pasta and fiddleheads - hello spring!
Serves: 2
  • 2 handfuls cooked fiddleheads
  • 2 handfuls cooked short pasta
  • 1 cup sliced cremini mushrooms
  • ¼ to ½ cup plain yogurt
  • 1 clove garlic, sliced
  1. Brown mushrooms in 1 tablespoon butter with 1 tablespoon olive oil. Toss in the garlic and cook until fragrant then add fiddleheads. Stir until heated through. Add pasta. Stir. Add ¼ cup yogurt and stir. Add more yogurt if too dry. Remove from heat and serve immediately.
  2. The Culinary Chase’s Note: Buy fiddleheads that are bright green and tightly curled. Stay clear of any browning as this is a sure sign of age. Enjoy!
Recipe by The Culinary Chase at