This easy and delicious Penne with mushrooms, sun dried tomatoes and asparagus is exquisite recipe from Spain. Asparagus are now in season.
YIELD: 4-6 SERVINGS TOTAL TIME: 20 MINUTES MAX!
INGREDIENTS:
1 lb whole wheat penne
8 oz cream cheese
6 oz sun dried tomatos, chopped
20 oz sliced fresh mushrooms
12 oz fresh asparagus, chopped
1/2 cup Parmesan cheese
4 garlic cloves, chopped
1 tsp Celtic salt, or to taste
Pepper flakes, optional
DIRECTIONS:
- Cook pasta according to package instructions.
- In a heavy bottom sauce pan, over medium to high eat, place the sliced mushrooms and asparagus and cook stirring occasionally until almost tender. About 5 minutes.
- Add the garlic and cook for 1 minute. Add the cream cheese with some pasta water, about 2-3 tablespoons, and stir until the cream cheese is well incorporated with the veggies. Add the sun dried tomatoes and Parmesan cheese and stir.
- Add cooked pasta to the pan and stir until all the cheese is well incorporated through the pasta. You may add some pepper flakes if you like as well as a pinch of salt if need it be.