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About the Dish

6 ounces Casarecce Pasta
6 ounces Oyster Mushrooms
1 small Shallot
2 small Spring Onion
2 ounces Spinach
1 pat Butter
1/2 teaspoon Beautiful Briny Sea Magic Unicorn Salt
1 small Lemon
2 ounces Creme Fraiche
Per Serving
Calories 527
Total Fat 22 g
Saturated Fat 10 g
Trans Fat 0 g
Polyunsaturated Fat 2 g
Monounsaturated Fat 4 g
Cholesterol 50 mg
Sodium 525 mg
Total Carbohydrates 73 g
Dietary Fiber 12 g
Sugar 6 g
Protein 16 g
Robert Lupo

Armed with a degree in journalism, Robert Lupo began working in restaurants in Columbia, SC and Atlanta, GA.

With a degree in Journalism from the University of South Carolina, Robert Lupo has worked in restaurant kitchens from his hometown of Columbia, SC, to Atlanta, GA, including Motor Supply Company, The Globe in Tech Square, Eclipse di Sol, Aria, Brick Store Pub, and Leon’s Full Service. In 2012, he founded the vegetarian Sherrywood Supper Club in Atlanta, where he lives with his wife. Lupo currently works for the Atlanta Neighborhood Charter School, on the Nutrition staff.


Fill a saucepot with about 6 cups water, stir in 1 teaspoon kosher salt, and place over high heat. This is your pasta cooking water.
While waiting for pasta water to come to a boil, prepare your mise en place: Thinly slice mushrooms. Remove stems from spinach; roughly chop leaves. Peel, halve and thinly slice shallot. Peel and thinly slice green onion into rings, keeping white and green parts separate. Zest lemon., cut in half, and juice 1 half.
When it is boiling rapidly, add pasta and stir to prevent sticking to itself or the pot. Cook 7-8 minutes, or until pasta is tender but not mushy. Pull out and reserve 1/4 cup pasta cooking water. Drain pasta in colander but do not rinse.
While pasta is cooking place a large sautée pan over high heat; add 2 teaspoons cooking oil. When oil is shimmering add mushrooms. Cook 5-6 minutes, stirring occasionally. Add shallot and white parts of green onions; cook, stirring occasionally, 2-3 minutes. Add spinach and cook, stirring, 1 minute more.
Reduce heat to low. Add drained pasta, reserved 1/4 cup pasta cooking water, butter and 1/2 teaspoon Aegean sea salt. Stir to combine, and cook 1-2 minutes.
Stir in 1 teaspoon lemon juice (reserve any remaining juice and lemon half for another use), lemon zest and creme fraiche. Season to taste with black pepper and Aegean Sea salt.
Divide between 2 plates, and top with green parts of green onions. Enjoy!