1 pound thin asparagus, trimmed, cut crosswise into 1-inch pieces
1 cup unsweetened dairy-free yogurt alternative or sour cream alternative
Pinch freshly grated nutmeg
½ cup + ¼ cup walnuts, toasted, divided
Salt and pepper, to taste
¼ cup chopped parsley tossed in lemon juice
Instructions
Bring a large pot of salted water to a boil. Add the farfalle and cook until al dente, stirring occasionally, about 12 minutes. Drain, reserving 1 cup of pasta water.
Meanwhile, add the oil to a heavy large skillet over medium heat. Add the garlic and saute for 30 seconds. Add the mushrooms and sauté until tender and most of the juices have evaporated, about 5 minutes.
Add the asparagus and sauté until the asparagus is crisp-tender, about 5 minutes.
Add the farfalle. Stir in the yogurt or sour cream and nutmeg coating the pasta, adding the reserved cooking liquid ¼ cup at a time as needed to moisten. Stir in ½ cup of walnuts. Season the pasta, to taste, with salt and pepper.
Mound the pasta in a large bowl. Sprinkle with the lemon flavored parsley and remaining ¼ cup of walnuts.
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/creamy-farfalle-pasta-asparagus-mushrooms