Quinoa Penne with Mushrooms, Asparagus, Red Onion & Sun Dried Tomato

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.

Ingredients:

• 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)

Directions:

1. Heat a large skillet to medium high, while also heating a large pot of salted water to a boil.
2. 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.
3. Meanwhile, add penne to boiling water and cook according to package directions. This package had a cook time of 6-8 minutes.
4. At the 6 minute mark, add the asparagus to the penne and continue cooking for 2 more minutes.
5. After 8 minutes has passed, transfer penne and asparagus to the mushrooms and onions with a large slotted spoon.
6. Stir to combine penne and veggies. Stir in the sun-dried tomatoes and 1/2 cup of Parmesan. Season with more pepper if desired.
7. Spoon into bowls and top with more Parmesan if desired.