Easy and Dairy-free Asparagus Pasta | Vegan Recipe
Easy and Dairy-free Asparagus Pasta | Vegan Recipe
I have put together this recipe with the holidays in mind. This is also one of my go-to recipes when I am just too tired to cook and I feel like having a lush, rich, and creamy lemon sauce without the guilt. The creamy but dairy-free pasta recipe is for you and your family to enjoy!
The Preserved Lemons are a key ingredient in this dish and available in my free “Let’s Eat Plant-Based Ebook”.
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A splash of Olive Oil (optional)
2 bunches of Asparagus, ends trimmed and discarded, soft parts halved
1 bulb of Garlic, smashed, peeled, and chopped
2 Green Chilies, sliced
1/4 Preserved Lemon Rind, sliced
1 cup Coconut Cream
A bunch of Rocket Salad
240 grams of Pasta of your choice, boiled
Salt and Black Pepper, to taste
1 Tbsp. #INTENTION
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Preheat a pan, add a splash of olive oil and asparagus halves, and season well.
Stir-fry for a minute and then add the garlic, chili, and preserved lemon rind.
Cook for one more minute and then pour in the coconut cream.
Top with the rocket and cooked pasta and stir until coated with the sauce.
Treat yourself to a plate of creamy pasta loaded with greens.
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Serves: 2
Prep time: 2 mins
Cooking time: 10-15 mins for pasta and 5 mins for sauce
Freezer-friendly: No
C, RSF, DF, NF, VEG, V
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#asparagus #asparagus #pasta
Two Delicious Ways to Prepare Asparagus | Easy Cooking Tutorial
Learn how to prepare delicious asparagus two different ways in this quick and easy tutorial.
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Using food science to make delicious meals for you.
Hello and welcome! I’m Jessica Gavin, a Certified Food Scientist and Certified Culinary Scientist, cookbook author, and teacher at heart. On this channel, you will find homemade recipes infused with food science knowledge and quick recipe tutorials with trusted tips and techniques learned in culinary school.
During my studies, I learned about food technology and how food is delivered from “farm to fork”, putting the focus on providing safe and wholesome food. After college, I pursued a career in nutrition product development, creating healthy food, beverages, and children’s products for people around the world.
And now, I enjoy developing recipes in my home test kitchen and love nothing more than experimenting and unraveling the science behind better, healthier cooking and sharing that with you.
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20-minute Asparagus Pasta (creamy and easy)
Get the Recipe:
⭐️ Here's a 20-minute creamy, scrumptious, and easy asparagus pasta. It's the perfect dinner idea for the whole family, packed with taste and creaminess.
⭐️ Ingredients
12 ounces pasta any
2 tablespoons extra virgin olive oil
1 yellow onion
3 cloves garlic
1½ pounds asparagus
1 teaspoon salt or more to taste
¼ teaspoon black pepper
½ cup parmesan grated, or more to taste
½ cup basil
½ lemon the juice (grated zest is optional)
Metric:
340 grams pasta any
30 grams extra virgin olive oil
1 yellow onion
3 cloves garlic
750 grams asparagus
1 teaspoon salt or more to taste
¼ teaspoon black pepper
100 grams parmesan grated, or more to taste
12 grams basil
½ lemon the juice (grated zest is optional)
❤️ Nico & Louise
Theplantbasedschool.com
❤️ Cooking should be done with caution. Pay attention while using knives and cooking tools. Nico is a trained chef, and it is solely for entertainment purposes that he sometimes looks into the camera while he cooks. ❤️
Ciao Italia 1210-r0211 Spaghetti with Asparagus Tips
Ciao Italia 1210-r0211 Spaghetti with Asparagus Tips
How To Cook Asparagus - Gordon Ramsay
Gordon Ramsay Asparagus Recipe. This video offers the techniques to prepare perfectly cooked, vibrant, and flavorful asparagus. Whether you're an experienced cook or just starting, these steps will help you create a side dish that's both simple and sophisticated. Discover the secrets to selecting the best asparagus, the right way to trim and prepare it, and how to achieve that delightful crunch and tender texture.
Actual Recipe:
Directions:
0:00 Heat the Pan: Turn the stove high and heat a large frying pan until hot.
0:07 Season: While in the pan, season with salt and pepper.
0:15 Toast Asparagus: Place asparagus in a single layer in the hot pan. Toast, turning occasionally, until slightly smoking.
0:22 Add Oil: Drizzle olive oil over the toasted asparagus, using caution for splatter.
0:30 Sear Asparagus: Cook for 45 seconds per side until blistered and colored.
0:36 Add Parmesan: Grate Parmesan cheese over the asparagus in the pan.
0:41 Add Lemon Zest: Remove from heat, zest lemon over asparagus.
0:44 Serve: Place asparagus on a plate, top with remaining oil and melted cheese, and serve immediately.
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Spring Pasta with Mushrooms, Asparagus, Peas and Prosciutto
Learn how to make a delicious spring pasta recipe with mushrooms, asparagus, peas and prosciutto. A great recipe for a weeknight meal!
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SPRING PASTA WITH MUSHROOMS, ASPARAGUS, PEAS,
AND CRISPY PROSCIUTTO
Serves 4
INGREDIENTS:
2 cups (280g) uncooked small ziti pasta
6 slices prosciutto, torn into small pieces
1 tbsp (30ml) olive oil
3 tbsp (45g) butter
2/3 cup (100g) shallots, sliced thinly into rings
8 oz (230g) white mushrooms, sliced
½ cup (120ml) Shitake Mushrooms, Sliced
¼ cup (60ml) sweet sherry (or chicken broth)
1 tsp (5ml) Worcestershire sauce
2 cloves garlic, minced
2 tbsp (30ml) heavy cream
2 tbsp (30ml) fresh parsley, chopped
1 cup (150g) of asparagus, cut into 2” pieces
1 cup (150g) frozen peas
freshly grated parmesan to taste
METHOD:
Cook pasta in boiling, salted water until al dente.
Meanwhile, in a large skillet add olive oil and heat until hot. Add the prosciutto and fry on both sides until crispy, Transfer to a plate lined with paper towel to drain.
In the same skillet, melt the butter and cook shallots until wilted and fragrant. Add mushrooms and cook until they release their juices. Add sherry and cook until reduced slightly, add Worcestershire sauce, garlic, heavy cream and parsley. Turn off flame and set aside.
Chop the crispy prosciutto into thinner slices and set aside.
In the final stages of pasta cooking, add asparagus and peas to boiling water. Cook for 1 minute until vegetables are bright green. Drain pasta and veggies in a colander.
Add pasta and veggies back into pasta pot. Reheat mushroom sauce until hot. Add mushroom sauce to pasta and crispy prosciutto toss to coat.
Pour mixture into a large pasta bowl. Top with a garnish of fresh parsley and freshly grated parmesan on top.
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Hi! I'm Beth Le Manach and I believe food tastes better when shared. Subscribe to my cooking channel, Entertaining with Beth, to learn holiday recipes, party planning tips and easy recipes for weeknight meals! New recipe videos post every Saturday! SUBSCRIBE HERE!