Pasta with Mushrooms and Asparagus Gratin
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 299.0
- Total Fat: 13.0 g
- Cholesterol: 0.0 mg
- Sodium: 542.8 mg
- Total Carbs: 38.4 g
- Dietary Fiber: 6.1 g
- Protein: 8.3 g
View full nutritional breakdown of Pasta with Mushrooms and Asparagus Gratin calories by ingredient
Introduction
No, this will not work with regular cow's milk cheese. It will suck and you will hate it. No, this will not work with regular cow's milk cheese. It will suck and you will hate it.Number of Servings: 4
Ingredients
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3 cups whole wheat pasta
1 tablespoon olive oil
3 cloves garlic, minced
1/4 teaspoon crushed chili flakes, or to taste
2 tablespoons Italian seasoning
1 1/2 cups crimini mushrooms, sliced
1 cup cherry tomatoes, halved
1 cup asparagus, chopped in 1 inch pieces
1 cup vegetable broth
5 tablespoons fresh parsley, chopped
6 oz Daiya mozzarella-style cheese
Directions
Cook the pasta, then drain and set aside. You want the pasta to be slightly undercooked by about two or three minutes, because it will continue to cook later on.
Preheat the oven to 350 degrees Fahrenheit.
Heat the olive oil, and saute the mushrooms for one minute. Add the tomatoes, garlic, chili flakes, and herbs, and saute for five more minutes. If at any time the pan becomes dry and the vegetables begin to stick, add a tablespoon or two of the vegetable broth.
Add the rest of the vegetable broth, the asparagus, and the parsley, and cook for an additional five minutes.
Mix in the pasta and half of the Daiya or other vegan cheese. Pour into an ovensafe baking dish (alternatively, all of this can be done in a cast iron skillet), add the rest of the cheese, and bake 15 minutes at 350 degrees. Remove from the oven, allow to cool, and top with additional fresh parsley, if desired.
Serving Size: makes 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user SAMIAM248.
Preheat the oven to 350 degrees Fahrenheit.
Heat the olive oil, and saute the mushrooms for one minute. Add the tomatoes, garlic, chili flakes, and herbs, and saute for five more minutes. If at any time the pan becomes dry and the vegetables begin to stick, add a tablespoon or two of the vegetable broth.
Add the rest of the vegetable broth, the asparagus, and the parsley, and cook for an additional five minutes.
Mix in the pasta and half of the Daiya or other vegan cheese. Pour into an ovensafe baking dish (alternatively, all of this can be done in a cast iron skillet), add the rest of the cheese, and bake 15 minutes at 350 degrees. Remove from the oven, allow to cool, and top with additional fresh parsley, if desired.
Serving Size: makes 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user SAMIAM248.