healthy swops to adopt

SHIMEJI, SPINACH AND SPRING ONION PASTA
A simple stir fry served over pasta is easily adaptable to the season and when fresh wild mushrooms, spring onions, or ramps are available. Ramps have an undeniably garlicky flavor that mellows out when cooked.
Rounding out the vegetable sauté are Buna-Shimej, also known as Brown Beech Mushrooms, which are available year-round and readily available at most grocery stores. Its mild, sweet, and nutty taste is rich in flavor with a firm texture and is ideal for sauces, soups, and stir-fries.

INGREDIENTS
1 tbsp/15 ml olive oil
1 tbsp/15 ml plant-based butter
1 large onion, sliced
2 whole garlic cloves, chopped, or to taste
8 spring onions, whites and greens, chopped or ramps when in season
16 oz/454 grams assorted wild mushrooms
2 cups/500 ml vegetable stock, heated
1 tbsp/15 ml fresh thyme, chopped
Fresh baby spinach leaves
Spring onions or ramps when in season
Salt and pepper, to taste
8 oz/224 g uncooked trofie pasta or angel hair pasta