Fusilli with Mushrooms, Asparagus and Sun-dried Tomatoes
Sun-dried tomatoes and asparagus are a great pairing. In this pasta dish, they come together in the perfect union of sweet and slightly astringent. A completely yummy main course.
2 tablespoons extra virgin olive oil
2-3 cloves fresh garlic, minced
2-3 cups mixed wild mushrooms (cremini, shiitake, button), brushed free of dirt, thinly sliced
10-12 asparagus spears, sliced into 1-inch pieces
4 oz. sun-dried tomatoes, not oil-packed, thinly sliced
1/4 cup mirin
1/2 cup unsweetened almond or soy milk
4 oz. silken tofu
small handful fresh parsley, minced
1 pound fusilli
Heat oil in a deep skillet and saute garlic for about 1 minute. Add mushrooms, asparagus, sun-dried tomatoes and a pinch of salt. Saute until tender and most of liquid has evaporated, about 10 minutes. Add mirin; boil until reduced by half, about 3 minutes. Combine tofu and milk with parsley until blended. Stir into skillet and season lightly with salt.
Simmer until liquid is reduced to sauce consistency, about 8 minutes. While the sauce simmers, bring a pot of water to a boil. Add pasta and cook al dente. Drain well; do not rinse and transfer to a large bowl. Spoon sauce over pasta and toss to coat. Makes 4-5 servings.