Meatless Monday Menu: Mushroom and Asparagus Fettucine

Mushroom and Asparagus Fettuccine


INGREDIENTS
• 8 oz dried fettuccine or linguine
• 8 oz asparagus, trimmed and cut into 1-1/2-inch pieces
• 3 cups sliced fresh shiitake or crimini mushrooms
• 1/2 cup chopped onion
• 3 cloves garlic, minced
• 1 tbsp olive oil
• 1/3 cup mushroom broth or vegetable broth
• 1/4 cup half-and-half or light cream
• 1/4 teas salt
• 1/8 tea black pepper
• 1 cup chopped plum tomatoes
• 1 tbsp finely shredded fresh basil
• 1 tbsp finely shredded fresh oregano
• 1/4 cup pine nuts, toasted
• Finely shredded Parmesan cheese (optional)