Nothing more comforting than a slithery fettucine covered in Green goddess pasta sauce and finished with toasted pine nuts. A perfect family meal on busy weeknights.
Course Dinner, Lunch
Cuisine Italian
Keyword Soy Free
Ingredients
1tbspoil
1small bunch spring onionsroughly chopped
300gasparagussmall bunch, trimmed and chopped leaving the stalks whole
300gfrozen peas
1bunch fresh mintroughly chopped
1tbspplain flour
500mlnon-dairy milkuse less if you wanted a thicker, “greener” sauce
300gdried vegan fettuccine
Juice 1/2 lemon
Toasted pine nuts for garnishing
Instructions
Bring a saucepan of water to the boil and cook the pasta according to packet instructions.
Heat a large frying pan and add the oil.
Saute spring onions, asparagus and peas and cook for a couple of minutes, add the mint.
Then sift in the flour, pour in the milk and bring to the boil, simmer for 10 minutes.
Using a stick blender, puree the asparagus sauce until fairly smooth, turn the heat down to low.
Add the asparagus tips and simmer for a few more minutes. Squeeze in the lemon juice and season.
Drain the pasta reserving some of the pasta water, then
Toss the pasta with the sauce, loosening with a splash of the cooking water if needed.
Sprinkle toasted pine nuts over the top and then serve.