This recipe enhances the flavor of asparagus, is really easy to prepare and allows you to enjoy a healthy and tasty dish. Asparagus contains a lot of fiber, minerals and vitamins. Garlic has many beneficial properties and helps the immune, respiratory and circulatory systems.
Serving size: 2
5.7 oz whole wheat pasta (or pasta of choice)
5.3 oz fresh asparagus
½ cup almond milk (unsweetened)
1 pinch of fine salt
½ tsp garlic powder
salted water to cook pasta
Put a pot of salted water on the stove to cook the pasta. Clean the asparagus and remove the hardest part. Cut them into rounds and put them in a saucepan with the almond milk, the pinch of salt and the garlic powder.
Place the saucepan on the stove and bring to a boil. Decrease the heat and let the asparagus cook, stirring often while the milk thickens. Once the water in the pot reaches a boil, pour in the pasta and let it cook.
When the pasta is cooked, drain it and pour it into the saucepan with the asparagus. Let the pasta take on flavor for a couple of minutes, then turn off the heat and serve immediately.
In the photo, I used gluten-free pasta made with corn, buckwheat and quinoa. This asparagus pasta tastes even better when served with a generous sprinkle of grated (no) cheese.