- 4
Ingredients
- 1 package whole wheat spaghetti
- 1 bunch asparagus, trimmed and cut into thirds
- 1 cup sliced button mushrooms
- 1 tsp vegetable oil
- 1 tsp chopped rosemary
- 1/2 tsp chilli flakes
- salt and pepper
- 1 tbsp olive oil
- 2 garlic cloves, minced
- 1/2 onion, diced
- 1/4 cup white wine
- 1/2 cup Tofutti vegan cream cheese
- 1/2 pint cherry tomatoes, cut into halves
- starchy pasta water
Preparation
Step 1
Begin by coating the asparagus and mushrooms in the veg oil, chilli flakes, rosemary and salt and pepper. Grill over medium heat until slightly charred, about 6-8 minutes. Back in the kitchen, bring a large pot of water to a boil, season with salt and add the spaghetti.
Meanwhile, heat the olive oil in a skillet and add the onion and garlic. Season with S & P and cook until soft. Add the white wine and simmer until most of the liquid has evaporated. Using a wooden spoon, slowly stir in the cream cheese until it has melted to form a smooth sauce. Thin with starchy pasta water if desired, one or two ladle-fulls should do. Stir in the grilled mushrooms and asparagus along with the cherry tomatoes and toss so that all the veggies are coated in the sauce. Lastly, drain the spaghetti and toss in with the vegetables and the sauce.
Enjoy piping hot with a glass of wine and some good company.