Prep Time: 10 minutes
Cook Time: 20 minutes
Extra Virgin Olive Oil for sauteing
1/2 chopped white onion
2-3 large garlic cloves
2 1/2 cups light vegetable broth
16 oz bag of frozen green peas
salt and pepper to taste
2 tbsp nutritional yeast
1 cup of loosely packed basil leaves
1 lb organic crimini mushrooms (thinly sliced)
about 10 spears of asparagus
12 oz egg-free penne or other pasta
Boil about 4 quarts of water for pasta.
In a skillet, heat the olive oil and saute the onions until translucent. Place all the ingredients up to the basil (not including the mushrooms or asparagus) in a vitamix or other high-speed blender and add the onions. Blend on high until smooth.
While the pasta is cooking, saute the mushrooms for about 5 minutes (until they start to release some moisture). Add the asparagus and saute for another 2-3 minutes. Set aside.
Pour the pea mixture back into the skillet that you’ve been using to saute, and gently heat the sauce until it’s hot (do not over cook or it will lose its bright green colour – not to mention nutrients).
Combine the cooked penne and the pea sauce. Plate and top with sautéed mushrooms and asparagus.