Mushroom Asparagus Pasta Primavera
Spring Inspired Mushroom Asparagus Pasta
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.
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.