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
Author: Nava
Recipe type: Pasta main dish
Cuisine: Vegan / healthy
Prep time:
Cook time:
Total time:
Serves: 4 to 6
This quick Italian-style vegan pasta dish features fresh asparagus, which gives it a springtime touch, and portabella mushrooms, which makes it substantial.
Ingredients
- 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
- ½ cup sun-dried tomatoes (oil-cured or not, as preferred; rehydrate if need be), cut into strips
- ½ cup dry white wine (or substitute broth or pasta cooking water)
- Salt and freshly ground pepper
- Vegan Parmesan-Style Cheez, optional
Instructions
- 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 ¼ 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.
- Click here for lots more lighter seasonal vegan pasta recipes.
- Click here for more asparagus recipes.
5 Comments
Vegan Easter Recipes | VegetarianBreakfast.org
March 15, 2012 at 6:54 pm[…] Linguine with Asparagus and Portabella Mushrooms […]
Hareen
April 7, 2012 at 2:58 pmWell i am a kid so i can’t have wine so how would i replace that
Nava
May 16, 2012 at 8:28 pmSorry, Hareen, just realized I never answered this … you could just replace the wine with stock or water.
Doug scarola
April 3, 2015 at 8:28 pmThe alcohol in the wine cooks off so it’s more for flavor. Even you can add the wine for cooking. When the wine kicks back a “sweetness” in the sauté mode, the alcohol has flashed off.
Charane
October 28, 2016 at 7:21 pmI’ve made this recipe and it’s delicious! But I’m wondering about the nutritional info. Can you provide this info?