Mushroom Asparagus Pasta Primavera

Spring Inspired Mushroom Asparagus Pasta

Mushroom & Asparagus Pasta Primavera

The Spring season always reminds me to eat seasonally.  In the late Spring of 2012, I started frequenting farmer’s markets and organic health food stores. I stopped meal planning. Instead, I created meals around the ingredients currently growing. Over the years, I still maintain this value, but not with the gusto I first cultivated. However, there’s something about Spring that brings my “locavore” spirit back.

Besides increased temperatures and rainy days, seeing asparagus on sale at the grocery is tell-tale sign that Spring is here and the local vegetable variety is about to boom. My husband, Jack, also starts his annual morel mushroom hunting adventures. That is how this pasta recipe was created. We had one lonely morel mushroom on the counter and a bunch of fresh asparagus in the crisper. I quickly searched one of my favorite blogs, The Minimalist Baker, and I found her recipe for Creamy Mushroom Asparagus Pasta. I was inspired to make my own version of a mushroom asparagus pasta.

To lighten it up, I used silken tofu. It is an excellent plant based substitute for creating a creamy consistency. The sauce also includes nutritional yeast, garlic, and lemon. I made it oil-free by sauteing the veggies in vegetable broth. I am loving this technique because it adds a hit of flavor to the vegetables without extra calories.

Mushroom Asparagus Pasta Primavera

This mushroom asparagus pasta primavera comes together in less than 30 minutes! I made it with Ancient Harvest quinoa pasta elbows, but any pasta would work! Combined with silken tofu in the sauce, it also packs a punch of filling protein and fiber.

 

 

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Mushroom and Asparagus Pasta Primavera
Mushroom Asparagus Pasta Primavera
Courses Dinner
Prep Time 10 minutes
Cook Time 15 minutes
Servings
servings
Ingredients
Courses Dinner
Prep Time 10 minutes
Cook Time 15 minutes
Servings
servings
Ingredients
Mushroom Asparagus Pasta Primavera
Instructions
Sauce
  1. Add the first 8 ingredients (tofu through 1/2 teaspoon pepper) to the bowl of a blender or food processor. I like to add everything to a plastic cup and use my immersion blender. Blend until silky smooth. Taste, and add more seasoning if needed. Set Aside.
Pasta & Vegetables
  1. Bring a large pot of salted water to boil.
  2. Heat a skillet over medium heat.
  3. Once water is boiling, add the pasta and cook according to package directions.
  4. Once skillet is hot, add a splash of vegetable broth so that the bottom of the skillet is covered.
  5. Add the asparagus and mushrooms to the skillet, stir.
  6. Add a pinch of salt, pepper, and the red pepper flakes (if using) to the vegetables.
  7. Saute for 5-6 minutes until asparagus is just cooked. If you like asparagus more tender, cook for another minute or so.
  8. Turn the heat of the skillet to low.
  9. Drain the cooked pasta (reserving some of the pasta water) and add directly to the vegetables.
  10. Add the sauce to the pasta and vegetables and toss to combine.
  11. Garnish with fresh or dried parsley.
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