1/2c. Sundried Tomatoes (chopped)
12 Asparagus (chopped to 1 inch pieces)
1 Medium Fennel Bulb (sliced to thin rings)
2 tbl Pine Nuts
2 Sticks Vegan Butter
2 Garlic Cloves (minced)
1/2c. Vegan Parmesan
1c. Almond Milk (room temperature)
1/2c. Vegan Sour Cream (room temperature)
Salt & Pepper (to taste)
Extra Virgin Olive Oil
1lb Penne (cooked al dente)
Heat heavy bottom pan to medium high. Saute sundried tomatoes, asparagus and fennel in olive oil until just tender about 7 minutes. After 5 minutes add pine nuts. Season with salt and pepper. Set aside.
In saute pan over low heat melt butter with minced garlic. Let the butter get bubbly add the garlic and cook about 5 minutes. Whisk in parmesan. Slowly whisk in Almond Milk. Let cook 2 minutes. Stir in sour cream to get a nice creamy texture. Season with salt and pepper. Add the veggie mix and penne and toss to coat. Serve immediately.