Linguine or Fettuccine with Asparagus and Portabella Mushrooms
This quick Italian-style vegan pasta dish features fresh asparagus, which gives it a springtime touch, and portabella mushrooms, which makes it substantial. Try a flavored variety of linguine or fettuccine to further jazz up this dish. Photos by Evan Atlas.
Serves: 4 to 6
- 12 ounces linguini or fettuccine, regular or flavored
(black peppercorn, tomato-basil, or other)
- 2 tablespoons extra-virgin olive oil
- 3 to 4 cloves garlic
- 8 ounces slender asparagus, bottoms trimmed, cut into 2-inch lengths
- 2 large portabella mushroom caps, wiped clean, cut in half crosswise,
and thinly sliced (or use a combination of portabellas and other mushrooms
- 1/2 cup sun-dried tomatoes (oil-cured or not, as preferred;
rehydrated if need be), and cut into strips
- 1/2 cup dry white wine (or substitute broth or pasta cooking water)
- Salt and freshly ground pepper
- Vegan Cashew or Almond Parmesan-Style Cheez, optional
Cook the linguini in plenty of rapidly simmering water until al dente. Drain, reserving about a cup of the cooking water.
Meanwhile, heat the oil in a large skillet. Add the garlic and sauté over low heat for about 2 minutes, or until golden.
Add the asparagus, mushrooms, dried tomatoes, and wine. Raise the heat to medium and sauté, stirring frequently, until most of the wine has evaporated and the asparagus is tender-crisp, about 6 minutes.
Combine the pasta and asparagus mixture in a large serving bowl and toss together. If the mixture needs more moistness, add about 1/4 cup of the reserved pasta cooking water at a time. You want this to be moist, but not watery!
Season to taste with salt and pepper, then serve, passing around the vegan Parmesan for topping, if desired.