Fettuccine with Tomato Cream Sauce and Asparagus
User Reviews
5
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Prep Time
15 mins
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Cook Time
25 mins
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Total Time
40 mins
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Servings
4 servings
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Calories
251 kcal
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Course
Main Course
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Cuisine
Italian
Fettuccine with Tomato Cream Sauce and Asparagus
Description
The recipe starts by cooking fettuccine pasta according to package directions. Asparagus is lightly sautéed with garlic in neutral oil until just browned but not overcooked, keeping some bite. Onions and the remaining garlic are sautéed separately with olive oil until translucent, then flour is stirred in to create a light roux that thickens the sauce. Jarred tomato basil sauce is added along with thyme, salt, sugar, and black pepper, and simmered to meld flavors. Almond milk or non-dairy creamer is stirred in, adding creaminess without dairy.
The cooked asparagus and pasta are combined with the sauce and heated through to absorb flavors. The finished dish is finished with optional nutritional yeast or vegan Parmesan for a savory touch, plus fresh basil for brightness. The sauce is moderately thick, creamy, and flavorful, complementing the al dente pasta and tender asparagus.
This dish makes a filling meal suitable for those avoiding dairy, with the tomato and almond milk combination offering a subtle sweet and savory balance. Serve with a light salad or crusty bread to round out the meal. The recipe yields two servings and can be adjusted for larger portions.
Ingredients
- 6 to 8 oz Fettuccine pasta
- 1 tsp neutral cooking oil generic cooking oil
- 1/3 lb asparagus
- 3 cloves garlic divided, minced
- 1/2 cup onion finely chopped
- 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 thyme dried
- salt to taste
- sugar
- black pepper
- 1/2 to 3/4 cup almond milk or non dairy creamer
- basil fresh, for garnish
- nutritional yeast or vegan parm for garnish
Instructions
- Cook the fettuccine according to instructions.
- 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.
- Remove asparagus from the skillet and keep aside.
- Add onions, 2 cloves of garlic and olive oil and cook until translucent. 4 mins. Add the flour and cook for a minute.
- 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.
- 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.
- Serve garnished with nutritional yeast or vegan parm (optional) or fresh basil.
Notes
- Nutrition information is calculated for one of two servings provided by this recipe.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 251 kcal
% Daily Value*
| Calories | 251kcal | 13% |
| Carbohydrates | 45g | 15% |
| Protein | 9g | 18% |
| Fat | 4g | 6% |
| Sodium | 821mg | 34% |
| Potassium | 725mg | 15% |
| Fiber | 4g | 16% |
| Sugar | 9g | 18% |
| Vitamin A | 960IU | 19% |
| Vitamin C | 15.2mg | 17% |
| Calcium | 47mg | 5% |
| Iron | 3.2mg | 18% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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