Kabocha Pasta with Asparagus and Lion’s Mane Mushrooms Recipe

I was hankering for pasta but had planned to cook a kabocha squash. I looked in the fridge to see what else to have with the squash. I saw the mushrooms and asparagus and thought this was a dish ready to be created.

Ingredients

1C cooked kabocha squash
4 oz Skillet Lion’s Mane mushrooms
2 C Unchicken broth
2 T lemon juice
2 T lemon zest
12 grilled asparagus spears
1 medium chopped onion
3 garlic cloves, sliced
6 medium mushrooms, sliced
2 Tbsp spicy mustard
¼ C non-dairy milk.
½ C water, or more
½ tsp black pepper

Marty Davey

Marty Davey, MS, RD, LDN has been assisting clients to lower their A1c, weight, cholesterol and find great meals to work with food allergies since 1995. Her motto is, "I'm not here to judge you, I'm here to help you." Marty became a dietitian after working through her own diet challenges. She is an experienced nutrition researcher working on studies with Marywood University, the Physicians Committee for Responsible Medicine and the University of South Carolina for almost 10 years. So, she brings cutting edge research to help you achieve your health goals. Marty has a background in comedy which makes her a sought after presenter. She uses this skill to breakdown complex nutrition concepts for audiences whether at a medical conference or a kitchen table. Marty also loves cooking new foods as well as being outside hiking, camping, and kayaking with her husband.