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Rotelle With Asparagus and Mushroom Sauce

Yield: 4 servings

8 oz Fresh mushrooms, trimmed, halved, if large, and sliced
2 tsp Olive oil
2 Garlic cloves, crushed
12 oz Fresh asparagus, trimmed and cut into 1/2 " diagonals
Salt and freshly ground black pepper
2 Tbs Fresh lemon juice
8 oz Rotelle pasta
2 Tbs Minced red bell pepper
Soy Parmesan cheese optional

Combine the mushrooms, oil, and garlic in a medium skillet. Cook, covered, over low heat until the mushrooms exude their juices, 5 to 7 minutes. Add the asparagus; cook, covered, 3 minutes. Uncover and cook over 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 plenty of boiling, salted water until al dente, about 10 minutes; spoon out 1/2 cup of the pasta cooking liquid and add to the mushroom mixture and the red pepper. Serve with a sprinkle of Soy Parmesan if desired.