I love the arrival of seasonal asparagus in the veggie store and look forward to cooking many asparagus inspired dishes. Tonight I decided to incorporate my bunch into a delicious vegetarian pasta dish. I love the saltiness of pecorino cheese and think it compliments the pasta and brings out the flavour of the veggies. If you wanted to add some cooked chicken that would make the dish a little more substantial.
150g whole wheat penne pasta
1 bunch asparagus, trimmed
1 small head of broccoli, cut into small florets
5ml chopped garlic
250g button mushrooms
60ml stoneground cake flour
200ml almond milk
200ml regular milk
125ml grated pecorino cheese
45ml chopped dill
Salt and pepper
Bring a large pot of salted water to the boil. Blanch the asparagus until just tender, remove and drain. Add the broccoli and cook and just tender, Remove and drain. Add the pasta and cook until al dente. Drain and set aside.
Melt the 30g butter in a small pan and fry the garlic and mushrooms over a high heat until cooked. Set aside.
Melt the 50g butter in a pot and stir in the flour and cook for a minute. Add the milks, stirring until the mixture boils and thickens.Remove from the heat and add the cheese, chopped dill and season well.
Combine with the pasta, broccoli, asparagus and mushrooms. Spoon into a serving dish. Grate over some extra cheese. Bake at 180C for 15-20 minutes until melted and bubbling.