John Myers
Ingredients for 4 servings:
- ½ kg asparagus, green or white
- ½ pumpkin(s) (Hokkaido)
- 1 m.-sized onion(s)
- 2 cloves garlic, optional
- 250 g mushrooms
- 1 shot of white wine, possibly or
- 100 ml vegetable stock
- 1 package of soy cream or oat cream
- some nutmeg
- 3 tbsp nutritional yeast
- Spice(s) of your choice
- oil
- 1 pack of pasta, vegan (e.g. penne)
- salt water
Instructions
Working time approx. 15 minutes; Total time approx. 15 minutes
vegan, simple, but super delicious
Peel the white asparagus, wash the green asparagus and cut into bite-sized pieces. Peel the squash and cut into small cubes. Slice the mushrooms. Dice the onion and garlic. Heat the oil in a pan with the onions. Add the squash and garlic. Sauté briefly. Now add the asparagus, cover the pan, and sauté gently over low heat. After about 5 minutes, add the mushrooms. Simmer again. When it starts to turn slightly brown, deglaze with white wine or vegetable stock. Simmer again, this time for longer (10-12 minutes). Meanwhile, bring the salted water for the noodles to a boil. Cook the noodles according to the package instructions. Pour the soy or oat cream over the vegetables. Season to taste with salt, pepper, nutritional yeast, and nutmeg.
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