Rotelle with Asparagus and Mushroom Sauce
8 ounces mushrooms, sliced
1 tablespoon white wine
1 garlic clove, crushed
12 ounces asparagus, cut into 1/2" diagonals
salt and freshly ground black pepper, to taste
2 tablespoons lemon juice
8 ounces rotelle pasta
2 tablespoons red bell pepper, minced
1. Combine the mushrooms, vegan wine, and garlic in a medium skillet. Cook, covered, over low heat until the mushrooms exude their juices, 5 to 7 minutes.
2. Add the asparagus; cook, covered, 3 minutes. Uncover and cook over medium-high heat, stirring until most of the liquid is evaporated, about 3 minutes. Add salt, pepper, and lemon juice.
3. Meanwhile, cook the pasta in plenty of boiling, salted water until al dente, about 10 minutes; spoon out 1/2 pasta cooking liquid and add to the mushroom mixture. Drain the pasta. Toss the pasta with the mushroom mixture and the red pepper.'