Now is the perfect time to indulge in asparagus! I couldn’t help but to stock up on piles of asparagus the other day when I noticed that they were having a special deal this week in the supermarket I always go to.
I decided to make a simple pasta dish with mushrooms that adds that nice chewy texture and contrast to the crunchy asparagus. Yumm…
Creamy asparagus mushroom pasta
2015-05-26 19:51:15
Serves 4
Ingredients
- 450g farfalle
- 1 tbsp olive oil
- 3 garlic cloves, crushed
- 3 tbsp non-dairy butter
- 400g asparagus
- 170g mushrooms, sliced
- 1/2 cup non-dairy milk
- 1/4 cup non-dairy cream
- 1 tbso flour
- 1/3 cup white wine
- ½ tsp salt
- 1/4 tsp pepper
- ½ tsp chopped rosemary
- dried thyme, to taste
- 1/4 cup nutritional yeast
- 1 cup walnuts, roughyl chopped
Instructions
- Boil the pasta according to the instructions on the package, then drain and drizzle a tablespoon of olive oil over the pasta. Toss and set aside.
- Heat milk and cream in a small pot over low heat. Add flour and stir until the sauce thickens and is free from lumps. Add wine, nutritional yeast, spices and herbs and combine to a smooth sauce. Set aside and keep warm.
- Sauté garlic in butter until it softens, then add asparagus and fry for 5 minutes. Add the mushrooms and fry for another 5 minutes until the asparagus is soft. Finally add the pasta and sauce and heat through. Serve!
Sofia von Porat https://sofiavonporat.com/
2 Comments
kim
May 31 at 5:43 pmHi, I want to make your creamy asparagus mushroom pasta but I need some help. Instruction #5 is written in a language with which I am not familiar. Also, the ingredients mention rosemary while instructions discuss thyme. Please amend or explain. Dish looks and sounds great. Thank you.
Sofia
May 31 at 7:31 pmHi Kim! Oops, sorry about that, I’ve fixed the recipe now – hope you enjoy the recipe!