Creamy Garlic and Asparagus Linguine Recipe (Plant-based)
Indulge in the flavors of summer with this Garlic and Asparagus Linguine Pasta which combines the freshness of seasonal greens with a lusciously rich garlic-infused creamy sauce.
Ingredients
- 400 g Linguine
- 3 tbsp olive oil (+1 tbsp for pasta)
- 2 yellow onions
- 3 cloves garlic
- 800 g green asparagus
- 1 tsp lemon rind (from about 1 big lemon)
- 400 ml New Roots La Cooking
- 1 tbsp sea salt
- 1 tbsp black pepper
- 1 tbsp parsley
- 1 tbsp chives
- ¼ tsp nutmeg
- Garnish: lemon slice & fresh basil
Instructions
- Salt a pot of water and cook the linguine according to packet instructions. Drain and allow to cool. Mix in 1 tbsp olive oil to prevent sticking.
- Peel the onions and garlic. Slice the onions into thin vertical slices.
- Cut and discard the woody parts of the green asparagus (about 1 inch from the bottom). Now slice the asparagus heads and cut through the entire length of the stems.
- Heat up olive oil in a pan and fry the onions until they become translucent.
- Use a garlic press to mince the garlic into the pan. Fry until it becomes light brown.
- Add the asparagus to the pan together with the lemon rind. Sautee on high heat for 5-6 minutes.
- Pour in La Cooking, cover, and cook for another 5-6 minutes.
- Now mix in the salt, pepper, parsley, chives, and nutmeg. Cook for another 3-4 minutes.
- Mix the linguine into the sauce.
- Serve with a slice of fresh lemon and fresh basil!
Nutrition
Calories: 495.8kcalCarbohydrates: 81.8gProtein: 14gFat: 12.3gSaturated Fat: 1.8gPolyunsaturated Fat: 1.7gMonounsaturated Fat: 8gSodium: 1779mgPotassium: 342.1mgFiber: 4.7gSugar: 5.1gVitamin A: 128.6IUVitamin C: 7.2mgCalcium: 48.7mgIron: 1.8mg
Tried this recipe?Let us know how it was!