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Recipe by Michal Frischman

Mushroom Asparagus Pasta

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Mushroom Asparagus Pasta
Parve Parve
Easy Easy
6 Servings
Allergens

Contains

- Gluten - Wheat - Soy
30 Minutes
Diets
- Vegetarian - Pescatarian - Vegan

Super easy and a great fill-in side dish to add to any meal. If serving with dairy, skip the soy sauce and add 1/4 cup cream or cream cheese (yes, you heard me) instead!

Ingredients

Mushroom Asparagus Pasta

  • 1 pound (450 grams) bucatini or perciatelli

  • 2 tablespoons Gefen Olive Oil

  • 16 ounces (450 grams) cremini mushrooms, sliced

  • salt, to taste

Directions

Prepare the Mushroom Asparagus Pasta

1.

Prepare pasta according to package instructions.

2.

Meanwhile, in your largest skillet, heat olive oil and sauté mushrooms until well browned. Season with a pinch of salt. Add garlic and asparagus and cook until asparagus is cooked through, about five minutes.

3.

Once pasta is done, reserve 1/4 cup pasta water and drain. Add pasta to the skillet along with reserved water and soy sauce. Allow to cook together for two minutes to combine flavors.

4.

Serve warm or cold.

Notes:

In order to properly inspect asparagus for any kind of infestation, the tips and triangular side leaves must be shaved off, which is why only those sold with a reliable hechsher (primarily) frozen are recommended for use.

Credits

Food and Prop Styling by Renee Muller
Photography by Hudi Greenberger

Recipe tags

asparagus dairy option easy prep Michal Frischman Michal Frishman mushrooms noodles pasta Shavuos soy sauce super easy
Mushroom Asparagus Pasta

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