Pasta with Mushrooms, Walnuts, Asparagus and Apples
Kosher salt and freshly ground black pepper
1 pound campanelle pasta (or other short pasta like cavatappi or farfalle)  
1/4 cup chopped walnuts  
1/4 cup extra-virgin olive oil  
2 shallots, minced  
1 clove garlic, minced  
1 pound sliced mixed mushrooms  
1 tablespoon all-purpose flour  
1 Granny Smith apple, cut into matchsticks (leave the skin on)  
1 cup low-sodium vegetable stock  
1/2 cup white wine  
1 cup sliced pencil-thin asparagus (1-inch pieces)
2 tablespoons minced fresh flat-leaf parsley  
Nutritional yeast, for serving, optional
Instructions:
Bring a large pot of water to a boil. Season generously with salt. Add the pasta and cook 1 to 2 minutes less than the package instructions so it still has a bite to it (al dente). Reserve 1/2 cup of the pasta water, then drain.
Heat a large skillet over medium-high heat. Add the walnuts and cook, stirring continuously, until toasted, about 1 minute; take care not to burn them. Transfer the walnuts to a dish and reserve. Wipe the skillet clean with a paper towel if needed.  
Heat the oil in the same skillet over medium-high heat. Add the shallots and garlic and cook 2 to 3 minutes. Stir in the mushrooms and cook until browned, about 8 minutes. Stir in the flour and apples and cook 1 to 2 minutes. Add the vegetable stock, wine, 1 teaspoon salt and 1/4 teaspoon pepper and bring to a simmer. Add the asparagus and cook until tender, 3 to 5 minutes.
Stir in the drained pasta and toss to coat. Add a tablespoon or two of the pasta water if it starts to get dry, or more as needed. Add the walnuts and parsley. Serve immediately, sprinkled with nutritional yeast if desired.
