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!
Spaghetti Aglio e Olio with Asparagus and Homemade Pecan Parmesan
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.
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