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Ingredients

• 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)

Description

By Brandi Boles 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.…

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