This dish is a light, healthy. and super flavorful meal.

It’s also quick to put together, for those evenings where time is an issue, but you want to have a healthy dinner.

Feel free to vary the vegetables to fit what you have on hand.

Print Recipe

Mushroom and Asparagus Pasta

Hands-on time15 minutes mins

Ingredients

• 16 oz whole wheat bowtie pasta
• 2 Tbs olive oil
• 1 onion diced
• 3 cloves garlic crushed
• 8 oz baby bella mushrooms sliced
• 1 red bell pepper chopped
• 1 bunch asparagus cut in 2" pieces
• 2 cups cherry or grape tomatoes halved
• salt & pepper to taste
• 1 handful fresh basil chopped (about 1 Tbsp.)

Instructions

• Cook the pasta according to the package directions.
• While that boils, heat the olive oil in a large skillet and cook the onion and garlic until the onion is soft.
• Add the mushrooms and cook for about 3 minutes.
• Add the bell pepper, asparagus and tomatoes to the skillet and cook until the asparagus is tender crisp.
• Drain the pasta and combine with the vegetables. Season with salt and pepper and top with fresh basil.

Notes

Note: The Whole Food Plant-Based plan typically avoids oils, but the addition of some oil with this pasta keeps the dish from being too dry. You can skip the oil if you prefer though.