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Angel Hair Pasta with Asparagus and Portobello |
Ingredients (use vegan versions):
- 1 pkg. angel hair pasta
- 2+ cloves fresh garlic, diced
- 1/2 an onion, chopped
- fresh & tender asparagus spears
- fresh portobello mushrooms, rinsed and sliced
- 2 large ripe tomatoes, cubed
- 1-2 fresh hot chilies, finely diced
- extra virgin olive oil
- vegan parmesan
- salt & cracked pepper to taste
Directions:
Sauté onions in olive oil, until tender but not
browned. Add the diced garlic, the tender ends
of some asparagus, the portobello
mushrooms and the chilies and let sauté on
medium low heat for about 5 minutes. I like to
use a wok for sautéing my veggies, because
you can toss your pasta right in with room to
spare. In a separate pot, add your angel hair
to boiling salted water... keep an eye on it
because it doesn't take long to cook! At the
same time, add your fresh tomatoes to the
sautéing veggies, and turn up to medium
heat. As soon as the noodles are tender,
strain and toss into the veggie mixture. Salt
and pepper to taste, and garnish with vegan
parmesan and/ or fresh herbs like basil,
cilantro or parsley.
Serves: 4
Preparation time: 30 mins.
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