Lemon Asparagus Pasta with Mushrooms
Prep Time
15 mins
Cook Time
20 mins
Total Time
35 mins
Servings: 6
Calories: 329 kcal
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.