Both your body and your budget will thank you for eating this Vegan friendly dish!
Juice of one lemon
2 cloves of garlic minced
1/4 tsp salt
2 tablespoons olive oil
4 cups baby portabella mushrooms
2 cups fresh baby arugla
1/2 cup pine nuts lightly toasted
1 box linguini
Preheat oven to 450 degrees.
Boil water with 1 tablespoon of salt for the linguini. Prepare pasta as directed on the box.
Toss mushrooms in olive oil, generously sprinkling with salt and fresh cracked pepper. Spread the mushrooms out on a parchment paper lined cookie sheet, and roast in preheated oven until browned (approximately 15 minutes).
In a large separate bowl, combine lemon juice, 1/4 tsp salt and minced garlic, and stir. Next put the cooked linguini in the bowl, followed by the arugala, roasted mushrooms, and toasted pine nuts. Toss until well blended.
Shine on 🙂