Creamy Asparagus and Minted Pea Fettuccine
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.
Servings 0
Ingredients
- 1 tbsp oil
- 1 small bunch spring onions roughly chopped
- 300 g asparagus small bunch, trimmed and chopped leaving the stalks whole
- 300 g frozen peas
- 1 bunch fresh mint roughly chopped
- 1 tbsp plain flour
- 500 ml non-dairy milk use less if you wanted a thicker, “greener” sauce
- 300 g dried 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.