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.
Linguine or Fettuccine with Asparagus and Portabella Mushrooms
- 12 ounces linguini or fettuccine
- 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; rehydrate if need be, cut into strips
- 1/2 cup dry white wine or substitute broth or pasta cooking water
- Salt and freshly ground pepper
- Vegan 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.