Brianna Martinez is a graduate from the Walter Cronkite School of Journalism at Arizona State University. She received her bachelor's degree in Journalism and Mass Communication with an emphasis in digital media. After graduating, she jo...
This vegan pasta recipe is great for the holidays. The asparagus and mushroom make a rich, savory taste that will satisfy you until Christmas morning. This is easy to make and makes a great addition to a holiday dinner or party. You and your guests will love this vegan pasta dish and the bonus is that it's packed with veggies!
Vegan rotelle asparagus and mushroom sauce
8 ounces fresh mushrooms, trimmed, halved (if large) and sliced
2 teaspoons olive oil
2 garlic cloves, crushed
12 ounces fresh asparagus, trimmed and cut into 1/2-inch diagonals
Salt and freshly ground black pepper
2 tablespoons fresh lemon juice
8 ounces rotelle pasta
2 tablespoons minced red bell pepper
Soy parmesan cheese (optional)
Combine mushrooms, oil and garlic in a medium skillet. Cook, covered, on low heat until the mushrooms exude their juices, 5 to 7 minutes.
Add the asparagus and cook, covered, for 3 minutes.
Uncover and cook on medium-high heat, stirring until most of the liquid is evaporated, about 3 minutes. Add salt, pepper and lemon juice.
Meanwhile, cook the pasta in boiling, salted water until al dente, about 10 minutes.
Spoon out 1/2 cup of the pasta cooking liquid and add it to the mushroom mixture and the red pepper.