Rotelle with asparagus and mushroom sauce

This vegan pasta recipe is great for the holidays. The asparagus and mushroom make a rich, savory taste that will satisfy you until Christmas morning. This is easy to make and makes a great addition to a holiday dinner or party. You and your guests will love this vegan pasta dish and the bonus is that it’s packed with veggies!

Vegan rotelle asparagus and mushroom sauce

Serves 4

Ingredients:

• 8 ounces fresh mushrooms, trimmed, halved (if large) and sliced
• 2 teaspoons olive oil
• 2 garlic cloves, crushed
• 12 ounces fresh asparagus, trimmed and cut into 1/2-inch diagonals
• Salt and freshly ground black pepper
• 2 tablespoons fresh lemon juice
• 8 ounces rotelle pasta
• 2 tablespoons minced red bell pepper
• Soy parmesan cheese (optional)

Directions:

1. Combine mushrooms, oil and garlic in a medium skillet. Cook, covered, on low heat until the mushrooms exude their juices, 5 to 7 minutes.
2. Add the asparagus and cook, covered, for 3 minutes.
3. Uncover and cook on medium-high heat, stirring until most of the liquid is evaporated, about 3 minutes. Add salt, pepper and lemon juice.
4. Meanwhile, cook the pasta in boiling, salted water until al dente, about 10 minutes.
5. Spoon out 1/2 cup of the pasta cooking liquid and add it to the mushroom mixture and the red pepper.
6. Serve with a sprinkle of soy parmesan if desired.

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