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Home » Meals » Lunch & Dinner » Spaghetti Aglio e Olio with Asparagus and Homemade Pecan Parmesan

Spaghetti Aglio e Olio with Asparagus and Homemade Pecan Parmesan

February 21, 2020Leave a Comment

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Spaghetti Aglio e Olio with Asparagus & Homemade Pecan Parmesan - The beauty of this dish is in its simplicity! No fussy ingredients here; just fresh asparagus along with a handful of pantry staples is all you need! thiswifecooks.com #easyveganpasta #easyspaghettidinner #healthypastarecipe #spaghettiwithasparagus #thiswifecooksrecipes #spaghettiolio #quickandeasyvegandinner #veganquarantine #plantbaseddinner via @thiswifecooksSpaghetti Aglio e Olio with Asparagus via @thiswifecooksSpaghetti Aglio e Olio with Asparagus via @thiswifecooksSpaghetti Aglio e Olio with Asparagus & Homemade Pecan Parmesan via @thiswifecooks

Spaghetti Aglio e Olio with Asparagus ~ 

Spaghetti Aglio e Olio with Homemade Pecan Parmesan - The beauty of this dish is in its simplicity! No fussy ingredients here; just fresh asparagus along with a handful of pantry staples is all you need!

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

Spaghetti Aglio e Olio with Asparagus & Homemade Pecan Parmesan

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!

Spaghetti Aglio e Olio with Asparagus & Homemade Pecan Parmesan

 

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!

Spaghetti Aglio e Olio with Asparagus & Homemade Pecan Parmesan

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  • Spaghetti Aglio e Olio with Asparagus and Homemade Pecan Parmesan
      • For the Pecan Parmesan:
      • For the Asparagus Aglio e Olio:

Spaghetti Aglio e Olio with Asparagus and Homemade Pecan Parmesan

Spaghetti Aglio e Olio with Homemade Pecan Parmesan - The beauty of this dish is in its simplicity! No fussy ingredients here; just fresh asparagus along with a handful of pantry staples is all you need!
5 from 2 votes
Print Pin Rate
Servings: 4
Calories: 364kcal
Author: Holly Gray
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Ingredients

  • 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

Instructions

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.

Nutrition

Calories: 364kcal | Carbohydrates: 48g | Protein: 10g | Fat: 15g | Saturated Fat: 2g | Sodium: 464mg | Potassium: 321mg | Fiber: 4g | Sugar: 3g | Vitamin A: 562IU | Vitamin C: 4mg | Calcium: 37mg | Iron: 2mg
Tried this recipe?Mention @thiswifecooks or tag #thiswifecooks!

Spaghetti Aglio e Olio with Asparagus & Homemade Pecan Parmesan

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Filed Under: Lunch & Dinner, Pasta Night, Vegan Tagged With: asparagus, pasta, vegan

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