A delicious plant-based pasta dish featuring an array of mushrooms, white wine, and fresh ramps, all cooked to perfection. This dish can be made in a kitchen or outdoors using a pizza oven for added flavor.
1: In large pan, over medium heat, add olive oil and the mushrooms. Cook for 5 minutes until golden brown on the edges. Add thyme, chili flakes, and a pinch of salt. Stir and add the green part of the ramps, cooking for a few more minutes. Remove and set aside.
2: Bring a large pot of water to a boil with 2 tablespoons of salt. Cook the pasta according to package directions.
3: In the same pan, add onions and the white/red parts of the ramps with a pinch of salt. Cook for a few minutes over medium heat.
4: Off the heat, add white wine to onion mixture and cook until reduced by half. Then add mushroom broth and cook until reduced by half, about 5 minutes.
5: Add the mushroom mixture and green olives into the pan, stir to combine, and add cooked pasta.
6: Add lemon juice and black pepper. Stir everything to combine and top with vegan parm before serving.
