Asparagus Pasta
Ingredients
The pasta
-
6–7
ounces
dry pasta (torchiette, orecchiette, penne, etc.)
The vegetables
-
1
bunch
kale (8-10 oz, about 4–5 cups chopped)
-
10
ounces
asparagus (cut in 1-inch pieces)
-
1
cup
leeks (chopped thinly in 1/2 rounds)
-
3
cloves
garlic (chopped small)
The sauce
-
1 ½
cups
cannellini beans
-
5
tablespoons
extra virgin olive oil (divided)
-
1
lemon
zest
-
2–3
tablespoons
lemon juice
-
⅓
cup
reserved pasta water
-
2–3
teaspoons
fresh lemon thyme leaves
-
½
teaspoon
kosher salt
-
¼
teaspoon
black pepper
-
¼
teaspoon
Aleppo or red pepper flakes (optional)
Toppings (optional)
-
to taste
Vegan Cheesy Sprinkle or Parmesan cheese
Instructions
- Preheat the oven to 450°F if roasting the vegetables.
- Cook the pasta in boiling salted water until al dente, then drain and reserve ⅓ cup of the pasta water.
- For oven roasting, toss asparagus with olive oil and salt, place on a parchment-lined sheet pan with kale, and roast for 4-5 minutes until charred. For skillet cooking, dry fry asparagus in a hot skillet for 3-4 minutes, then repeat with kale.
- Sauté leeks in olive oil until soft, then add garlic and cook for an additional minute.
- Mash half of the cannellini beans with the leeks and garlic, then mix in lemon zest, lemon juice, thyme, salt, pepper, and reserved pasta water to create a creamy sauce.
- Combine the cooked pasta with the creamy bean sauce, adding the remaining whole beans, charred asparagus, and kale. Adjust seasoning with lemon and salt.
- Serve topped with optional vegan cheesy sprinkle or parmesan.
Nutrition Facts (estimated)
Servings
4
Calories
458
Total fat
18.7g
Total carbohydrates
60.9g
Total protein
15.2g
Sodium
501.2mg
Cholesterol
0mg
You might also like