Creamy Mushroom and Asparagus Pasta

Groceries prepped and Ready to go

                                                 Simmering away

 Three different pastas on the go, lucky I was able to sneak in some whole wheat pasta to my unsuspecting husband, or so I thought...

       All done! Can't wait for the herb garden to be ready for garnish!

Recipe for Creamy Mushroom and Asparagus Pasta

1 cup asparagus tips

1/2 cup white onion chopped

2 garlic cloves coarsely chopped

1 cup mushroom chopped

1 1/2 cups Original Soy milk

1/4 cup Daiya mozzarella style shreds

1 tsp kosher salt

1tsp grape seed oil

2 cups 100% Brown Rice Pasta

Dash of each- cayenne pepper, onion powder, garlic flakes and white pepper.

( I added extra ground black pepper before I ate because I love the flavour on pasta )

In a non-stick frying pan sauté onion in the grape seed oil  for 2 min then add the mushrooms.

Keep stirring for about 8-10 min on med heat. 

Add the chopped garlic at this point so it doesn't burn and add cayenne pepper, onion powder, garlic flakes and pepper to the mixture.

Add in asparagus tips and reduce heat to low stirring often

In a separate bowl add:

 1 1/2 cups of Original Soy Milk

1 tbsp of gluten free corn starch

Wisk until combined

Add the 1/4 cup of Daiya shreds to the pan and combine

Slowly add in the soy mixture, bring temperature up to med for 5 min while stirring then reduce to a simmer for another 5 min to thicken.

Add fresh parsley to garnish and some extra black pepper if desired.

I hope you enjoy!