*Vegan* Asparagus & White Bean Pasta

Asparagus and White Bean Pasta (serves 3-4)

  • 1 bag brown rice penne pasta (or regular pasta for a non-GF version)
  • 1 can white beans, drained and rinsed
  • 1 bunch asparagus, cut into 1 inch pieces
  • 1/2 red onion, thinly wedged
  • 8 baby Portobello mushrooms, halved
  • 4 cloves garlic, minced
  • 1/2 cup fresh basil, thinly chopped
  • 3 tbsp. olive oil, divided
  • 1 tbsp. balsamic vinegar
  • 1 tbsp. nutritional yeast
  • garlic and pepper to taste
  • sun dried tomatoes, for garnishing

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Directions: Begin by bringing a medium sauce pan filled with water to a boil. While waiting for your water to boil, you can chop your vegetables for cooking. Once at a rapid boil, add your pasta and cook per package directions.

Next, add 1 tbsp. olive oil to a deep stir fry pan and heat on medium high. Add your asparagus, red onion, garlic, and mushrooms. Add 2 tbsp. water for steaming effect. Cover with a lid and stir frequently until vegetables are tender (~7-8 minutes).

When the pasta and vegetables are tender, drain the pasta and add to the sauté pan with the vegetables (if your pan is large enough — if not, add the vegetables to the pasta).  Add one tbsp. balsamic vinegar and white beans and stir to coat.

In a small bowl, combine 2 tbsp. olive oil, 1 tbsp. nutritional yeast, and the fresh basil. Stir to combine — it shouldn’t be like a “sauce” — the olive oil and nutritional yeast will absorb into the basil and create a paste-like substance. Add this to the pasta and stir to coat. Garnish with sun dried tomatoes and enjoy!

SHOPPING LIST

  • 1 bag brown rice penne pasta (or regular pasta for a non-GF version)
  • 1 can white beans
  • 1 bunch asparagus
  • 1/2 red onion
  • 8 baby Portobello mushrooms
  • minced garlic
  •  fresh basil
  •  olive oil
  •  balsamic vinegar
  •  nutritional yeast
  • garlic and pepper 
  • sun dried tomatoes

Source:  Clean Eating Chelseyvegan2

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