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!
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Servings: 4
Calories: 364kcal
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
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