Remove from oven and let rest, reserving liquid.
  4. Meanwhile, cook pasta in a large pot of boiling water, stirring occasionally, until al dente, about 14-16 minutes. Drain and set aside.
  5. In a large steam basket, steam bok choy until soft, about 10 minutes, then remove and toss in mixture of sherry vinegar, soy sauce, and sesame oil.
  6. Toss pasta in 2 Tbsp. of confit oil then divide into serving dishes. Top with mushrooms and bok choy. Garnish with toasted sesame seeds. Serve and enjoy!