Preparation Time: 10 minutes
Cooking Time: 30-35 minutes
Total Time: 40-45 minutes
Yields: 4-5 servings

DIRECTIONS

1. In a deep skillet, heat the olive oil over medium-high heat. Add the asparagus and mushrooms to the skillet. Season with salt and sauté for about 7 minutes until the vegetables are tender.

2. Add the cracked black pepper, red pepper flakes, minced garlic, chopped shallot, and orzo to the skillet. Stir frequently for 2-3 minutes to toast the pasta.

3. Pour 1 cup of vegetable broth and 1 cup of almond milk into the skillet. Stir well, making sure nothing sticks to the bottom of the pan.

4. Once the liquid has been absorbed, add 2 more cups of liquid (1 cup vegetable broth, 1 cup almond milk). Stir occasionally and continue cooking until the liquid is absorbed, about 10 minutes.

5. Add the remaining 2 cups of liquid (1 cup vegetable broth, 1 cup almond milk) to the skillet. Stir occasionally and cook until the liquid is absorbed, another 7-10 minutes.

6. Remove the skillet from heat and let the sauce thicken for about 5 minutes.

7. Serve the Shiitake Mushroom & Asparagus Orzo while it's still warm.