Penne with Portabella Mushrooms and Asparagus in a Tomato Cream Sauce (Vegan or not) | Hidden Fruits and Veggies

Step 1

Cook pasta according to package. Drain and set aside.

Step 2

Meanwhile, combine tomato sauce, milk, yeast/cheese, onion powder, garlic powder, garlic, lemon, liquid smoke, and soy sauce in a medium sauce pan over medium heat. Once hot, 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.

Step 3

Trim asparagus and mushrooms to approximately the same size as the pasta. Melt butter (or heat water/nonstick spray) over medium heat in a separate pan from the sauce. Add the asparagus and saute 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.

Step 4

Add the noodles and sauce right to the pan with the mushrooms and asparagus. Stir to combine and serve.

Step 5

This makes EXCELLENT leftovers — sauce is even better the next day.