Lemon Garlic Pasta with mushro
Cook Time
60
mins
Calories
536
Serving Size
4
Carbs
72
Fat
18
Protein
24
description
A simple yet nutritious vegetarian pasta dish
ingredients
1 lb gluten free pasta (penne or rotini work well!)
3-4 tablespoons butter ( or dairy free substitute)
1 lb mushrooms, sliced thick
1 lb asparagus, cut into 1" pieces
1-2 garlic cloves, minced ( or more if you love garlic)
8 ounces of spreadable feta cheese log ( omit for dairy free)
2 tablespoons heavy cream ( or coconut cream)
salt & pepper, to taste
juice of one large lemon
1/2 cup freshly grated Parmesan cheese ( optional)
1/2 cup chopped tomatoes
1/2 cup chopped fresh basil
directions
Cook the pasta, according to package directions, until al dente, drain and rinse. Save 1/4 cup of pasta water
While the pasta is cooking... in a large skillet over medium-high heat, melt the butter over low heat and saute the mushrooms until golden. Toss in the asparagus and saute until just tender. Stir in the garlic and cook for about a minute.
Turn off the heat and stir in the rest of the ingredients.
Continue to stir until smooth, adding up to 1/4 cup of the pasta water if needed until everything is nicely coated.
Top with more freshly grated Parmesan, chopped tomatoes, and fresh basil