Vegan Asparagus Creamy Tomato Pasta

It's asparagus season!

 And if you are like me, you probably like to take advantage of the seasonal veggies when they are at their freshest!
This is a very easy and very tasty dish! You can substitute gluten free pasta or a fresh pasta.


*6-8 oz spaghetti or fettuccine pasta
*olive oil to cover pan
*as much asparagus as you want to use
*3 cloves of garlic minced
*1/2 cup finely chopped onion
*1 tbsp flour - wheat or a flour of your choice
*1/2 tsp dried thyme
*1 tsp each of oregano & basil (if you have fresh spices, use them instead)
*salt, pepper and sugar to taste
*1/2 cup of almond milk (non flavoured)

Instructions:

1. Cook the pasta according to package

2. Heat your skillet over medium heat adding asparagus spears, 1 clove of the minced garlic, 1/2 tsp garlic powder. Cook for about 5 min stirring occasionally

3. Remove asparagus and put aside

4. Add your onions and the remaining garlic to olive oil and cook until translucent.

5. Add the four and cook for another minute

6. Add tomato sauce, sugar, black pepper, salt, spices and mix in. Cook for about 10 min until boiling. Taste and adjust as needed.

7. Add in the non dairy milk, asparagus mixture and cooked pasta. Mix well and let sit for a few minutes so flavours have time to come together. I usually put a lid on for a few minutes.

8. Serve garnished with nutritional yeast, fresh basil

Note: as the others in my house are meat eaters, I topped with Parmesan cheese and sausage

Bon Appetit
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