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.