Mushroom and Asparagus Pasta

Listen, I know that at first glance at this you're probably like, "no thank you.sounds kind of gross." I literally thought the same thing but, when you're vegetarian, you try as many things as you can because without meat...what in the heck do you put in food? Maybe I'm the only one with this dilemma but, even if I am, it stinks just so you know.

Okay...so there are two ways to make this recipe, the what I call "Suzie Homemaker" and the "aint nobody got time for that." I shall give you the recipe for both and you can decide which you want to try and which you prefer.

*SUZIE HOMEMAKER*

What you'll need:

-8.8oz pasta (any kind, which ever you prefer)

-150g asparagus, woody ends chopped off. (this equals about 8 large spears)

-1 Tbsp olive oil

-8.8oz mushrooms

-4 spring onions (sliced)

-1 tsp minced garlic

-3/4 cup vegetable stock

-1 cup of grated parmesan cheese

-4 Tbsp orange juice

-salt

-pepper

Instructions:

1.) Cook the pasta according to the box directions. About 4 minutes before the pasta is done, add the asparagus, when pasta is done, drain and set aside.

2.) Heat the olive oil in a frying pan on medium heat and sauté the mushrooms for 10 minutes until soft.

3.) Add the spring onion and garlic, and cook for a couple minutes.

4.) Reduce the heat to low, add the vegetable stock followed by the cream and mix well until combined. Bring to a simmer before adding the parmesan cheese and then mix that until melted. Stir in the orange juice.

5.) Mix in the pasta and asparagus, season well and you're good to go.

Serving: 4servings | Calories: 446kcal | Carbohydrates: 53g | Protein: 12g | Fat: 21g | Saturated Fat: 11g | Cholesterol: 61mg | Sodium: 206mg | Potassium: 480mg | Fiber: 3g | Sugar: 4g | Vitamin A: 23.2% | Vitamin C: 7.5% | Calcium: 6% | Iron: 11.7%

*Aint Nobody Got Time for That*

What youll need:

-Box of pasta (I grabbed penne)

-8 asparagus (woody ends chopped off)

-small jar of mushrooms

-1/2 cup of skim milk

-1 cup parmesan cheese

-1 jar of alfredo sauce (I used Ragu)

-pepper

-1 Tbsp garlic powder

-1 Tbsp crushed red pepper

-1/2 Tbsp italian seasoning (or ground oregano works too)

-1/2 Tbsp Cajun seasoning (this adds a little kick but a lot of flavor, if youre not a spicy person, try adding 1/4 Tbsp instead)

Instructions:

-boil the pasta according to box, about 4 minutes before pasta is done, add the asparagus (I chopped mine up into about 5 pieces each)

-while pasta is boiling, pour your alfredo sauce into a pan and add, parmesan, milk, mushrooms and spices to a simmer.(I just "eyeball" the pepper)

-drain your pasta, pour back into the pan and pour alfredo over it, mix and eat.

(Keep in mind with the nutritional info posted below, I have more realistic portions calculated, and these are based off of double what the "typical" calculations are...so if you want FDA approved portions (or whatever) just divide it in half and you'll get the standard amount.)

Serving: 6servings | Calories: 613cal | Carbohydrates: 88 | Protein: 19.4g | Fat: 19.5g | Saturated Fat: 6g | Cholesterol: 44mg | Sodium: 762.5mg | Potassium: 275mg | Fiber: 5.2g | Sugar: 4.7g | Vitamin A: 7.3% | Vitamin C: 5.5% | Calcium: 10.7% | Iron: 21.7%

#vegetarian #pasta #mushroom #asparagus #dinner #budget #delish