Asparagus and Mushroom Pasta


  •  1 large bunch of fresh asparagus
  • 1 package of baby bella mushrooms (sliced)
  • 1 very small onion (or use half of one – to taste)
  • 1 clove garlic
  • fresh basil, oregano
  • vegan linguini noodles
  • olive oil
  • 1 jar of prepared organic pasta sauce (or make your own)
  1. cook linguini per package directions and set aside.
  2. to steam the asparagus:   wash all spears in cool water, cut about an inch off bottom of each spear,  Use kitchen string to tie asparagus spears into small bundles.  Arrange asparagus bundles upright in a tall, lidded pot.  Add about 2 inches of water to the pot.  Bring to boil and then cover… cook about 5 minutes.  The asparagus will turn a bright green.
  3. after the asparagus cools off a bit, cut into pieces.
  4. in a separate pan, heat up about 1 tablespoon of olive oil and add minced garlic.  
  5. Add asparagus and mushrooms and cook until the mushrooms are tender
  6. Add tomato sauce and fresh herbs and bring to a simmer
  7. Server over the linguini

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