I am the Batman (lavajin) wrote in vegancooking,
I am the Batman
lavajin
vegancooking

Penne with Roasted Asparagus and Balsamic Margarine

This was in a daily recipe email that is usually all nasty and omni, but with a couple of small tweaks this one was totally veganizable, and sounds delicious! (My changes marked with *)


Penne with Roasted Asparagus and Balsamic Margarine*

1 pound asparagus
1 tablespoon olive oil
2 teaspoons salt
1/2 teaspoon fresh ground black pepper
1/2 cup plus 2 tablespoons balsamic vinegar
1/2 teaspoon brown sugar
1 pound penne
1/4 pound margarine*, cut into pieces
1/3 cup grated Parmesan cheese substitute*, plus more for serving

Heat the oven to 400 degrees. Snap the tough ends off the asparagus and discard them. Cut the spears into 1-inch pieces. Put the asparagus on a baking sheet and toss with the oil and 1/4 teaspoon each of the salt and pepper. Roast until tender, about 10 minutes.

Meanwhile, put the vinegar in a small saucepan. Simmer until 3 tablespoons remain. Stir in the brown sugar and the remaining 1/4 teaspoon pepper. Remove from the heat.

Cook the penne in a large pot of boiling, salted water until just done, about 13 minutes. Drain the pasta and toss with the margarine, vinegar, asparagus, Parmesan substitute, and the remaining 1 3/4 teaspoons salt. Serve with additional Parmesan substitute.
Tags: pasta, vegetables-asparagus
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