One of my goals this year is to create more vegetable based pastas into our repertoire, to have the occasional, or regular, Meatless Monday for Pasta Monday! I think sustainability is very important and the environmental impact of going meat free even one day a tremendous.
This cream based pasta is flavorful and filling!
Ingredients:
-1 (6-8 oz) jar of sun-dried tomatoes in oil, chopped, reserve oil
-6 garlic cloves, minced
-1 small onion, minced
-8 oz asparagus, cut in thirds
-1 lb mushrooms, chopped
-Salt
-1 tsp paprika + 1 tsp for later
-1/2 tsp crushed red pepper, plus more for serving
-1 tbsp Italian seasoning
-1 pint heavy cream
- 1 can (15oz) vegetable stock
-8 oz grape tomatoes, halved
-1-3 cups water pasta, reserved from fettuccine
-Parmesan cheese, for serving
Instructions:
1. In a large skillet, add chopped sun-dried tomatoes, tomato oil, garlic, and onions. Saute for about 3 minutes, until flavors combine.
2. Add asparagus, mushrooms, salt, paprika, crushed red peppers, Italian seasoning, and mix together. Saute until the asparagus is just fork tender, not too soft as it will cook more.
3. Pour cream, vegetable stock, and extra paprika into skillet and bring to a simmer. Simmer the sauce for about 10 minutes, or until thickened. Add grape tomatoes and let combine for 2 minutes.
4. If the sauce is too thick for your liking, add in pasta water a little at a time to thin.
5. Add fettuccine to the sauce and toss. Serve with parmesan and crushed red peppers.
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