Vegan Asparagus and Mushroom Pasta 1

Sometimes, when I am having a had time coming up with new recipes to make (it’s not that often to be honest because I am lucky enough to be married to a genius) I look to restaurant menus for inspiration.

This particular recipe was inspired by the Pasta Da Vinci at The Cheesecake Factory.  Now, I have never had the pasta da vinci at the cheesecake factory.  In fact, I can count on one hand the number of times I have been to the restaurant chain, but I looked at the description and ran with it.

I had two bunches of asparagus burning a hole in my pocket and I needed a way to use them! (That’s not really an expression, but I went for it anyway)

Vegan Asparagus and Mushroom Pasta

Ever since that sign went up in front of the farm that their homegrown asparagus was in, I have been buying it like it was my job.  Could that be my job? Best job ever.

So I am trying to rein in my asparagus enthusiasm (Asparagus! Everything!) by keeping the recipes to a one a week thing.  But I am pretty stinking excited.

In other news, I had been stalking the farm for fresh strawberries, and I hit the strawberry jackpot on Sunday (hence this pic). I assume I have a reputation at the farm for being overly enthusiastic about produce.  I am ok with it.

So, back to this pasta, I can’t guarantee it’s likeness to the inspirational pasta, but I can guarantee happy taste buds!  I boiled the pasta in enough broth to cook it with a bit left over to make the sauce, and it worked out super well.  So no draining necessary on this pasta (yay less dishes!) :)

Health highlights of Asparagus: Some believe asparagus to be a detoxifying vegetable.  It is also a diuretic, a very good source of iron, high in folate (which supports cell function and heart health), an excellent source of vitamin A which is good for your vision), is really good for your skin (protects it from sun damage, and helps promote healthy cell replication), and is good for digestive health!

Vegan Asparagus and Mushroom Pasta 3

Vegan Roasted Garlic and Asparagus Pasta
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
Ingredients
  • 2 bunches Asparagus (cut off the woody stem and slice)
  • 4 cloves Garlic (peeled but left whole)
  • 4 oz Shiitake Mushrooms (sliced)
  • 2 tablespoons EV Olive Oil
  • 1 lb Pasta
  • 4 cups Vegetable Broth
  • ½ cup Diced Tomatoes (I used canned, but fresh would be lovely too)
  • 2 tablespoons Balsamic Vinegar
  • Salt and Pepper (to taste)
Optional: ¼ teaspoon Crushed Red Pepper
Instructions
  1. Preheat the oven to 425 degrees
  2. In a medium bowl toss the asparagus, garlic and mushrooms with the EV olive oil
  3. Spread evenly on a baking sheet
  4. Bake for 20-25 minutes, or until the asparagus gets brown
  5. While the veggies are baking, add the pasta and vegetable broth to a large pot
  6. Bring to a boil, and cook until the pasta is al dente (check the package for cook time) You will need to stir a few times, because this is just enough broth to cook the pasta without having to drain it
  7. Chop up the roasted garlic cloves
  8. When the pasta is cooked, add to the pot with the pasta: the roasted veggies, diced tomatoes, garlic, balsamic, and salt and pepper to your liking

 

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