Creamy Mushroom and Asparagus Pasta
Ingredients
The pasta
-
1
Tbsp
olive oil
-
4
cloves
garlic, minced
-
1
cup
baby bella or crimini mushrooms, thinly sliced
-
1½
cups
asparagus, roughly chopped
-
to taste
sea salt and black pepper
-
10
ounces
gluten-free penne
The sauce
-
2
Tbsp
olive oil
-
6
cloves
garlic, minced (divided)
-
8
ounces
vegan cream cheese
-
¾
cup
unsweetened plain almond milk
-
¼
cup
vegan parmesan cheese (plus more for serving)
-
1
Tbsp
nutritional yeast
-
1-2
Tbsp
lemon juice
-
¼
tsp
red pepper flake
Instructions
- Heat a large skillet over medium-high heat and add olive oil, garlic, mushrooms, and asparagus. Season with salt and pepper.
- Sauté for 3-4 minutes until mushrooms are browned and asparagus is tender. Remove from skillet and set aside.
- Bring a large pot of salted water to a boil, add pasta, and cook according to package instructions. Drain and set aside.
- Lower the skillet heat and add more olive oil and minced garlic. Sauté for 2-3 minutes, then remove from heat.
- In a blender, combine remaining garlic, sautéed garlic, vegan cream cheese, almond milk, vegan parmesan, nutritional yeast, lemon juice, red pepper flake, and salt and pepper. Blend until smooth.
- Heat the sauce in the skillet until slightly bubbly, then reduce heat to low.
- Add the cooked pasta and sautéed vegetables to the sauce, tossing to coat. Serve immediately with additional vegan parmesan.
Nutrition Facts (estimated)
Servings
4
Calories
549
Total fat
26.3g
Total carbohydrates
64g
Total protein
14.6g
Sodium
390mg
Cholesterol
0mg
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