Spring Pasta with Mushrooms, Asparagus and Peas

A delicious and fresh way to celebrate Spring produce on your next pasta night!

Serves 4

Ingredients:

1 box of penne pasta (we recommend Jovial brown rice pasta)

¼ cup extra-virgin olive oil

8 oz baby bella mushrooms, sliced

1 large bunch asparagus, trimmed and cut into 1 inch pieces

1 cup fresh or frozen peas

½ teaspoon crushed red pepper

1 clove garlic, minced

1/3 cup dry organic white wine (like a Savinaugh Blanc)

¼ cup full-fat coconut milk

Juice of half a lemon

Salt & pepper to taste

Manchego cheese, for serving

Instructions:

Bring a large saucepan of salted water to a boil. Cook pasta according to the instructions. Drain pasta and toss with a little olive oil to prevent sticking. 

Heat a large skillet over medium-high heat. Add ¼ cup extra virgin olive oil, then add mushrooms and a big pinch of salt and pepper. Cook, stirring frequently, until mushrooms are tender, about 6 minutes.

Next, add asparagus and peas and cook until tender, about 5 minutes. Add the crushed red pepper and minced garlic and stir until garlic is fragrant, about 1 minute. Add the wine, and cook until the liquid is absorbed and alcohol has evaporated, about 2 minutes.

Turn the heat to low. Add the pasta, coconut milk, lemon juice, and another pinch of salt. Cook, tossing, until everything is coated in the sauce, about 2 minutes.

Transfer to bowls, top with grated Manchego cheese, and serve immediately.

Enjoy!

Mel and Mel