As asparagus is in season, here in the UK at least, I thought I’d share this simple pasta dish. If you’re not into mock meats you can simply leave it out, or replace it with more asparagus.
Yield; Two servings (447kcal per serving) Cook time; 15 minutes
You’ll need;
- One tablespoon of non-dairy margarine
- Two cloves of garlic, minced
- 150g/5oz asparagus, woody ends snapped off
- 150g/5oz mock chicken (I used Oumph)
- 150ml non-dairy cream
- 100ml hot vegetable stock
- One teaspoon of both dried parsley and dried tarragon
- 150g/5oz linguine
- Salt and black pepper to taste
Method;
- In a frying pan over a medium heat, melt the margarine. Add the garlic and cook for one minute. While you work on the sauce, boil the pasta as per the instructions on the packet
- Hold each piece of asparagus by both ends, then bend until it snaps, discard the woody end parts. The asparagus snaps at the point where it starts to become tender, it’s a good way to make sure you don’t get the tough parts of the asparagus in your food. Then simply chop the asparagus in two pieces
- Add the asparagus and mock chicken into the frying pan and cook for five minutes, stirring occasionally
- After five minutes has elapsed, add the cream, stock and herbs. Season to taste with salt and pepper and cook for another five minutes
- Once the pasta is cooked, drain and mix it through the sauce. Serve immediately
Note;
The cream I used, was my homemade non-dairy cream. It’s very simple to make, you just blend a 350g/12oz block of silken tofu, with 250ml unsweetened non-dairy milk. It’s perfect in sauces or soups, and will keep for about five days stored in an airtight container in the fridge
Bethany's Vegan Kitchen 