Pasta, Mushroom With Ground Beef and Asparagus
Recently, I've been all about the carbs.
Simply because I've been watching my gluten intake doesn't mean I can't enjoy a hearty plate of pasta.
Later perfecting my Best Vegan Gluten-Gratis Mac 'n' Cheese, I wanted to make an equally fast recipe with a slight twist; one that involved vegan cream cheese. Because yum.
Who wouldn't want foam cheese in their pasta? That'southward what I wanna know.
This recipe is elementary, requiring just 30 minutes from start to finish.
The base ingredients are gluten-free penne (I list my become-to brands beneath) and asparagus and mushrooms sautéed in garlic.
The star of the show, however, is the sauce.
This sauce is a unproblematic blend of vegan foam cheese, garlic, almond milk, nutritional yeast, vegan parmesan cheese, lemon juice and cherry-red pepper flakes.
The result is an insanely flossy sauce that comes together in no time and has the perfect balance of "cheesiness" and spice. I think I'grand in dearest.
I hope y'all guys Beloved this pasta! It's:
Rich
Flossy
Cheesy
Slightly spicy
Loaded with vegetables
Quick
Hearty
& Satisfying
This is the perfect pasta to make for spring, utilizing all the gorgeous green asparagus yous can go your hands on. This would also exist a great one for feeding a oversupply, as information technology's undetectably vegan and gluten-free, so everyone can enjoy without missing out on flavour.
If you requite this recipe a endeavour, let us know what you think! Get out a annotate, rate it, and don't forget to tag a picture #minimalistbaker on Instagram. We'd love to see what you come up with!
Servings 4
PASTA
- 1 Tbsp olive oil
- 4 cloves garlic, minced
- one loving cup thinly sliced baby bella or crimini mushrooms
- 1 i/2 cups roughly chopped asparagus
- Sea salt and blackness pepper to sense of taste
- ten ounces gluten-free penne*
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Heat a large skillet over medium-high rut. One time hot, add olive oil (one Tbsp as original recipe is written), garlic (iv cloves every bit original recipe is written), mushrooms, and asparagus. Season with a healthy pinch each table salt and pepper and stir.
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Sauté for three-4 minutes, stirring frequently, until the mushrooms are slightly browned and the asparagus is tender. Remove from skillet and set aside. (If yous prefer more than tender asparagus, cook longer. If you prefer information technology with more seize with teeth, cook 2-3 minutes.)
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At this time, bring a big pot of water to a boil and flavor generously with sea salt. Add together pasta and cook according to package instructions, so drain and gear up aside.
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Lower heat on the skillet to low and add together olive oil (ii Tbsp as original recipe is written) and minced garlic (iv cloves as original recipe is written). Sauté for 2-iii minutes, then remove from heat and ready aside.
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To a blender add remaining raw minced garlic (2 cloves every bit original recipe is written), sautéed garlic (four cloves every bit original recipe is written), vegan cream cheese, almond milk, vegan parmesan cheese, nutritional yeast, lemon juice, red pepper flake, and another healthy compression sea salt and black pepper.
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Alloy until creamy and smoothen, scraping down sides as needed. Taste and adjust flavor as needed, adding more vegan parmesan cheese or nutritional yeast for cheesiness, raw garlic for zing, ruddy pepper scrap for heat, lemon juice for acidity/brightness, or salt for saltiness. Mix in one case more and add together back to skillet.
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Heat the sauce over medium heat to warm until slightly bubbly, and so reduce estrus to low to go on warm. Stir occasionally.
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Add cooked drained pasta directly to the sauce along with sautéed asparagus and mushrooms. Toss to coat and enjoy immediately with additional vegan parmesan cheese. Fresh parsley would also make a fresh, colorful garnish.
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Best when fresh, though leftovers go on in the refrigerator up to iii days. Reheat in the microwave or on the stovetop, adding a bit of almond milk if information technology'southward dried out.
*My new go-to gluten-free penne is past the brand Bionaturae. Merely I also love Trader Joe's gluten-free fusilli.
*My favorite vegan foam cheeses are past Tofutti and Trader Joe's. Merely if you tin can't find vegan cream cheese, you can try subbing one cup soaked cashews in its place. All the same, I haven't tested the recipe this way and tin't guarantee the results. For other like options, check out my Best Vegan Gluten-Free Mac 'n' Cheese.
*Nutrition information is a rough estimate calculated without boosted vegan parmesan cheese.
Serving: 1 serving Calories: 549 Carbohydrates: 64 k Protein: 14.6 grand Fat: 26.3 g Saturated Fat: 6.seven g Trans Fat: 0 1000 Cholesterol: 0 mg Sodium: 390 mg Fiber: eight.8 k Sugar: 3.two g
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Source: https://minimalistbaker.com/creamy-mushroom-asparagus-pasta/