Recipe courtesy of Katie Lee Biegel
Pasta with Mushrooms, Walnuts, Asparagus and Apples
Getting reviews...
- Level: Easy
- Total: 30 min
- Active: 30 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 352
- Total Fat
- 10 g
- Saturated Fat
- 1 g
- Carbohydrates
- 53 g
- Dietary Fiber
- 4 g
- Sugar
- 6 g
- Protein
- 11 g
- Cholesterol
- 0 mg
- Sodium
- 519 mg
- Level: Easy
- Total: 30 min
- Active: 30 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 352
- Total Fat
- 10 g
- Saturated Fat
- 1 g
- Carbohydrates
- 53 g
- Dietary Fiber
- 4 g
- Sugar
- 6 g
- Protein
- 11 g
- Cholesterol
- 0 mg
- Sodium
- 519 mg
Ingredients
Directions
- Bring a large pot of water to a boil. Season generously with salt. Add the pasta and cook 1 to 2 minutes less than the package instructions so it still has a bite to it (al dente). Reserve 1/2 cup of the pasta water, then drain.
- Heat a large skillet over medium-high heat. Add the walnuts and cook, stirring continuously, until toasted, about 1 minute; take care not to burn them. Transfer the walnuts to a dish and reserve. Wipe the skillet clean with a paper towel if needed.
- Heat the oil in the same skillet over medium-high heat. Add the shallots and garlic and cook 2 to 3 minutes. Stir in the mushrooms and cook until browned, about 8 minutes. Stir in the flour and apples and cook 1 to 2 minutes. Add the vegetable stock, wine, 1 teaspoon salt and 1/4 teaspoon pepper and bring to a simmer. Add the asparagus and cook until tender, 3 to 5 minutes.
- Stir in the drained pasta and toss to coat. Add a tablespoon or two of the pasta water if it starts to get dry, or more as needed. Add the walnuts and parsley. Serve immediately, sprinkled with nutritional yeast if desired.
