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Spring Fettuccine Asparagus

Spring Fettuccine Asparagus

  • Author: David
  • Total Time: 25 minutes
  • Yield: 4 servings 1x
  • Diet: Plant-based, Gluten Free option available

Description

Spring Fettuccine Asparagus is a fresh and vibrant plant-based pasta dish featuring tender asparagus and perfectly cooked fettuccine tossed in a light, creamy sauce with garlic, lemon, and fresh herbs. It is a quick, wholesome, and versatile meal ideal for any occasion, highlighting the best flavors of spring vegetables in a simple, nourishing format.

Ingredients

Scale

Fettuccine and Vegetables

  • 200g fettuccine pasta (plant-based)
  • 1 bunch fresh asparagus, trimmed and cut into bite-sized pieces

Sauce

  • 2 tablespoons olive oil (natural)
  • 3 garlic cloves, minced
  • 1 tablespoon vegetarian Worcestershire sauce (natural)
  • 1 tablespoon fresh lemon juice (natural)
  • 1/4 cup plant-based cream or plant-based milk
  • Reserved pasta water, as needed

Seasoning and Garnish

  • Salt, to taste
  • Black pepper, freshly cracked, to taste
  • 2 tablespoons fresh parsley, chopped
  • 2 tablespoons fresh basil, chopped
  • Optional: drizzle of olive oil (natural) and plant-based Parmesan (plant-based) for serving

Instructions

  1. Prepare the asparagus: Trim the woody ends from the asparagus and cut the stalks into bite-sized pieces to ensure quick and even cooking. Blanch them in boiling salted water for 2 to 3 minutes, then transfer immediately to an ice bath to keep their crisp texture and vibrant color.
  2. Cook the fettuccine: Bring a large pot of salted water to a boil and cook the fettuccine according to the package instructions until al dente. Reserve about one cup of the pasta water before draining to help create the sauce later.
  3. Make the sauce: In a large skillet, heat olive oil and gently sauté the minced garlic until fragrant but not browned. Add vegetarian Worcestershire sauce (natural), lemon juice (natural), and plant-based cream, stirring to combine into a creamy base. Use the reserved pasta water to loosen the sauce as needed.
  4. Combine pasta and asparagus: Add the drained pasta and blanched asparagus to the skillet. Toss gently to coat everything evenly in the sauce. Season with salt and freshly ground black pepper. Finish with freshly chopped parsley and basil for a fresh and vibrant flavor.

Notes

  • Cook pasta al dente to ensure perfect texture and prevent mushiness.
  • Do not overcook the asparagus to maintain its crispness and vibrant green color.
  • Use reserved pasta water to emulsify the sauce for a silkier coating on the pasta.
  • Add lemon juice at the end to preserve its fresh brightness.
  • Add fresh herbs last to maintain their color and aroma.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days.
  • Reheat gently with a splash of plant-based cream or reserved pasta water to restore creaminess without drying the pasta.
  • This dish is best enjoyed fresh; freezing is not recommended as it affects texture.
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Category: Main Course
  • Method: Boiling and Sautéing
  • Cuisine: Italian inspired

Nutrition

  • Serving Size: 1 serving
  • Calories: 350
  • Sugar: 3g
  • Sodium: 250mg
  • Fat: 12g
  • Saturated Fat: 2g
  • Unsaturated Fat: 10g
  • Trans Fat: 0g
  • Carbohydrates: 50g
  • Fiber: 5g
  • Protein: 8g
  • Cholesterol: 0mg

Keywords: spring pasta, asparagus fettuccine, plant-based pasta, vegetarian pasta, light pasta dish, seasonal vegetables

Find it online: https://yummyrecipeszone.com/spring-fettuccine-asparagus/