It’s still asparagus season! If you love pasta and asparagus, this is your recipe!
Ingredients for two as a main dish, for four as a starter:
- 200 – 250 g tagliatelle (ideally organic spelt pasta)
- 500 g green asparagus
- 1 tablespoon olive oil, extra virgin
- Sea salt, black pepper, optional: vegan parmesan
- 4-5 tablespoons cashew dip (200 g cashews,1 teaspoon sea salt, 1 teaspoon onion powder, 1 tablespoon nutritional yeast, 1 tablespoon lemon juice, 200 ml water: mix all ingredients in a high-speed blender until smooth)
Prepare the asparagus and cut one-third at the end. Take an asparagus peeler and cut the asparagus stalks into tagliatelle. Set aside.
Put water in a large pasta pot. Boil the water, add the pasta and cook it. The cooking time for this recipe is two minutes less than recommended on the package. In the meantime, put olive oil in a large pan. Then, put the cooked pasta in the pan, add the asparagus tagliatelle, and add 1 cup hot water (ideally pasta cooking water). Let the tagliatelle and the pasta cook for another 2 minutes; medium heat. Add sea salt and black pepper.
Put the pasta on large pasta plates. Add two tablespoons cashew dip per person, and black pepper.
Optional: add vegan parmesan
Vegan wine recommendation:
Hirschhof Rosé, 2016, via Delinat