Time to enjoy delicious vegan whole wheat farfalle with fresh asparagus, mushrooms, and creamy almond milk sauce.
Asparagus gives a wonderful taste and crunchy texture to our pasta. Besides that, they have a lot of vitamins (A, C, E, K, B6), folic acid, iron, calcium, selenium, potassium, copper, protein, and fiber. They also have anti-cancer and anti-inflammatory properties, they improve blood pressure and help the digestive system. So it's a very good idea, from all points of view, to include them in our diet.
Whole wheat farfalle with asparagus is a super easy, quick, and crowd-pleasing recipe.
So, cook this awesome vegan pasta and tell us what you think or your suggestions in the comments below!
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Whole wheat pasta with asparagus in creamy almond milk sauce
- 500 g asparagus/17.6 oz
- 3 Tbsp olive oil for sautéing
- 2 Tbsp lemon juice
- salt and pepper
- 500 g mushrooms cleaned and sliced (17.6 oz)
- 1 onion finely chopped
- 3 cloves garlic finely chopped
- ½ cup white wine
- ½ cup vegetable broth (or water from the pasta)
- 2 cups almond milk (or other plant-based milk)
- 4 Tbsp lemon juice
- ¼ tsp smoked paprika
- salt and pepper
- 2 Tbsp nutritional yeast (optional) preferably reinforced with B12
- 500 g whole wheat farfalle (or another pasta of your choice)/17.6 oz
- ½ tsp turmeric powder
- 1 bay leaf
- Cut the hard bottom part of the asparagus off with a knife or break it with your hand (about 2-3 cm/1 in) and throw it away. Peel the bottom part that's left with a peeler. But not the top, because it's very tender. Then, using a knife, cut the asparagus into pieces of about 3-4 cm/1.5 in.
- In a pan, heat the olive oil over medium to high heat and sauté the asparagus for about 10 minutes. Add salt and pepper. Once they get a little color, deglaze them with the lemon. Take them out of the pan and set them aside.
- As soon as you start making the sauce, put your pasta to boil in vegetable broth or water where you've added the turmeric, bay leaf, and salt. Boil them al dente and 1-2 minutes before the cooking time indicated on the package, add them into the sauce.
- Once again, heat some olive oil in a pan (you can use the same one where we sautéed the asparagus, after cleaning it a bit with a towel) and sauté the onion. Once it has wilted (after about 1 minute), add the mushrooms. When most of the mushrooms' liquids are absorbed, add the garlic and sauté for half a minute.
- Then deglaze with the wine. Once the alcohol has evaporated, add the vegetable broth (or water from the pasta), almond milk, lemon and spices (salt, pepper, smoked paprika), and stir.
- Finally, add the asparagus and pasta into the sauce. Stir gently and continue cooking for another 2 minutes. If you want, add the nutritional yeast, which, in addition to flavor, also provides nutrients, and stir.
- Serve warm, adding on top, if desired, extra nutritional yeast and freshly ground pepper.
- Don't wash the mushrooms with water, but clean them gently with a towel to get rid of the dirt.
- For more flavor, but also nutrients, you can boil the pasta in vegetable broth.
- If you want, you may add other vegetables to your pasta, such as peas or corn.