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         Title: Creamy Asparagus Pasta   
    Categories: Pasta   
         Yield: 6 Servings   
      
        12 oz Pasta   
         2 lb Asparagus   
         2 tb Vegan butter   
       1/2 c  English peas   
         2    Shallots; julienned   
         2 cl Garlic; minced   
         1 ts Sea salt   
       1/2 c  Dairy-free plain yogurt   
       1/4 c  Vegan parmesan; grated   
         2 tb Fresh parsley; chopped   
         1 ts Black pepper   
         1 tb Chili oil (optional)   
      
     Preparation time: 20 minutes   
     Cooking time: 10 minutes   
      
     A creamy, spring pasta that comes together in 30 minutes!   
      
     In a large pot of salted water, cook pasta al dente according to   
     package directions. While your pasta is cooking, prep your asparagus   
     by trimming the ends and chopping the spears up into 1/2" long pieces.   
      
     Add butter to a large skillet over medium-high heat. When it's pretty   
     much fully melted, add shallots, asparagus, peas, and salt. Saute   
     until the veggies turn bright green and tender (about 6 to 7   
     minutes). Add minced garlic and saute until fragrant (about 1   
     minute). Remove from heat.   
      
     Empty the cooked asparagus mixture into a very large bowl, making   
     sure to scrape up any bits stuck to the pan. To the same bowl, add   
     vegan yogurt and vegan parmesan. Using a slotted spoon, add the hot   
     pasta directly out of the pasta water into the bowl. Mix the   
     ingredients vigorously until well-combined. If the pasta mixture is   
     too dry, add cooked pasta water, 2 tb at a time, and mix until you   
     achieve a creamy texture. Garnish with fresh parsley, cracked black   
     pepper, and chili oil.   
      
     Recipe by Joanne Molinaro   
      
     Recipe FROM:   
        
      
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