Spaghetti Aglio e Olio with Asparagus and Homemade Pecan Parmesan

Spaghetti Aglio e Olio with Asparagus ~ The beauty of this dish is in its simplicity!No fussy ingredients here; just fresh asparagus along with a handful of staple items you likely already have on hand.Add some garlic bread on the side and you’ve got a practically effortless dinner the family will love.This tasty pasta recipe is:

• super easy
• budget-friendly
• customizable to whatever vegetables you need to use
• also customizable to whatever medium-size pasta shape you find in the pantry
• ready to serve in less than 30 minutes

Ingredients for Spaghetti Aglio e Olio with Asparagus:

• 8 ounces spaghetti, prepared according to package directions

• 1/4 cup pecan pieces
• 1 tablespoon nutritional yeast
• 1/4 teaspoon sea salt

• 2 tablespoons olive oil
• 1 tablespoon vegan butter
• 1/2 pound thin asparagus spears, cut into 1-inch pieces
• 1/2 teaspoon sea salt
• 1/4 teaspoon ground black pepper
• 5 garlic cloves, minced
• crushed red pepper flakes, to taste

How to make Spaghetti Aglio e Olio with Asparagus:For the Pecan Parmesan:Into a mini chopper or food processor, add pecans and pulse until ground. Place ground pecans in a small bowl. Stir in nutritional yeast and sea salt. Set aside. For the Asparagus Aglio e Olio:Into a large, deep skillet over medium-high heat, add olive oil and butter.When butter is melted, add asparagus, salt, and pepper.Cook, stirring frequently, 3 minutes, or until asparagus is crisp-tender.Add garlic and continue cooking an additional 1 minute.Stir in prepared pecan parmesan.Add cooked spaghetti and toss to coat.Season to taste with red pepper flakes.Serve hot. Cheers! More asparagus recipes:Cold Soba Noodle Salad with Asparagus & Cucumbers – A light and refreshing vegan meal you can have on the table in thirty minutes or less.Easy Vegan Chilled Asparagus Soup – Cool and refreshing, this easy 6-ingredient chilled asparagus soup is a perfect spring and summertime soup!