Vegan Week, Dish 5: Farfalle with Mushrooms and Asparagus

I don't think it can get any healthier, yet heartier, than this dish because I used vegetable broth in place of oil (well, if you use whole grain, I guess then it could be healthier). The dried shitake takes it to a whole new level so don't leave that out. I cooked the pasta in the water used to soak them, I think it gives it a little something extra.

Ingredients
12 oz farfalle
1 bunch asparagus, ends broken off and spears sliced at an angle into inch-long pieces
2 cups dried shitake mushrooms
8 oz baby portabella mushrooms, sliced
2 tb minced garlic
2 shallots, sliced
1/2 ts dried pepper flakes
1 tb chopped parsley
1-2 cups vegetable broth
salt and fresh cracked pepper to taste

Directions
1 Soak the shitake in enough hot water to cook the pasta. Once soft, remove shitake and set aside.

2 In the water used to soak shitake, bring to a boil and add pasta. Cook till al dente. Drain and set aside.
3 In a heated pan, over medium-high heat, add about 2 tb vegetable broth, garlic, shallots and pepper flakes (I forgot to add the pepper flakes here so I did it in the next step). Cook till fragrant.

4 Add mushrooms and cook, stirring for about 10 minutes. Keep adding broth if it evaporates, you don't want the pan to dry out and burn the mushrooms.

5 Add asparagus, salt and fresh cracked pepper. Add more broth if necesscary. Cook, stirring occasionaly for about 3-5 minutes, till asparagus are crisp-tender.

6 Remove from heat, add parsley and stir.

7 Add pasta and toss to combine.