{RECIPE} Creamy Mushroom + Asparagus Pasta

Yield: 4

Author: Sarah Deavitt, CHN

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Creamy Mushroom + Asparagus Pasta

This one-pot meal comes together in under an hour, and can be doubled for a crowd or meal prep. Substitutions are simple with this recipe... it can go from totally plant-based with veggie broth, to gluten and dairy free with gf pasta and canned coconut cream. This would also be delicious with green peas, spinach or green beans.

Ingredients

• 3/4 lb wild mushrooms (shiitake, oyster, beech)
• 1/2 medium shallot, minced
• 2 tbsp olive oil
• 1 box dry penne pasta (sub gluten free or grain free pasta, if needed. I like the cassava penne from Jovial Foods to keep this paleo/AIP)
• 1 32oz container chicken broth (sub vegetable broth for plant-based)
• 3/4 cup heavy cream or canned coconut cream
• 1 bundle asparagus, woody ends trimmed and chopped into bite-sized pieces
• 1-2 tsp dried thyme
• 1 Tbsp lemon juice
• salt & pepper, to taste (omit pepper for elimination phase AIP)
• OPTIONAL: grated parmesan or romano cheese, for serving

Instructions

1. Roughly chop mushrooms and mince shallots.
2. Heat olive oil in a large pot over medium-high heat until shimmering. Add mushrooms and cook until slightly golden brown, about 2-3 minutes. Add shallots and cook for another minute or so.
3. Add pasta, broth and cream to pot. Bring to a boil and cook uncovered for about 5-6 minutes.
4. Meanwhile, trim and chop asparagus, and add to the pot along with dried thyme. Continue cooking uncovered until most of the liquid has absorbed and thickened, stirring occasionally... about 8-10 more minutes.
5. Season with salt and pepper, and add lemon juice. Stir to combine.
6. Serve topped with grated cheese, if using. This will do well on it's own, with a side salad or topped with grilled chicken or salmon.

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