Italian

Fettuccine with Tomato Cream Sauce and Asparagus

Name: Fettuccine with Tomato Cream Sauce and Asparagus
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 6 to 8 oz fettuccine pasta; 1 tsp oil; 1/3 lb asparagus; 3 cloves of garlic minced (divided); 1/2 cup finely chopped onion; 2 tsp extra virgin olive oil; 22 to 24 oz pasta sauce (I use jarred tomato basil sauce or use easy garlic tomato pasta sauce); 1 tbsp wheat flour or other flour; 1/2 tsp dried thyme; salt, sugar and pepper to taste; 1/2 to 3/4 cup almond milk or non dairy creamer; Fresh basil for garnish; Nutritional yeast or vegan parm for garnish

Fettuccine with Tomato Cream Sauce and Asparagus. Easy tomato Cream sauce with pasta and garlic roasted Asparagus. Use other veggies…

Ready 40 minutes
Serves 4 servings
Prep 15 minutes
Cook 25 minutes

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Fettuccine with Tomato Cream Sauce and Asparagus

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Fettuccine with Tomato Cream Sauce and Asparagus. Easy tomato Cream sauce with pasta and garlic roasted Asparagus. Use other veggies of choice. Add some chickpea chorizo or smoked coconut for variation. Vegan Soyfree Recipe. Can be gluten-free with gf pasta. | VeganRicha.com

This easy pasta comes together very quickly. Cook the fettuccine or other pasta of choice. Toast up the asparagus with a bit of garlic. Heat the pasta sauce with herbs, then add a non dairy milk or cream and pasta and garlicky asparagus. Let it all heat up well. Garnish with vegan parmesan and done. Ready within 30 minutes.

I often make my cauliflower alfredowith fettucine. Or a plain tomato sauce. A creamy tomato pasta sauce pairs really well with fettucine and the crisp asparagus. Use fresh and young asparagus and not the tough stems.
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Fettuccine with Tomato Cream Sauce and Asparagus. Easy tomato Cream sauce with pasta and garlic roasted Asparagus. Use other veggies of choice. Add some chickpea chorizo or smoked coconut for variation. Vegan Soyfree Recipe. Can be gluten-free with gf pasta. | VeganRicha.com

More Easy Pasta from the blog

Idea of the tomato cream sauce from The Pioneer Woman’s (not vegan) tomato cream sauce.

Recipe

Fettuccine with Tomato Cream Sauce and Asparagus

Fettuccine with Tomato Cream Sauce and Asparagus. Easy tomato Cream sauce with pasta and garlic roasted Asparagus. Use other veggies of choice. Add some chickpea chorizo or smoked coconut for variation. Vegan Soyfree Recipe. Can be gluten-free with gf pasta.

Serves 4 servings
Prep 15 minutes
Cook 25 minutes
Total 40 minutes

Ingredients

6 to 8 oz fettuccine pasta
1 tsp oil
1/3 lb asparagus
3 cloves of garlic minced (divided)
1/2 cup finely chopped onion
2 tsp extra virgin olive oil
22 to 24 oz pasta sauce (I use jarred tomato basil sauce or use easy garlic tomato pasta sauce)
1 tbsp wheat flour or other flour
1/2 tsp dried thyme
salt, sugar and pepper to taste
1/2 to 3/4 cup almond milk or non dairy creamer
Fresh basil for garnish
Nutritional yeast or vegan parm for garnish

Instructions

1
Cook the fettuccine according to instructions.
2
Heat oil in a skillet over medium heat, add asparagus and 1 clove of minced garlic or 1/2 tsp garlic powder. Cook until lightly brown. 4 to 5 mins. Stir occasionally.
3
Remove asparagus from the skillet and keep aside.
4
Add onions, 2 cloves of garlic and olive oil and cook until translucent. 4 mins. Add the flour and cook for a minute.
5
Add tomato sauce, salt, sugar, a good dash of black pepper and thyme and mix in. Cook for 10 minutes until boiling well. Taste and adjust salt and sweet.
6
Add in the non dairy milk or creamer, asparagus and cooked fettuccine. Mix well and cook for 2 minutes or until heated through. Take off heat and let it sit for a minute.
7
Serve garnished with nutritional yeast or vegan parm (optional) or fresh basil.