Angel Hair Pasta with Asparagus and Portobello
1 pkg. angel hair pasta
2+ cloves fresh garlic, diced
1/2 an onion, chopped
fresh & tender asparagus spears
fresh portobello mushrooms, rinsed and sliced
2 large ripe tomatoes, cubed
1-2 fresh hot chilies, finely diced
extra virgin olive oil
vegan parmesan
salt & cracked pepper to taste
Sauté onions in olive oil, until tender but not browned. Add the diced garlic, the tender ends of some asparagus, the portobello mushrooms and the chilies and let sauté on medium low heat for about 5 minutes. I like to use a wok for sautéing my veggies, because you can toss your pasta right in with room to spare. In a separate pot, add your angel hair to boiling salted water... keep an eye on it because it doesn't take long to cook! At the same time, add your fresh tomatoes to the sautéing veggies, and turn up to medium heat. As soon as the noodles are tender, strain and toss into the veggie mixture. Salt and pepper to taste, and garnish with vegan parmesan and/ or fresh herbs like basil, cilantro or parsley.
SO HOW'D IT GO?
Well, that stinks! The picture I posted is so dark....it didn't look that dark on my camera. Please don't allow my bad photography keep you from trying this. It was really good.
this was delicious. i used rotini and it was great. However, mushrooms should not be rinced, in any case. they should be brushed clean with no water what so ever. Mushrooms are so spongy, water will make them soggy at cooking.
This was quite good, though I substituted farfalle for the angel hair because the vegetables were chunky and I thought it would be difficult to mix them into the finer pasta. I used a bunch of green onions rather than chopped onion and red pepper flakes since I didn't have a hot pepper on hand. Très Bon!