Polenta with Mushrooms and Roasted Asparagus

Polenta is so easy to make and is a nice change from rice once in a while! The sweetness of the polenta and its creamy texture pair perfectly with the earthiness of the mushrooms and roasted asparagus. This dish would work well with any other roasted veggies, like zucchini, tomatoes or eggplant. This dish is also nice topped with a fresh ingredient like microgreens, herbs or watercress!!

Polenta:
3 cups broth or water (I use half and half)
1 Tblsp olive oil
1 tsp salt
1 cup cornmeal (medium or coarsely ground)

Asparagus:
1 bunch asparagus, trimmed and cut into pieces
1 Tblsp olive oil
Seasoned salt, garlic powder, onion powder

Mushrooms:
1 package baby bella (cremini) or white mushrooms
1 Tblsp olive oil or vegan margarine
1/4 cup veggie broth
1-2 Tblsp white wine
1/4 tsp seasoned salt
1/4 tsp dried parsley

*Microgreens or herbs to garnish (optional)

HCV_PolentaWithMushroomsAndAsparagus - 1To roast asparagus:
Toss asparagus with olive oil and seasonings.
Spray baking pan with cooking spray and add asparagus.Bake in oven at 375 for 35-40 (or until roasted), tossing occasionally

To make mushroom sauce:
Heat oil or margarine in skillet.
Saute sliced mushrooms on med heat until the become soft and slightly browned.
Add veggie broth, wine and seasonings and bring to a simmer.
Simmer until sauce reduces a little.

HCV_PolentaWithMushroomsAndAsparagus - 1 (1)To make polenta:
Add broth/water, olive oil and salt to a saucepan and bring to boil.
Slowly add cornmeal in a steam into pan, while continually whisking.
Continue to whisk  (or stir) for a few minutes until polenta is thick and creamy.
You can spoon from pan into serving dish when ready, or spoon into a greased pan.
If using pan, the polenta will firm up and you can cut into squares and re-heat when ready.

HCV_PolentaWithMushroomsAndAsparagus - 1 (2)Assemble dish:
Place polenta on serving dish.
Add roasted asparagus on top of polenta.
Top off with mushroom sauce.
Garnish with micro-greens or herbs.

 

Voila! So delicious!

HCV_PolentaWithMushroomsAndAsparagus - 1 (5)

Brown Rice Pasta with Roasted Asparagus and Tomatoes

There’s something about pasta with tomato sauce and asparagus that just goes together beautifully! If you haven’t tried brown rice pasta yet, consider trying it as an alternative to traditional pasta. It’s gluten-free and has a wonderful flavor and texture! Another ingredient that’s very versatile in plant-based meals is nutritional yeast. Its name may sound strange, but you can use it like Parmesan cheese and it’s especially great on Italian dishes! (It’s also high in B vitamins.) This pasta dish is super-simple, but very satisfying. While the veggies are roasting, cook your pasta and heat up your sauce, and you’re done! (Also, my local supermarket carries brown rice pasta and nutritional yeast, so they shouldn’t be too hard to find.)

 

Brown rice pasta (I likeHCV_BrownRicePastaWithAsparagus - 1 (1)HCV_BrownRicePastaWithAsparagus - 1Tinkyada brand)
Tomato or marinara sauce
Asparagus
Fresh tomatoes
Olives oil
Herbs and spices
Nutritional yeast (optional – I like Red Star brand)

 

Trim tough ends off asparagus and chop into pieces.
De-seed and chop fresh tomatoes.HCV_BrownRicePastaWithAsparagus - 1 (2)
Toss asparagus and tomatoes in olive oil.
Add salt, pepper, garlic powder, onion powder and parsley flakes.
Bake at 375 for 30-40 minutes, tossing occasionally.

 

 

HCV_BrownRicePastaWithAsparagus - 1 (3)Cook pasta (if using brown rice pasta, rinse after cooking).
Heat tomato or marinara sauce.

 

 

Top pasta with marinara, and then roasted asparagus and tomatoes.
HCV_BrownRicePastaWithAsparagus - 1 (4)

Sprinkle with nutritional yeast to for some added flavor.

Enjoy!