A delightful tomato cream pasta dish featuring fresh asparagus and oyster mushrooms, complemented by a rich and savory sauce. Perfect for a weeknight dinner or special occasion, this recipe can be prepared in under 30 minutes.
1: In a pot over medium heat, add olive oil, onion, tomatoes, and garlic. Stir together for 2 minutes.
2: Add smoked paprika, salt, and black pepper. Stir in and cook another 3 minutes.
3: Add coconut milk and veggie stock. Stir in, bring to a boil, then reduce to a simmer for 30 minutes.
4: Pour into a blender and blitz until smooth, set aside.
5: Boil pasta per package instructions, strain, rinse off, and set aside.
6: In a sauté pan over medium heat, add mushrooms with a bit of salt and pepper. Cook for 2-3 minutes.
7: Add blanched asparagus with a bit more salt & pepper. Cook down another 2 minutes.
8: Add garlic and stir in for 30 seconds.
9: Add noodles to the pan with 1 to 2 cups of the tomato cream sauce. Bring to a simmer and cook another 2-3 minutes.
10: Serve on a plate with fresh basil and vegan bleu cheese crumbles. Enjoy!
