Spaghetti with Asparagus, Shiitake Mushrooms, Lemon, and Chives

I'm really excited to share this recipe with the 703 Mommy and Me family. I discovered it 6 years ago in Bon Appetit magazine, while on a quest to find recipes that I could easily turn dairy free. There are several aspects that excite me about this recipe. First, mushrooms! And not just regular old mushrooms but the buttery flavor of shiitake mushrooms which are also a great source of iron. Second, it is a refreshing take on a pasta dish. And third, it incorporates my requirement of having a green vegetable with each dinner with asparagus in the pasta. The original recipe requires butter, I use the non-dairy version of butter called Earth Balance. I find that it cooks and tastes the closest to butter. I also omitted the last step of putting shaved Asiago cheese on the pasta prior to serving.


12 ounces spaghetti
4 tbs earth balance butter substitute
2 tbs olive oil
1/2 cup thinly sliced shallots
1 lb shiitake mushrooms, stemmed and sliced
6 tbs lemon juice
1 3/4 cups vegetable broth
1 tbs grated lemon peel
1 lb asparagus, ends snapped and cut crosswise into thirds
1/4 chopped fresh chives


Cook spaghetti in pot. Drain when tender. Meanwhile, melt 2 tbs of earth balance in large skillet over medium heat. Add shallots and saute for 1 minute. Add shiitake mushrooms, sprinkle with salt and pepper. Saute until mixture is soft, approx 6 minutes. Add lemon juice and cook 1 minute. Add vegetable broth and lemon peel and bring to boil. Reduce heat to medium and simmer until liquid is reduced by half. Add asparagus to shiitake mixture until asparagus turns bright green. Add chives and remaining earth balance. Stir until butter is melted. Season sauce with salt and pepper to taste. Pour sauce over pasta and toss to coat.