Sunday, March 1, 2009
Creamy Asparagus Mushroom Linguine
This was a pre-TED/MSPI favorite that I was really craving. It handled the transition to "safe" very well!
1 lb. wheat or rice linguine noodles
1 bunch asparagus, trimmed and blanched til al dente
1 package white mushrooms, halved and cut into thirds
1/2 a large onion, finely diced
2 cups rice milk
3 Tbsp. flour
1/2 Tbsp. garlic powder
1 tsp. onion powder
1 tsp. salt
1 Tbsp. olive oil
Start the pasta cooking in well salted water. In a large skillet, cook the onions in the oil until almost softened. Add in the mushrooms and cook until both are done. Steam the asparagus until crisp tender on the stove or in the microwave. Transfer all to a bowl. Combine the remaining ingredients in the blender and process until smooth. Pour into a pot and whisk on medium heat until thickened. Taste for seasonings and adjust as needed. Add the cooked vegetables and pasta to the pan and combine. Yummy!