Delicious meatless and gluten-free “pasta” recipe using yummy Ancient Grains Penne by truRoots (made with quinoa, amaranth, and brown rice). My kids devoured this (no idea I switched the pasta!). I have to admit I am really lucky with my kids – they like mushrooms and asparagus, making this a super quick, easy and healthy family meal.
- 8 oz (3 cups) of Ancient Grains Penne
- 2 tablespoons extra virgin olive oil
- 1 teaspoon minced garlic
- 2 x 227g packages of sliced cremini mushrooms
- Kosher (coarse) salt and freshly ground pepper for seasoning
- 1 bunch of asparagus, trimmed and cut into 1″ pieces
- Half of a large red onion, cut into thin slices
- 1/2 cup sliced sun-dried tomatoes packed in oil (drained)
- Parmesan cheese (about 1/2 cup to stir into the pasta, and more for serving)
- Heat a large skillet to medium high, while also heating a large pot of salted water to a boil.
- Add olive oil and garlic to the skillet, then add mushrooms and onion and season with a pinch of salt and a few grinds of pepper. Stir, and then cover to cook down, stirring occasionally as the penne cooks.
- Meanwhile, add penne to boiling water and cook according to package directions. This package had a cook time of 6-8 minutes.
- At the 6 minute mark, add the asparagus to the penne and continue cooking for 2 more minutes.
- After 8 minutes has passed, transfer penne and asparagus to the mushrooms and onions with a large slotted spoon.
- Stir to combine penne and veggies. Stir in the sun-dried tomatoes and 1/2 cup of Parmesan. Season with more pepper if desired.
- Spoon into bowls and top with more Parmesan if desired.