1 8 ounce angel hair pasta
2 cloves fresh garlic, diced
1/2 an onion, chopped
1 pound fresh and tender asparagus spears
2 fresh portobello mushrooms, rinsed and sliced
2 large ripe tomatoes, cubed
1 to 2 fresh hot chilies, finely diced
extra virgin olive oil
vegan Parmesan
salt and cracked pepper to taste
Saute onions in olive oil, until tender but not browned in a large wok. Add the diced garlic, the tender ends of some asparagus, the portobello mushrooms and the chilies and let saute on medium low heat for about 5 minutes. In a separate pot, add your angel hair to boiling salted water. Keep an eye on it because it doesn't take long to cook. At the same time, add your fresh tomatoes to the sauteing veggies and turn up to medium heat. As soon as the noodles are tender, strain and toss into the veggie mixture. Salt and pepper to taste and garnish with vegan parmesan and/or fresh herbs like basil, cilantro or parsley. Serves 4.
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