Farfalle Pasta in Green Sauce with Pan-Fried Oyster Mushrooms

Boil the farfalle pasta according to packet instructions in salted water. Drain well and set aside.

In a blender, combine olive oil, white wine vinegar, coconut milk, garlic cloves, quartered onion, peas, avocado, coriander, chili flakes, lemon juice, and salt. Blend until smooth and set aside.

Heat a heavy-based pan over medium heat and add a drizzle of olive oil.

Add the shredded oyster mushrooms and fry for 2-3 minutes until golden brown. Toss and cook for another 1-2 minutes. Remove from heat and set aside.

In the same pan, heat olive oil and sauté the diced onion until translucent.

Add the smashed garlic cloves and cook until fragrant.

If using, toss in green peas and cook for 1-2 minutes.

Pour in the blended green sauce and stir to combine. Remove from heat.

Toss the cooked pasta into the green sauce, ensuring it is well-coated.

Garnish with the pan-fried oyster mushrooms, fresh coriander, and a squeeze of lemon juice.