Categories: vegetarian entrees

Ingredients

• 2 tablespoons olive oil, divided
• 8 ounces angel hair pasta, broken into 2-inch lengths (2 cups)
• 1 medium onion, chopped (1.5 cups)
• 2 cups sliced wild mushroom mix (such as fresh shiitake, cremini, and oyster mushrooms)
• 1 small red bell pepper, cut into chunks
• 1/4 cup chopped fresh parsley, divided
• 3 cloves garlic, minced (1 tablespoon)
• 1/2 teaspoon smoked paprika
• 1 8-ounce can sodium-free tomato sauce
• 2 cups mushroom broth or low-sodium vegetable broth
• 8 ounces fresh asparagus, trimmed and cut into 2-inch pieces

Directions

1. Heat 1 tablespoon oil in wok, paella pan, or large skillet over medium heat.

2. Add pasta, and cook 3 to 4 minutes, or until lightly browned and opaque, stirring constantly. Transfer pasta to paper-towel-lined plate to drain.

3. Add remaining 1 tablespoon oil to pan, and heat over medium heat.

4. Add onion, and cook 3 to 4 minutes, or until soft.

5. Stir in mushrooms, bell pepper, 2 tablespoons parsley, garlic, and smoked paprika, and cook 5 to 7 minutes or until most liquid has evaporated.

6. Stir in tomato sauce. Add pasta, broth, and 1/2 cup water, and season with salt and pepper if desired.

7. Cover, reduce heat to medium-low, and simmer 5 minutes, stirring frequently.

8. Add asparagus and cover; simmer 3 minutes.

9. Preheat oven to broil. Transfer pasta mixture to 10-inch or larger round cake pan. Place pan under broiler and broil 3 to 4 minutes or just until pasta is crisp on top. (Watch carefully—it burns quickly.)

10. Sprinkle with remaining 2 tablespoons parsley.

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