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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Heat a large skillet over medium-high heat. Once hot, add 1 Tbsp olive oil, 4 cloves garlic, mushrooms, and asparagus. Season with a healthy pinch each salt and pepper and stir. | 2. Sauté for 3-4 minutes, stirring frequently, until the mushrooms are slightly browned and the asparagus is tender. Remove from skillet and set aside. (If you prefer more tender asparagus, cook longer. If you prefer it with more bite, cook 2-3 minutes.). | 3. At this time, bring a large pot of water to a boil and season generously with sea salt. Add pasta and cook according to package instructions, then drain and set aside. | 4. Lower heat on the skillet to low and add 2 Tbsp olive oil and 4 cloves minced garlic. Sauté for 2-3 minutes, then remove from heat and set aside. | 5. To a blender add remaining 2 cloves raw minced garlic, 4 cloves sautéed garlic,vegan cream cheese, almond milk, vegan parmesan cheese, nutritional yeast, lemon juice, red pepper flake, and another healthy pinch sea salt and black pepper. | 6. Blend until creamy and smooth, scraping down sides as needed. Taste and adjust flavor as needed, adding more vegan parmesan cheese or nutritional yeast for cheesiness, raw garlic for zing, red pepper flake for heat, lemon juice for acidity/brightness, or salt for saltiness. Mix once more and add back to skillet. | 7. Heat the sauce over medium heat to warm until slightly bubbly, then reduce heat to low to keep warm. Stir occasionally. | 8. Add cooked drained pasta directly to the sauce along with sautéed asparagus and mushrooms. Toss to coat and enjoy immediately with additional vegan parmesan cheese. Fresh parsley would also make a fresh, colorful garnish. | 9. Best when fresh, though leftovers keep in the refrigerator up to 3 days. Reheat in the microwave or on the stovetop, adding a bit of almond milk if it’s dried out. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
olive oil	1	tablespoon		119.34	0.0	0.0	13.5
garlic clove	4		minced	17.88	3.9672	0.7632	0.06
baby portabella mushroom	1	cup	sliced	201.7333	0.0	44.88	1.1333
asparagus	1 1/2	cups	chopped	40.2	7.7988	4.422	0.2412
sea salt				201.7333	0.0	44.88	1.1333
black pepper				-	-	-	-
penne	10	ounces		357.2036	47.6271	16.1592	11.3398
olive oil	2	tablesppons		119.34	0.0	0.0	13.5
garlic clove	6		minced divided	201.7333	0.0	44.88	1.1333
vegan cream cheese	8	ounces		201.7333	0.0	44.88	1.1333
plain almond milk	3/4	cup	unsweetened	201.7333	0.0	44.88	1.1333
vegan parmesan cheese	1/4	cup		201.7333	0.0	44.88	1.1333
nutritional yeast	1	tablespoon		33.3	3.6756	4.2984	0.162
lemon juice	1 -2	tablespoon		0.0	0.0	0.0	0.0
red pepper flake	1/4	teaspoon		201.7333	0.0	44.88	1.1333

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.