MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Creamy Asparagus Pasta
 Categories: Pasta
      Yield: 6 Servings
 
     12 oz Pasta
      2 lb Asparagus
      2 tb Vegan butter
    1/2 c  English peas
      2    Shallots; julienned
      2 cl Garlic; minced
      1 ts Sea salt
    1/2 c  Dairy-free plain yogurt
    1/4 c  Vegan parmesan; grated
      2 tb Fresh parsley; chopped
      1 ts Black pepper
      1 tb Chili oil (optional)
 
  Preparation time: 20 minutes
  Cooking time: 10 minutes
  
  A creamy, spring pasta that comes together in 30 minutes!
  
  In a large pot of salted water, cook pasta al dente according to
  package directions. While your pasta is cooking, prep your
  asparagus by trimming the ends and chopping the spears up into 1/2"
  long pieces.
  
  Add butter to a large skillet over medium-high heat. When it's
  pretty much fully melted, add shallots, asparagus, peas, and salt.
  Saute until the veggies turn bright green and tender, about 6 to
  7 minutes. Add minced garlic and saute until fragrant, about
  1 minute. Remove from heat.
  
  Empty the cooked asparagus mixture into a very large bowl, making
  sure to scrape up any bits stuck to the pan. To the same bowl, add
  vegan yogurt and vegan parmesan. Using a slotted spoon, add the hot
  pasta directly out of the pasta water into the bowl. Mix the
  ingredients vigorously until well-combined. If the pasta mixture is
  too dry, add cooked pasta water, 2 tb at a time, and mix until you
  achieve a creamy texture. Garnish with fresh parsley, cracked black
  pepper, and chili oil.
  
  Recipe by Joanne Molinaro
 
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