Fettuccine with Tomato Cream Sauce and Asparagus

5 from 4 votes

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.

Prep Time15

Cook Time25

Total Time40

Course: Pasta

Cuisine: Italian

Servings: servings

Author: Vegan Richa

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

US Customary - Metric

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 is for 1 of 2 serves.

Nutrition

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