I’m going to keep this post short and sweet, as I’m still just feeling yucky. I’ve made this pasta a few times and for some reason it never crossed my mind to post it. If you don’t like mushrooms or asparagus (crazy people!) I think a wide variety of veggies would go great with this sauce.
I’ve tried once or twice to make a quick marinara sauce, and it always fails miserably. My most recent attempt tasted like if I made salsa with vaguely Italian seasonings – not good. This is no marinara sauce, but it is a great sauce for coating pasta and veggies. It’s mild and creamy, slightly cheesey. In one word: delicious. This is by far my current favorite way to eat pasta!
Penne with Portabella Mushrooms and Asparagus in a Tomato Cream Sauce (Vegan or not)
Author: Kelly Hutchinson
Serves: 6
Ingredients
15 oz can tomato sauce
2 c milk choice (I used unsweetened almond milk)
½ c nutritional yeast or ¼ – ½ c fresh shredded Parmesan
½ tsp onion powder
½ tsp garlic powder
1 tsp agave (or a heaping tsp sugar)
1 tsp lemon
Splash of liquid smoke (optional)
1 tbsp soy sauce (or GF/soy free substitute)
2 tbsp water
2 ½ tbsp cornstarch
Salt and pepper to taste
1 lb asparagus
1 tbsp butter or margarine (or nonstick spray or a thin layer of water)
2 – 4 portabella mushroom caps
12 oz whole wheat penne pasta or gluten free pasta
Instructions
Cook pasta according to package.
Meanwhile, combine tomato sauce through soy sauce in a medium sauce pan over medium heat. Once heated, combine water and cornstarch in a small dish and whisk into the sauce. Reduce heat and stir occasionally until slightly thickened. Season with salt and pepper to taste.
Trim asparagus and mushrooms to approximately the same size as the pasta. Melt butter (or heat water/nonstick spray) over medium heat. Add the asparagus and sauce for approximately 5 minutes then add the mushroom. Saute until they’ve reached your desired level of tenderness. Season with salt and pepper to taste.
Add the noodles and sauce right to the pan with the mushrooms and asparagus. Stir to combine and serve.
In the pictures, I used 2 mushroom caps but regularly increase to 4, depending on how hungry I am. Nutritional info is for nutritional yeast, without the use of butter.
Yum! This looks so perfect. I do not make pasta dishes enough. I need to make this soon because mushrooms and asparagus are two of my favorite things to eat :).
Wait, wait, wait. I made this tonight, but I got stuck. There isn’t any instructions as to what to do with the milk, onion powder, garlic powder, lemon, Parmesan, or sugar? I just assumed to put it all in with the tomato sauce mix, but I didn’t know. It turned out okay, but I feel like it could have been better. Help!
what you did was right. I wrote this post when I wasnt feeling my best, so appologies that it’s not clear. Add all of the listed ingredients through the soy sauce, meaning everything listed: the milk, the lemon, the onion powder, etc.
[…] you’re feeling fancy, I would put them into this vegan tomato cream sauce with asparagus. But I’m far too sad and lazy, plus the jar of alfredo sauce was within arms reach. Bonus […]
[…] from Savvy Eats, Basil and Tomato Macaroni and Cheese with Chicken from Then Heather Said, and Penne with Portabella Mushrooms and Asparagus in Tomato Cream Sauce (Vegan or Not) from Hidden Fruits and […]
This sounds so delicious Kelly. I love a creamy pasta sauce but they can get so fattening. Love yours isn’t sharing it on Facebook.
Thanks! 🙂
This looks so freakin good!!! I want it for dinner tonight haha 🙂 Feel better!
Thanks! I don’t know what’s wrong with me. I went to bed immediatley after writing this post last night (so… 7 pm!)
This sounds like an amazing dinner! I love asparagus.
I made something similar, but with a lot of spice and goat cheese. It’s really incredible!
Mmm goat cheese? That sounds tasty!
Yum! This looks so perfect. I do not make pasta dishes enough. I need to make this soon because mushrooms and asparagus are two of my favorite things to eat :).
Thanks! Let me know if you try it out.
I dont understand anybody who doesn’t love mushrooms and asparagus! They are so yummy and so is this cream sauce.
Crazy people, for sure.
This looks so good. I love asparagus!
I love asparagus and mushrooms together! Your penne looks delicious!
Mmmmm pasta. Loving the look of that creamy sauce!! Great job as always!
Thanks!
Such a great combo! Hope you feel better soon so that you can enjoy these recipes all that much more 🙂
Thank you 🙂
oh lady, you have me drooling right now! what a lovely recipe!
Thanks! 🙂
I make a similar pasta dish, and love how you’ve included tomato sauce to add even more healthy flavors. This just looks scrumptious! 🙂
Oooohhhh… yum! Anything with asparagus calls my name and this pasta looks decadently healthy! 🙂
The tomato sauce alone looks so good. Creamy and perfect. Wonderful with pasta and veggies. I love asparagus!
I love creamy tomato sauce and asparagus so I know I’ll love this. Sounds fabulous and healthy too! 🙂
Delicious! I love a good vegan pasta recipe 🙂
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Wait, wait, wait. I made this tonight, but I got stuck. There isn’t any instructions as to what to do with the milk, onion powder, garlic powder, lemon, Parmesan, or sugar? I just assumed to put it all in with the tomato sauce mix, but I didn’t know. It turned out okay, but I feel like it could have been better. Help!
what you did was right. I wrote this post when I wasnt feeling my best, so appologies that it’s not clear. Add all of the listed ingredients through the soy sauce, meaning everything listed: the milk, the lemon, the onion powder, etc.
[…] you’re feeling fancy, I would put them into this vegan tomato cream sauce with asparagus. But I’m far too sad and lazy, plus the jar of alfredo sauce was within arms reach. Bonus […]
[…] from Savvy Eats, Basil and Tomato Macaroni and Cheese with Chicken from Then Heather Said, and Penne with Portabella Mushrooms and Asparagus in Tomato Cream Sauce (Vegan or Not) from Hidden Fruits and […]