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

Ingredients:

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

Instructions: 

  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!