Tonight’s dinner was a bit of a “how do I use up these mushrooms and asparagus that drastically need to be used up?” I had the intention of using both and knew that I wanted pasta so… I started with a mushroom base and then edited out the asparagus from the equation. Gotta say this was really really tasty and pretty simple!
ingredients (approx 4-6ish servings):
- 2 tbsp. olive oil
- 2 cloves of garlic, minced
- 2 shallots, diced
- 2 c. mushrooms, sliced
- 1 c. almond milk
- 1 tbsp. white miso paste
- 3 tbsp. nutritional yeast
- 1 tbsp. rosemary
- 1 tbsp. thyme
- 1/2 tsp. salt
- 1/2 tsp. black pepper
- Pasta!
Note – I made this one on the fly so the amounts are estimated.
In a large saute pan heat olive oil over med-high heat and saute garlic and shallots. After 2 minutes or so lower heat to medium and add in the mushrooms. Let the mushrooms cook down until the water has evaporated, around 7-10 minutes. While the mushrooms cook this is a perfect time to get your pasta going! When the mushrooms are ready, add the almond milk, miso paste, nutritional yeast, rosemary, thyme, salt and pepper. Let cook for 5-10 more minutes then add in pasta. Stir and you’re ready to plate! Top with some veggie parm! Yummers!
