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Pasta with Mushrooms, Walnuts, Asparagus and Apples

Katie Lee
  • 30 minutes
  • Serves 6 to 8

INGREDIENTS

2 tbsp

Flat-leaf parsley, fresh

1 clove

Garlic

1

Granny smith apple

1 lb

Mushrooms, mixed

1 cup

Pencil-thin asparagus

2

Shallots

1 cup

Vegetable stock, low-sodium

1 lb

Campanelle pasta

1 tbsp

All-purpose flour

1

Kosher salt and freshly ground black pepper

1

Nutritional yeast

1/4 cup

Olive oil, extra-virgin

1/4 cup

Walnuts

1/2 cup

White wine