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Asparagus and Mushroom Pasta

Pasta With Vegetables Recipe

Print Recipe
A delicious and light Pasta With Vegetables Recipe with a garlic broth reduction, and asparagus, mushroom and onion.
Course dinner
Cuisine Italian
Keyword Pasta, Plant-Based, vegan
Prep Time 5 minutes
Cook Time 15 minutes
Servings 4
Calories 476
Author carleigh

Equipment

Ingredients

  • 13.5 oz Whole Wheat Penne
  • 1.5 Cup Vegetable Broth
  • 5 Cloves Garlic Minced
  • 1 Tbsp Garlic Powder
  • ½ Tsp Salt
  • ½ Tsp Red Chili Flakes
  • 1 Red Onion
  • 1 Bunch Asparagus
  • 1 Cup Crimini Mushrooms
  • 4 Tbsp Pumpkin Seeds

Instructions

  • Chop your asparagus, mushrooms and red onion. Set aside.
  • Warm a non-stick pan over medium heat. Add your vegetable broth and five cloves of minced garlic. Then add your vegetables and garlic powder. You are going to cook these vegetables for approximately 8 minutes.
  • While the vegetables soften, cook your pasta to al dente according to package directions. Save 1/2 cup of the pasta water before you drain, and add it to the vegetables.
  • Add the cooked vegetables to the sauce, give it a stir and taste. Add salt and pepper as needed. Plate and add pumpkin seeds on top.

Nutrition

Calories: 476kcal | Carbohydrates: 95g | Protein: 15g | Fat: 5g