Creamy Asparagus Pasta

I was determined to make something good for this month’s SOS Kitchen Challenge after last month’s failure. Luckily, this month’s ingredient was something I am more familiar with: asparagus. The “SOS” in the title of the challenge stands for “sweet or savory.” Usually I am pretty adventurous and have no problem trying a savory ingredient in a sweet recipe. After last month’s attempt at adzuki bean ice cream, though, I decided to be a little less adventurous. I am anxiously waiting to see if anyone else is brave enough to make a sweet recipe with asparagus.

Creamy Asparagus Pasta

1 lb asparagus, trimmed and cut into bite-sized pieces
2 small yellow squash, sliced
olive oil
*10 – 12 oz uncooked pasta
1/2 large onion, diced
4 cloves garlic, minced
1/2 cup white wine (something you would drink)
3/4 cup vegetable broth
3/4 cup water
8 oz tofu, crumbled
1 tsp dried thyme
2 TBSP nutritional yeast
1.5 TBSP lemon juice
salt & pepper

• Preheat oven to 400 degrees. Place the asparagus and squash on a baking sheet and coat with a little bit of olive oil (I probably used about 2 tsp). Roast the vegetables until tender, about 20-25 minutes (Flip about halfway through cooking time). Remove from oven and set aside.
• Bring a large pot of water to a boil. Cook your pasta in the boiling water while you prepare the sauce. (Use the time indicated on the box)
• Heat a few TBSP olive oil in a medium saucepan. Add the onion and garlic; cook until softened, about 10 minutes. Add the wine and cook for a few minutes to reduce.
• Add the vegetable broth, water, crumbled tofu, and thyme. Bring to a simmer.
• Using either an immersion blender or a regular blender, puree the mixture until completely smooth.
• Season with salt & pepper (to taste) and return to a simmer. Cover the  pot and let simmer for about 20 minutes, until the sauce thickens a little.
• Stir in the nutritional yeast and lemon juice. Taste to adjust salt & pepper, if necessary.
• Combine the sauce, cooked veggies, and cooked pasta in a large bowl. Mix well to coat.

*Use whatever type of pasta you prefer. I used campanelle this time.

Advertisement