Gluten-free Vegan
Baby Portobello Mushrooms and Asparagus Pasta
1 pound Baby Portabello mushrooms sliced
1 pound of asparagus chopped in 1 inch pieces
1/4 cup of Daiya cheese or your preferred cheese sub
1 shallot diced
1 garlic clove diced
1 teaspoon hot pepper flakes
1 cup Marsala cooking wine
1 cup vegetable stock or water
1/4 cup toasted pine nuts
2 cups your choice of gluten-free pasta
2 tablespoon olive oil
Add olive oil, shallots, garlic, red pepper flakes, and sliced mushrooms to pan and cook on medium heat.. Cook the mushrooms until tender. Add broth and Marsala wine and cook until reduced by half. Cook your 2 cups of pasta and have it ready to add in. After the broth and wine have reduced to half, turn the heat to low medium and add Daiya or cheese sub, then stir continuously until well blended. Add in asparagus and stir to make sure sauce isn't sticking to bottom of the pan. Cook about 5 minutes and stir in pasta and pine nuts and it's read to eat! Enjoy!
