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Tallarines Verdes con Bistec for mom 💚🍄🥩 AKA Green Spaghetti w/ Steak, made in The Rock Non-Stick Cookware Set by Heritage and served on Canvas' Natural Reactive Glaze Dinnerware Set, both from Canadian Tire along with Highland Stainless Steel Knife Block Set by PADERNO (some of the comfiest and sharpest knives I've ever used). I think Mom's gonna love the dish plus all her gifts. Here’s the recipe: (Serves 2) 🌿Tallarines Verdes (Green Spaghetti)🌿
300g pasta, I used spaghetti
75g spinach
1/3 cup cashews (40g), soaked in hot water for 30 mins
1 1/2 cups (30g) basil leaves
1 tsp salt
Juice of half a lemon
2 garlic cloves, sliced
1 tbsp nutritional yeast
3/4 cup water to blend
Reserved pasta water 🍄Lion’s Mane Steak🍄
2 medium lion’s mane mushrooms
1 tbsp butter (I used vegan butter)
2 tbsps olive oil
1 tbsp soy sauce 1. Bring a large pot of water to a boil. Salt generously, add pasta and cook to al dente. Reserve about a cup of the pasta cooking water. 2. In the meantime, blend spinach, cashews, basil, salt, lemon juice, garlic, nutritional yeast and water in a high speed blender until smooth. Pour into a large saucepan and bring to a gentle simmer over low heat. Add pasta and a splash of the pasta cooking water and toss the pasta through the sauce to coat. Add splashes of pasta water as needed. 3. To make the steaks, heat butter and olive oil in a large pan over medium heat. Add the lion’s mane and press each down firmly with a spatula. Sear until golden brown, about 3-5 minutes on each side. At the very end of cooking, drizzle with soy sauce and press down to get one last sear, flipping to coat both sides. 4. Slice lions mane steak and serve on top of the green spaghetti. Enjoy! #CanadianTire #CanadasKitchenStore #MothersDay

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Explore Creator Insights & Detailed Media Analysis for Tallarines Verdes con Bistec for mom 💚🍄🥩 AKA Green Spaghetti w/ Steak, made in The Rock Non-Stick Cookware Set by Heritage and served on Canvas' Natural Reactive Glaze Dinnerware Set, both from Canadian Tire along with Highland Stainless Steel Knife Block Set by PADERNO (some of the comfiest and sharpest knives I've ever used). I think Mom's gonna love the dish plus all her gifts. Here’s the recipe: (Serves 2) 🌿Tallarines Verdes (Green Spaghetti)🌿
300g pasta, I used spaghetti
75g spinach
1/3 cup cashews (40g), soaked in hot water for 30 mins
1 1/2 cups (30g) basil leaves
1 tsp salt
Juice of half a lemon
2 garlic cloves, sliced
1 tbsp nutritional yeast
3/4 cup water to blend
Reserved pasta water 🍄Lion’s Mane Steak🍄
2 medium lion’s mane mushrooms
1 tbsp butter (I used vegan butter)
2 tbsps olive oil
1 tbsp soy sauce 1. Bring a large pot of water to a boil. Salt generously, add pasta and cook to al dente. Reserve about a cup of the pasta cooking water. 2. In the meantime, blend spinach, cashews, basil, salt, lemon juice, garlic, nutritional yeast and water in a high speed blender until smooth. Pour into a large saucepan and bring to a gentle simmer over low heat. Add pasta and a splash of the pasta cooking water and toss the pasta through the sauce to coat. Add splashes of pasta water as needed. 3. To make the steaks, heat butter and olive oil in a large pan over medium heat. Add the lion’s mane and press each down firmly with a spatula. Sear until golden brown, about 3-5 minutes on each side. At the very end of cooking, drizzle with soy sauce and press down to get one last sear, flipping to coat both sides. 4. Slice lions mane steak and serve on top of the green spaghetti. Enjoy! #CanadianTire #CanadasKitchenStore #MothersDay →