Project Description

Ingredients

  • 1 cup chicken, beef, tofu or prawns – cooked

  • 6 oz brown rice pasta or other gluten free pasta of your choice (enough for 2 servings)

  • 2 Tbsp butter

  • 1/2 cup shallots, thinly sliced (about 2)

  • 3 Tbsp lemon juice

  • 1 Tbsp lemon peel

  • 1/2 pound fresh shiitake mushrooms, sliced

  • Sea salt

  • Fresh ground black pepper

  • 1 cup vegetable broth

  • 1/2 pound asparagus, tough ends trimmed and cut crosswise in thirds

  • 1 Tbsp extra virgin olive oil

  • 1/4 cup fresh chives (optional)

Instructions

  1. Cook pasta until al dente. Drain and transfer to a large wide bowl.
  2. Melt 1 Tbsp of the butter in a frying pan over medium heat. Add shallots and sauté 1 minute.
  3. Add mushrooms and sprinkle with salt and pepper to taste, continue to sauté about 5 minutes. Cook your animal protein at this time if using.
  4. Add lemon juice and cook 1 more minute. Add broth and lemon peel, bring to a boil then reduce to low and simmer until liquid is reduced by half, about 6-7 minutes.
  5. Add asparagus to mushroom mixture and simmer until asparagus turns bright green, about 2 minutes. Add chives and remaining butter and the olive oil.
  6. Season to taste and serve.

Note: I do not include cheese or other dairy in this recipe but if you reeealllly need some you can use 1/4 cup asiago cheese, or add 2 Tbsp organic cream to finish. You could also use So Delicious Coconut Milk (unsweetened) instead of water in broth. I know there is asiago in the photo so it’s tempting!

If asparagus is not available go for broccoli, snap peas or veg of your choice.

Morbi vitae purus dictum, ultrices tellus in, gravida lectus.