Creamy Macaroni With Asparagus Without The Cream Recipes

CREAMY VEGAN LEMON ASPARAGUS PASTA

Steps:

• Preheat oven to 400 degrees F (204 C). Add asparagus to a baking sheet and toss with 1/2 Tbsp olive oil and a pinch each salt and pepper (amounts as original recipe is written // alter if adjusting batch size). Top with several thin slices of lemon and bake for 20-25 minutes. Once finished cooking, remove from oven and roughly chop into thirds.
• In the meantime, bring a pot of water to a boil and salt generously.
• While the water's heating, bring a large skillet to medium heat. Once hot, add 3 Tbsp olive oil (amount as original recipe is written // adjust if altering batch size) and garlic. Whisk and continue cooking for 1-2 minutes or until garlic is just starting to brown.
• Add 3 Tbsp flour (amount as original recipe is written // adjust if altering batch size) and whisk. Cook for 30 seconds, then whisk in almond milk 1/2 cup at a time. TIP: Use a large flat spatula to smash down the bits of garlic and flour to properly incorporate. Add a healthy pinch salt and pepper and whisk. Slightly lower heat and continue cooking to thicken, stirring occasionally.
• Add pasta to boiling water and cook according to package instructions. Then drain and set aside.
• For extra creamy sauce, add sauce to a blender or use an immersion blender to blend. Add nutritional yeast and another pinch of salt and pepper. If it looks runny, add remaining flour (or cornstarch). Blend until creamy and smooth, using the "puree" or "liquify" setting if possible. Taste and adjust seasonings as needed, then add back to pan and continue cooking over medium to medium-low heat to thicken.
• Once your sauce has reached desired thickness, add the juice of half a lemon and stir.
• Add 3/4 of the chopped asparagus and the cooked pasta to the sauce and toss to coat.
• Divide between 2-3 serving plates (per original recipe // adjust if altering batch size) and top with remaining asparagus. Serve with a lemon wedge and vegan parmesan cheese.
• Store leftovers in the refrigerator for up to a few days.

CREAMY MUSHROOM AND ASPARAGUS PASTA (GF)

Steps:

• Heat a large skillet over medium-high heat. Once hot, add olive oil (1 Tbsp as original recipe is written), garlic (4 cloves as original recipe is written), mushrooms, and asparagus. Season with a healthy pinch each salt and pepper and stir.
• Sauté for 3-4 minutes, stirring frequently, until the mushrooms are slightly browned and the asparagus is tender. Remove from skillet and set aside. (If you prefer more tender asparagus, cook longer. If you prefer it with more bite, cook 2-3 minutes.)
• At this time, bring a large pot of water to a boil and season generously with sea salt. Add pasta and cook according to package instructions, then drain and set aside.
• Lower heat on the skillet to low and add olive oil (2 Tbsp as original recipe is written) and minced garlic (4 cloves as original recipe is written). Sauté for 2-3 minutes, then remove from heat and set aside.
• To a blender add remaining raw minced garlic (2 cloves as original recipe is written), sautéed garlic (4 cloves as original recipe is written), vegan cream cheese, almond milk, vegan parmesan cheese, nutritional yeast, lemon juice, red pepper flake, and another healthy pinch sea salt and black pepper.
• Blend until creamy and smooth, scraping down sides as needed. Taste and adjust flavor as needed, adding more vegan parmesan cheese or nutritional yeast for cheesiness, raw garlic for zing, red pepper flake for heat, lemon juice for acidity/brightness, or salt for saltiness. Mix once more and add back to skillet.
• Heat the sauce over medium heat to warm until slightly bubbly, then reduce heat to low to keep warm. Stir occasionally.
• Add cooked drained pasta directly to the sauce along with sautéed asparagus and mushrooms. Toss to coat and enjoy immediately with additional vegan parmesan cheese. Fresh parsley would also make a fresh, colorful garnish.
• Best when fresh, though leftovers keep in the refrigerator up to 3 days. Reheat in the microwave or on the stovetop, adding a bit of almond milk if it's dried out.

CREAMY FARFALLE WITH CREMINI, ASPARAGUS, AND WALNUTS

Steps:

• Bring a large pot of salted water to a boil. Add the farfalle and cook until al dente, stirring occasionally, about 12 minutes. Drain, reserving 1 cup of pasta water.
• Meanwhile, melt the butter in a heavy large skillet over medium heat. Add the mushrooms and saute until tender and most of the juices have evaporated, about 5 minutes. Add the asparagus and saute until the asparagus is crisp-tender, about 5 minutes. Add the farfalle. Stir in the mascarpone and nutmeg and toss until the cheese coats the pasta, adding the reserved cooking liquid 1/4 cup at a time to moisten. Stir in 1/2 cup of walnuts. Season the pasta, to taste, with salt and pepper. Mound the pasta in a large bowl. Sprinkle with the Parmesan and remaining 1/4 cup of walnuts. Serve.

CREAMY ASPARAGUS PASTA

Steps:

• Bring a pot of water to a boil. Boil asparagus for 3 to 4 minutes; drain.
• In a large saucepan melt butter over medium heat. Saute garlic and asparagus for 3 to 4 minutes. Stir in the cream and simmer for 10 minutes.
• Meanwhile, bring a large pot of water to a boil. Add linguine and cook for 8 to 10 minutes or until al dente; drain and transfer to a serving dish.
• Stir lemon juice into asparagus mixture; pour mixture over pasta.

PASTA WITH CREAMY ASPARAGUS

Steps:

• Bring water to boil in covered pot for the pasta.
• Wash the asparagus, then trim by breaking at the point where the tough, woody part of the stem meets the tender part. Cut into 1-inch pieces, and steam over hot water for 3 to 7 minutes.
• Whisk the yogurt and sour cream with the mustard and the nutmeg, and blend a little of this mixture with the cornstarch to make a paste. Then, return cornstarch mixture to sour-cream yogurt.
• Cook pasta according to package directions.
• Drain pasta and asparagus, and combine with yogurt-sour cream mixture. Cook over medium heat until mixture is just heated through.
• Coarsely grate cheese, and add to the pasta-asparagus mixture. Season with salt and pepper.

CREAMY ASPARAGUS PASTA

Steps:

• Bring a large pot of water to a boil.
• Add pasta to boiling water and cook for 7 minutes; add prepared vegetables to the pot and continue to cook for 3 more minutes, or until al dente.
• Drain.
• In the meantime prepare the sauce.
• Heat olive oil in a large skillet over medium heat.
• Add onions and garlic and cook for 3 minutes, or until tender.
• In a small mixing bowl combine flour and chicken broth; whisk until thoroughly incorporated.
• Add broth mixture to the onion mixture in the pan.
• Whisk in milk; continue to whisk constantly and bring to a boil.
• Reduce heat and cook for 1 more minute, or until thickened.
• Stir in the cream cheese; stir until melted.
• Stir in the grated parmesan cheese and remove from heat.
• Season with salt and pepper.
• Add pasta and vegetables to the sauce; stir until completely combined.
• Serve.

CREAMY MACARONI WITH ASPARAGUS WITHOUT THE CREAM

Steps:

• Heat olive oil in a large saucepan over medium heat, and cook and stir the garlic until just beginning to turn golden, about 2 minutes. Stir in the asparagus, and cook and stir until the pieces are bright green, about 2 more minutes. Stir in the pasta, tossing to coat with oil, and sprinkle with salt and pepper.
• Pour boiling water into the saucepan, and bring back to a boil. This recipe should be as dry as possible. Stir the pasta mixture frequently to prevent sticking, and cook the pasta until tender but still firm to the bite, about 10 minutes. Remove the pot from the heat. If there is excess liquid, drain from the pasta.
• Stir the eggs, grated Romano cheese, and parsley together in a bowl. Pour into the pasta mixture, stirring and pouring simultaneously until the eggs cook with the heat of the pasta. Sprinkle with additional parsley leaves, and serve.

CREAMY PASTA WITH ASPARAGUS & PEAS

Steps:

• Cook the pasta following the pack instructions. Two minutes before the end of the cooking time, add the asparagus and peas. Boil everything together for the final 2 mins, then scoop out and reserve a cup of the cooking liquid from the pan before draining the pasta and veg.
• Return the pasta and veg to the pan and add the lemon zest, soft cheese and seasoning. Add a squeeze of lemon juice to taste and stir in 2-3 tbsp of the cooking liquid to loosen the sauce.

CREAMY ASPARAGUS PASTA

Steps:

• Fold the gim in half and, with very sharp kitchen shears or a chef's knife, slice into thin strips. Set aside for serving.
• In a large pot, combine 1 dasima square with 8 cups cold tap water. Bring the water to a boil and season with the kosher salt. Tumble in the pasta and cook for half the time the package tells you is al dente. Reserve 1 cup of the pasta water. Drain the pasta, then add it back to the pot. (Discard the dasima.)
• Add the remaining dasima square, cream, red onion, garlic, black pepper and reserved pasta water to the pasta. Bring to a boil over high heat, then immediately reduce the heat to a gentle simmer. Stirring occasionally, cook the pasta until the onion-infused cream has thickened significantly, thinly coating the noodles, 4 to 5 minutes.
• Turn off the heat. Add the vinegar and asparagus, and stir to combine for 1 minute. The residual heat from the pasta will gently cook the asparagus to tender-crisp. Stir in the sesame oil and season with more black pepper, if desired. Divide the pasta among serving dishes, discarding the dasima, and shower with the reserved gim and sprinkle with flaky sea salt. Serve immediately, before the gim wilts and turns soggy.

CREAMY PASTA WITH ASPARAGUS, PARMESAN, AND CRISPY PROSCIUTTO

Steps:

• Bring 4 qts water to boil in largepot.(in the meantime) Heat oil in large nonstick skillet over med heat until just smoking. Cook prosciutto until lightly browned and crisp, (5 min) Transfer to paper towel lined plate to reduce fat. Add garlic to pan and cook 30 sec. Stir in cream and lemon juice and simmer until thickened, 3-5 minute.
• Add 1 tbsp salt and pasta to boiling water until just eginning to soften, 8 minute Add asparagus to pot and cook until tender and pasta become al dente (4 min).
• Reserve 1 c cooking water and drain pasta and asparagus, return to pot.
• Add sauce, 1/2 c reserved water, cheese, and basil to pot, toss to combine, add remaining water as needed.
• Season with salt and pepper to taste.
• Sprinkle with crunchy prosciutto.
• Serve. Delicious with crusty warm bread.

CREAM OF ASPARAGUS SOUP (WITHOUT CREAM)

Steps:

• Cut the tips off of 12 asparagus (1 1/2") and set aside.
• Discard cut bottom ends of asparagus. Cut asparagus stalks into 1" pieces.
• Cook onion and asparagus in oil in large fry pan over medium heat, stirring often till softened (I cover the pan).
• Pour this into large sauce pan.
• Add broth and simmer on low medium about 15-20 minutes.
• While soup simmers, cook reserved asparagus tips in boiling salted water until just tender (3-4 minutes).
• and drain.
• Puree soup in a blender (or hand blender) until smooth.
• Ladle into bowls and season with salt and pepper.
• Garnish with asparagus tips.

ASPARAGUS CREAM PASTA

Steps:

• To prepare the asparagus, cut off and discard the woody ends, then neatly cut the tips away from the stalks. Keep the tips and stalks separate. In a small saucepan bring the cream and garlic to the boil. Take off the heat, remove the garlic, then set the pan aside.
• Cook the stalks in boiling salted water for about 4-5 mins until tender, drain, then tip into the cream with the grated parmesan. Blitz with a hand blender until smooth.
• Cook the pasta according to pack instructions, then throw in the tips 2 mins before the end of cooking time. Gently reheat the cream, drain pasta, then tip into a bowl with the cream. Toss, divide into pasta bowls, top with parmesan shavings and serve.