Mushroom Asparagus Pasta
Starting today, every Monday I will be posting meatless meals to help make Meatless Monday a little bit easier to tackle. The one I'm starting with today is one of my favorites, doesn't really have a name, I just call it Asparagus Mushroom Pasta.
Basically, it's pasta, butter, asparagus and mushrooms. It's extraordinarily easy and quick.
Ingredients:
Pasta, enough for your family- I prefer angel hair, but you do you
Asparagus - Half a pound
Mushrooms, 4 oz.- I prefer button mushrooms, but again, you do you
Butter - 3Tbls
Salt - to taste
Pepper - to taste
Garlic salt, - to taste- or fresh garlic, if you fancy
Parmesan cheese (optional)
Instructions:
Boil large pot of water for pasta, I like to use a very large one to also mix the pasta in at the end. Add salt to boiling water to help flavor pasta, then add pasta and cook according to instructions. I like my pasta very well done, but others may like it less cooked, up to you.
Meanwhile - while pasta is cooking, melt butter in a saute pan, and add in mushrooms first. Again, I like my mushrooms more on the done side, especially compared to asparagus which I prefer a little less cooked. So I end up cooking my mushrooms for probably 8-10 minutes, until very soft and brown, about half way through add in the asparagus, so they're done at the same time. While these are cooking, add salt, pepper and garlic salt. If using fresh garlic, add in with asparagus to cook out that raw garlic taste.
Drain pasta once done, and return to pot, or serving dish if you fancy, add the butter, mushrooms and asparagus, and toss together. You can top it with parmesan cheese if you like, or leave it out.
If you wanted this dish to be vegan, simply substitute for dairy free butter or you could use oil, however it'll have less flavor.
Basically, it's pasta, butter, asparagus and mushrooms. It's extraordinarily easy and quick.
Ingredients:
Pasta, enough for your family- I prefer angel hair, but you do you
Asparagus - Half a pound
Mushrooms, 4 oz.- I prefer button mushrooms, but again, you do you
Butter - 3Tbls
Salt - to taste
Pepper - to taste
Garlic salt, - to taste- or fresh garlic, if you fancy
Parmesan cheese (optional)
Instructions:
Boil large pot of water for pasta, I like to use a very large one to also mix the pasta in at the end. Add salt to boiling water to help flavor pasta, then add pasta and cook according to instructions. I like my pasta very well done, but others may like it less cooked, up to you.
Meanwhile - while pasta is cooking, melt butter in a saute pan, and add in mushrooms first. Again, I like my mushrooms more on the done side, especially compared to asparagus which I prefer a little less cooked. So I end up cooking my mushrooms for probably 8-10 minutes, until very soft and brown, about half way through add in the asparagus, so they're done at the same time. While these are cooking, add salt, pepper and garlic salt. If using fresh garlic, add in with asparagus to cook out that raw garlic taste.
Drain pasta once done, and return to pot, or serving dish if you fancy, add the butter, mushrooms and asparagus, and toss together. You can top it with parmesan cheese if you like, or leave it out.
If you wanted this dish to be vegan, simply substitute for dairy free butter or you could use oil, however it'll have less flavor.
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