Name: Lemon Asparagus Pasta with Mushrooms
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 12 oz. Jovial Gluten-Free Brown Rice Farfalle Pasta; 1-1/2 lbs. asparagus (trimmed and cut into 2-inch pieces); 3 Tbsp. extra virgin olive oil; 1 small onion (diced); 2 cloves garlic (minced); 2 cups mushrooms (sliced); 1 cup Califia Farms Unsweetened Better Half Almond Milk Half and Half; 1 cup So Delicious Dairy-Free Unsweetened Almond Milk; 1 lemon (zested and juiced); 1 tsp. Redmond Real Salt Ancient Fine Sea Salt; 1/2 tsp. black pepper; 1/4 cup fresh parsley (finely chopped for garnish); 2-3 Tbsp. Bragg Nutritional Yeast

Asparagus is in season from March through June, so grab this fresh-from-the-farm spikey green veggie and celebrate spring. Full of harmonious flavors, this light, lively pasta dish mixes asparagus with mushrooms, onion, garlic and gluten-free Farfalle pasta. The dairy-free cream sauce is infused with fragrant lemony brightness that makes this a meal as welcome on weeknights as it is for a special occasion.

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Lemon Asparagus Pasta with Mushrooms

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Servings 6

Calories 329 kcal

Author Oana Ennis

Ingredients

12 oz. Jovial Gluten-Free Brown Rice Farfalle Pasta
1-1/2 lbs. asparagus trimmed and cut into 2-inch pieces
3 Tbsp. extra virgin olive oil
1 small onion diced
2 cloves garlic minced
2 cups mushrooms sliced
1 cup Califia Farms Unsweetened Better Half Almond Milk Half and Half
1 cup So Delicious Dairy-Free Unsweetened Almond Milk
1 lemon zested and juiced
1 tsp. Redmond Real Salt Ancient Fine Sea Salt
1/2 tsp. black pepper
1/4 cup fresh parsley finely chopped for garnish

Optional

2-3 Tbsp. Bragg Nutritional Yeast

Instructions

Cook pasta according to package directions. Reserve 1/2 cup pasta water to use later, if needed.
In large skillet, heat olive oil. Add onion and garlic and sauté several minutes. Add asparagus and mushrooms and cook for 10 to 15 minutes until asparagus is tender but still a little crisp.
To skillet, add half & half, milk, lemon juice and zest, salt, black pepper and pasta. Cook several more minutes until creamy sauce forms. (Note: If more liquid is needed, slowly add reserved pasta water.)
Taste and season with more salt and pepper, if needed.
Serve topped with fresh parsley and sprinkle on nutritional yeast for cheesier flavor, if desired.
Can be refrigerated in airtight container for 2 days.

Recipe Notes

Get the ingredients to make this taste of spring!

Nutrition Facts

Lemon Asparagus Pasta with Mushrooms

Amount Per Serving

Calories 329 Calories from Fat 90

% Daily Value*

Fat 10g15%

Saturated Fat 2g10%

Polyunsaturated Fat 1g

Monounsaturated Fat 6g

Sodium 442mg18%

Potassium 352mg10%

Carbohydrates 54g18%

Fiber 8g32%

Sugar 4g4%

Protein 9g18%

Vitamin A 503IU10%

Vitamin C 17mg21%

Calcium 126mg13%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.