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CELEBRATE SPRING WITH THIS COLOURFUL DISH FROM OUR RESIDENT VEGAN

Despite our gloomy weather, it is spring now and with it comes asparagus, a vegetable I particularly love. I came up with this recipe to incorporate asparagus and make a colourful dish to combat these dreary days.

 

1 ½ lbs of mushrooms, sliced (I used oyster and white)

1 lb asparagus cut into 1 inch pieces

1 yellow pepper cut into 1 inch pieces

1 cup of sundried tomatoes chopped fine (I used the ones that come in oil)

3 cloves garlic chopped fine

1 small onion chopped fine (optional)

1/3 to ½ cup of avocado oil (or your favourite high heat olive oil)

Salt and Pepper to taste

1 package of your favourite spiral pasta (cooked)

 

In a heavy bottomed pot, over medium heat add to the oil the garlic, onion and chopped mushrooms. Cook stirring until onions clarify and mushrooms soften. Lower temperature and add the sundried tomatoes, asparagus and chopped pepper, stirring frequently until asparagus is bright green or cooked to your preference. Toss into cooked pasta. Add salt and pepper to taste.

This can be served with a side salad or served as a side dish. Enjoy!

 

Resident_Vegan_bioimage_400x400

Susan Hollingshead

Susan is our resident vegan. She’s been a vegetarian for 20 years, and a vegan for 4. She has researched both lifestyles extensively and is constantly exploring new recipes, add her own twist. She is a long time SPUD customer, and now our very own resident vegan blogger!

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