Pasta is one of my big gastronomic weaknesses, and this is a delicious, easy and relatively healthy vegan dish, for those of you who love it as much as I do! Full of flavour, filling and and simple to cook. You can use any kind of ribbon pasta: I usually use fettucine, but pappardelle also works well in this recipe , where it is combined with asparagus, cheese and sun-dried tomatoes. Sometimes, when I think of how much I love this Italian staple, I remember this joke:
Q: What made the Tower of Pisa lean?
A: It stopped eating pasta!
Well, I know it is high in calories, but at least this recipe is not one with a creamy sauce, so it's not that bad!!!
Ingredients (Serves 4 )
1 lb/500 g asparagus, trimmed
1 lb/500 g fettuccine or pappardelle
2-3 sprigs of rosemary
2 tbsp vegan margarine
1 small onion, thinly sliced
2 cloves garlic, thinly sliced
Small ½ cup/100 ml dry white wine
⅔ cup/150 g sun-dried tomatoes in oil, sliced into strips
7 oz/200 g vegan cheese, mozzarella-style, crumbled or shredded
Salt and pepper to taste
1) Slice off the asparagus tips and thinly slice the stems across the diagonal.
2) Cook the pasta in boiling salted water according to the packet instructions, adding the rosemary sprigs to the water. Add the asparagus pieces 5 minutes before the end of the cooking time. Drain and keep warm.
3) Heat the vegan spread in a deep skillet; add the onion and garlic and sauté until translucent. Add the wine and simmer, stirring to loosen browned bits from the skillet, for 2 minutes.
4) Add the drained pasta and toss to combine. Add the tomatoes and cheese and warm through briefly. Season with salt and pepper and serve.
Enjoy, let me know what you think! Your votes and comments are much appreciated.
Photo courtesy of www.stockfood.co.uk