Portabello Mushrooms and Asparagus over Whole Wheat Pasta with Marsala Sauce

 

2 tbsp olive oil

2 cups mushrooms

2 cups asparagus pieces

2 tbsp butter

2 tbsp flour

1 cup marsala wine

¼ cup vegetable broth

¼ tsp pepper

¼ tsp rosemary

¼ tsp garlic powder

1 lb whole wheat pasta

In a saucepan, heat olive oil and cook mushrooms and asparagus until tender.  Remove from pan and put aside.  In the same saucepan, melt butter and whisk in flour to form a rue.  Add wine, broth, pepper, garlic and rosemary, whisk together until well incorporated.   Add mushrooms and asparagus back to pan and heat through.  Cook pasta according to package directions.  Pour sauce over pasta and serve with grated cheese.