Mushroom and Asparagus Pasta
from Tiffany at eatathomecooks.com
Servings: 3 to 4
Calories: 333kcal
Ingredients
- 8 oz. whole-wheat bowtie pasta
- 1½ tsp. olive oil
- 1 small onion diced
- 2 cloves garlic crushed
- 4 oz. baby bella mushrooms sliced
- 1 small red bell pepper chopped
- ½ bunch asparagus cut in 2" pieces
- 1 cup cherry or grape tomatoes halved
- salt & pepper to taste
- 1 Tbs. fresh basil chopped
Instructions
- Drain the pasta and combine with the vegetables. Season with salt and pepper and top with fresh basil.
- 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.
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.
Nutrition
Serving: 3to 4 | Calories: 333kcal | Carbohydrates: 67g | Protein: 13g | Fat: 4g | Saturated Fat: 1g | Sodium: 17mg | Potassium: 577mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1505IU | Vitamin C: 65mg | Calcium: 55mg | Iron: 3mg