sundried tomato pasta salad with asparagus and portobello mushrooms ~vegan~
8 ounces pasta of your choice (i used gluten free rotini)
2 tablespoons extra virgin olive oil
4 cloves garlic, minced
2½ cups portobello mushrooms, chopped
1 cup asparagus, chopped
¾ cup sundried tomatoes jarred in oil, drained and sliced
sea salt and pepper to taste
¼ cup fresh basil, chopped
½ teaspoon crushed red pepper flakes
Cook pasta according to package.
Meanwhile, add olive oil to a large skillet over medium high heat. Add garlic and sauté until fragrant. Add chopped mushrooms and asparagus and sauté until mushrooms are softened and asparagus is tender crisp. (You may need to add a few drops of water) Stir in sundried tomatoes. Add cooked pasta and season with sea salt and pepper. Top with fresh basil and crushed red pepper flakes. Enjoy warm or cold!