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.
Mushroom and Asparagus Pasta
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.
I love your mushroom and asparagus pasta. Looks very tasty. I will definitely try to cook. Thank you.
Made this pasta last night. Super light and delicious! I’ve been trying to lose some weight recently. Finally can fully enjoy my dinner without guilt. Thanks.