
Asparagus Pasta
INGREDIENTS
For the base
- 1 lb. asparagus cut into thirds
- ¼ cup vegetable broth
- 1 tbsp onion powder
For the sauce
- 1 cup water
- 1 cup vegetable broth
- 1 tbsp Kevala Soy Aminos
- 1 tbsp Kevala Organic Sesame Tahini
- 2 tbsp Kevala Premium Nutritional Yeast
- 1 tbsp dijon mustard
- 1 tbsp white vinegar
- 2 tsp cornstarch
Sauce Spices
- ¼ tsp Kevala Fleur de Sel
- 1 tsp onion powder
- 1 tsp garlic powder
- ¼ tsp dried mustard powder
- ¼ tsp dried crushed thyme leaves
- Pinch of black pepper
Others
- 1 cup frozen peas
- 10 to 12 oz. cooked pasta
INSTRUCTIONS
- Prepare the pasta according to the package instructions, add the Fleur de Sel to the water. Stir occasionally to prevent sticking, rinse with cold water when done.
- Clean and trim the asparagus, cut into 3rds, then place in a skillet, add ¼ cup vegetable broth, ½ cup water, and 1 tbsp onion powder, stir to combine. Bring to a boil, then immediately lower the heat. In the meantime, place the sauce ingredients and the spices into a bowl, whisk to combine & set aside.
- When the asparagus reaches the desired tenderness, add the sauce, turn up the heat & stir to thicken the sauce, then lower to a simmer, maintain for several minutes. Add the cooked pasta and peas, stir, simmer for several minutes to heat the pasta and peas through. Serve topped with freshly chopped parsley ay
- ¡Enjoy!