This Oyster Mushroom & Kabocha Squash Pasta Is a Perfect Swirl of Warming Flavors
This creamy plant-based pasta recipe is ready for sweater season.
Author
Andy Zambrano
Andy Zambrano is a chef and owner of the Los Angeles-based pop-up restaurant comal. Follow his work on Instagram at @comal_la
My Stories
How to Build a Gorgeous, Delicious, Plant-Based Charcuterie Board
Upgrade your next gathering with a 'Gram-worthy grazing tray