Pesto Pasta
INGREDIENTS:
2 cups Button Mushrooms quartered or 1lb Asparagus trimmed
1/3 cup Sun dried tomatoes in olive oil Julianne
1/2 cup vegan peso
1/2 Onion diced
8 oz shell pasta
1 Salt and freshly ground black pepper
2 tbsp Olive oil
1 tbsp Minced garlic
1/3 cup vegan mozzarella (optional)
Lemon wedge (optional)
INSTRUCTIONS:
1. In a pan, heat oil. Add onion, garlic, mushroom or chopped asparagus and sun dried tomatoes. Cook for 6-7 minutes. Turn off the heat place on the side.
2. In a large pot of boiling salted water, cook pasta according to package instructions; drain well.
3. In a large bowl, combine contents in the pan, cooked pasta, pesto (and mozzarella optional). Squeeze lemon over top. Stir and serve immediately.
2 cups Button Mushrooms quartered or 1lb Asparagus trimmed
1/3 cup Sun dried tomatoes in olive oil Julianne
1/2 cup vegan peso
1/2 Onion diced
8 oz shell pasta
1 Salt and freshly ground black pepper
2 tbsp Olive oil
1 tbsp Minced garlic
1/3 cup vegan mozzarella (optional)
Lemon wedge (optional)
INSTRUCTIONS:
1. In a pan, heat oil. Add onion, garlic, mushroom or chopped asparagus and sun dried tomatoes. Cook for 6-7 minutes. Turn off the heat place on the side.
2. In a large pot of boiling salted water, cook pasta according to package instructions; drain well.
3. In a large bowl, combine contents in the pan, cooked pasta, pesto (and mozzarella optional). Squeeze lemon over top. Stir and serve immediately.