Penne with Portabella Mushrooms and Asparagus in a Tomato Cream Sauce (Vegan or not)
Author: Kelly Hutchinson
Prep time:
Cook time:
Total time:
Serves: 6
Ingredients
15 oz can tomato sauce
2 c milk choice (I used unsweetened almond milk)
½ c nutritional yeast or ¼ – ½ c fresh shredded Parmesan
½ tsp onion powder (see note)
½ tsp garlic powder (see note)
1 tsp agave (or a heaping tsp sugar)
1 tsp lemon
Splash of liquid smoke (optional)
1 tbsp soy sauce (or GF/soy free substitute)
2 tbsp water
2 ½ tbsp cornstarch
Salt and pepper to taste
1 lb asparagus
1 tbsp butter or margarine (or nonstick spray or a thin layer of water)
2 – 4 portabella mushroom caps (pictured with 4)
12 oz whole wheat penne pasta or gluten free pasta
Instructions
Cook pasta according to package. Drain and set aside.
Meanwhile, combine tomato sauce, milk, yeast/cheese, onion powder, garlic powder, garlic, lemon, liquid smoke, and soy sauce in a medium sauce pan over medium heat. Once hot, combine water and cornstarch in a small dish and whisk into the sauce. Reduce heat and stir occasionally until slightly thickened. Season with salt and pepper to taste.
Trim asparagus and mushrooms to approximately the same size as the pasta. Melt butter (or heat water/nonstick spray) over medium heat in a separate pan from the sauce. Add the asparagus and saute for approximately 5 minutes then add the mushroom. Saute until they've reached your desired level of tenderness. Season with salt and pepper to taste.
Add the noodles and sauce right to the pan with the mushrooms and asparagus. Stir to combine and serve.
This makes EXCELLENT leftovers -- sauce is even better the next day.
Notes
For a fresher, bolder taste, use 2 cloves chopped garlic and 2 tbsp chopped onion and lightly saute before adding the tomato sauce, etc and omit the dried garlic/onion. Nutritional info is for nutritional yeast, without the use of butter.