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Title: Creamy Asparagus Pasta
Categories: Pasta
Yield: 6 Servings

12 oz Pasta
2 lb Asparagus
2 tb Vegan butter
1/2 c English peas
2 Shallots; julienned
2 cl Garlic; minced
1 ts Sea salt
1/2 c Dairy-free plain yogurt
1/4 c Vegan parmesan; grated
2 tb Fresh parsley; chopped
1 ts Black pepper
1 tb Chili oil (optional)

Preparation time: 20 minutes
Cooking time: 10 minutes

A creamy, spring pasta that comes together in 30 minutes!

In a large pot of salted water, cook pasta al dente according to
package directions. While your pasta is cooking, prep your asparagus
by trimming the ends and chopping the spears up into 1/2" long pieces.

Add butter to a large skillet over medium-high heat. When it's pretty
much fully melted, add shallots, asparagus, peas, and salt. Saute
until the veggies turn bright green and tender (about 6 to 7
minutes). Add minced garlic and saute until fragrant (about 1
minute). Remove from heat.

Empty the cooked asparagus mixture into a very large bowl, making
sure to scrape up any bits stuck to the pan. To the same bowl, add
vegan yogurt and vegan parmesan. Using a slotted spoon, add the hot
pasta directly out of the pasta water into the bowl. Mix the
ingredients vigorously until well-combined. If the pasta mixture is
too dry, add cooked pasta water, 2 tb at a time, and mix until you
achieve a creamy texture. Garnish with fresh parsley, cracked black
pepper, and chili oil.

Recipe by Joanne Molinaro

Recipe FROM:
<https://thekoreanvegan.com/delicious-asparagus-pasta-recipe-vegan/>

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