My friend Kendra recently bought a bunch of asparagus. After it sat in her refrigerator for a week she realized that she did not know how to use it. I gave her some ideas but she simply opted to give it to me instead. I will never complain about free asparagus!
Now that I am feeling better, I wanted to make a nice meal for myself. I typically just cook asparagus as a side dish with garlic or make a soup. I always get excited for those dishes so I never really venture out. Today I forced myself out of my delicious comfort zone.
Asparagus and Mushroom Rotini
3 cloves of garlic (chopped)
2 cups of rotini (cooked)
1 1/2 cup of portobello mushrooms (cubed)
1 1/4 tablespoon of vegan sour cream
1 tablespoon of oil
1 tablespoon of basil (chopped)
1 tablespoon of vegan sour cream
1 tablespoon of onion (chopped)
1 tablespoon of nutritional yeast
1 teaspoon of smoked paprika
1 teaspoon black pepper
1/2 teaspoon of jalapeno pepper (chopped)
pinch of salt
In a saute pan, bring the oil to low - med heat. Add the onion, garlic, and jalapeno peppers and saute until the onion is soft. Add the asparagus, mushrooms, basil, black pepper, and salt. Once the mushrooms are soft and beginning to brown a bit, add the sour cream, rotini, and paprika. Stir well and cook until the sour cream has melted. Remove from the heat and let stand for several minutes.
I added some additional paprika and basil as a garlic. This has a nice creamy texture with a little pop of heat towards the end. It was a nice summer evening meal. Other pastas could be used in this dish and it would be fine