Asparagus time is the best time! Asparagus bears the title "king of vegetables" and rightly so. Not only does it have an intense and unmistakable flavour, it also contains numerous healthy ingredients that make it a true superfood. The motto now in asparagus season is therefore as follows: Help yourself to plenty! What could be better on a warm spring evening than delicious Alfredo-style asparagus pasta? Exactly: nothing. That's why today we're going to show you how you can easily prepare one of the classic asparagus dishes yourself. Let's get started!
Asparagus season is here: creamy Alfredo-style asparagus pasta
First things first: the recipe we are presenting to you today couldn't be simpler or quicker. The three components - asparagus, pasta and Alfredo sauce - are easy to prepare and come together to create a heavenly explosion of flavour. What's more, the recipe is even vegan and therefore particularly easy to digest! Well, if that's not a good reason to cook this recipe!
You will need the following ingredients for two portions of asparagus pasta:
Asparagus pasta
- 200 g penne
- 1 tbsp olive oil
- 400 g green asparagus
Vegan Alfredo sauce
- 2 tbsp margarine
- 1-2 cloves of garlic, chopped
- 1 small onion, chopped
- 120 ml soya milk
- 4 tbsp plant-based cream cheese
- ½ tsp salt
- ¼ tsp pepper
- ½ tsp dried Italian herbs (oregano, basil, etc.)
* You can also use white asparagus instead of green or a mixture of both.
* The sauce thickens best with soya milk, but you can also use other types of milk as an alternative.
* If you prefer to make the recipe vegetarian, you can simply replace the plant-based products with regular dairy products.
And this is how it works:
Cook the penne in boiling salted water until al dente. Put half a glass of the pasta water to one side, you will need this later.
Remove the wooden asparagus ends and cut the asparagus diagonally into thin slices. Heat a frying pan with the oil, add the asparagus and sauté for 5 minutes.
Place the margarine, chopped garlic and finely diced onion in a small pan and sauté until translucent. Add the soya milk and the plant-based cream cheese and simmer for about 5 minutes until you have a thick sauce. Season the sauce with salt, pepper and herbs.
Add the penne and sauce to the asparagus and stir over a medium heat for about a minute. Pour in a little pasta water to thin the sauce to taste.
Et voila - your delicious Alfredo-style asparagus pasta is ready to enjoy.
We hope you enjoy cooking them and wish you bon appétit.