Asparagus, Red Onion and Mushroom Pasta - A Dairy Free Recipe

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Asparagus Plunged in to Cold Water After Cooking - Heidi Brand

Asparagus, Red Onion and Mushroom Pasta - Recipe

This recipe is suitable for 2 people.

Ingredients

• 8 Asparagus Stems, green or white
• 8 Mushrooms - white capped , cleaned and sliced
• 150g Wholemeal Pasta (Penne is ideal)
• 1 Vegetable Stock Cube
• Freshly Ground Salt and Black Pepper for Seasoning
• 2 Tablespoons Olive Oil
• 1 Medium Red Onion, roughly chopped
• 2 Teaspoons Mixed Herbs, dried or fresh
• 2 Cloves of Garlic, crushed
• 1 Teaspoon Ground Paprika
• Freshly Grated Parmesan Cheese*

* If served without the parmesan cheese this is a dairy free recipe and so ideal for people who need a dairy free diet.

Method

1. Prepare the asparagus by cutting 2cm off the base of each stem. If the stems are thick it is advisable to peel them with a sharp knife. If the stems are thin, generally, there is no need to peel the asparagus.
2. Place the asparagus in to a steamer for 5 to 10 minutes until tender.
3. Remove the asparagus stems from the steamer and plunge them in to ice cold water. This will stop the cooking process and help retain the colour of green asparagus.
4. Leave the asparagus in the water until required.
5. Meanwhile, heat the olive oil in a large frying pan.
6. Then heat a medium sized saucepan of water. When the water is boiling add the pasta and cook for about 10 minutes, or according to the instructions on the packaging.
7. Add the chopped onions to the heated oil in the frying pan and stir. Keep the heat low and keep stirring to prevent the onions from burning.
8. When the onions start to soften add the garlic, mushrooms, herbs and paprika.
9. Mix the ingredients well and frequently, to stop them from burning, for about 10 minutes until the mushrooms start to soften.
10. Remove the pasta from the boiling water and rinse with warm water to remove the starch. Then pour the pasta in to the frying pan with the other ingredients and mix well.
11. Keep stirring the ingredients for 2 to 3 minutes until the pasta is coated with the onions and mushroom mixture.
12. Serve the pasta in to the serving bowls.
13. Evenly arrange the asparagus stems on the top of the pasta.
14. Sprinkle with ground pepper if required.
15. Serve immediately.

If there are no concerns over a dairy allergy, serve with freshly grated parmesan cheese sprinkled over the top of each dish. However, this recipe is suitable for anyone requiring a dairy-free diet, if served without the cheese.

Heidi Brand - After winning first prize in an English Creative Writing competiton at school it took me over twenty years to re-discover the world of ...

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