Twirly whirl

photos by pwisenberg

Despite our proximity to summer, we've still been getting steady doses of gloomy weather here in Toronto. Friday evening was chilly and grey so a warm pasta seemed like the perfect dinner. I knew I wanted to include asparagus and mushrooms and Paul couldn't resist the urge to grill them. The charred veggies wound up being the perfect compliment to the smooth spaghetti which I tossed in a light cream sauce (onions, garlic, white wine and Tofutti cream cheese did the trick). I added cherry tomatoes at the last minute for some colour and acidity. And voila! A simple pasta perfect for a cool summer night.

Creamy spaghetti with grilled vegetables
Serves 4

1 package whole wheat spaghetti
1 bunch asparagus, trimmed and cut into thirds
1 cup sliced button mushrooms
1 tsp vegetable oil
1 tsp chopped rosemary
1/2 tsp chilli flakes
salt and pepper
1 tbsp olive oil
2 garlic cloves, minced
1/2 onion, diced
1/4 cup white wine
1/2 cup Tofutti vegan cream cheese
1/2 pint cherry tomatoes, cut into halves
starchy pasta water

Begin by coating the asparagus and mushrooms in the veg oil, chilli flakes, rosemary and salt and pepper. Grill over medium heat until slightly charred, about 6-8 minutes. Back in the kitchen, bring a large pot of water to a boil, season with salt and add the spaghetti.

Meanwhile, heat the olive oil in a skillet and add the onion and garlic. Season with S & P and cook until soft. Add the white wine and simmer until most of the liquid has evaporated. Using a wooden spoon, slowly stir in the cream cheese until it has melted to form a smooth sauce. Thin with starchy pasta water if desired, one or two ladle-fulls should do. Stir in the grilled mushrooms and asparagus along with the cherry tomatoes and toss so that all the veggies are coated in the sauce. Lastly, drain the spaghetti and toss in with the vegetables and the sauce.

Enjoy piping hot with a glass of wine and some good company.