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Spring Fettuccine Asparagus

Spring Fettuccine Asparagus

  • Author: Samuel
  • Total Time: 25 minutes
  • Yield: 4 servings 1x
  • Diet: Dairy Free

Description

Spring Fettuccine Asparagus is a light and vibrant pasta dish celebrating fresh spring flavors. Tender fettuccine is paired with crisp asparagus spears and dressed in a creamy plant-based sauce brightened by lemon zest and juice. Enhanced with garlic, vegetarian Worcestershire sauce (natural), and red pepper flakes, this quick and wholesome recipe is perfect for a nutritious meal that feels comforting yet light. Garnished with plant-based Parmesan style cheese (plant-based) and fresh herbs, it brings the essence of spring straight to your plate.

Ingredients

Scale

Main Ingredients

  • 8 oz fresh asparagus, trimmed and cut into 1–2 inch pieces
  • 12 oz fettuccine pasta
  • 2 tbsp olive oil (natural)
  • 3 garlic cloves, minced
  • 1 tsp lemon zest
  • 2 tbsp fresh lemon juice
  • 1/2 cup plant-based cream (plant-based)
  • 1/4 cup plant-based Parmesan style cheese (plant-based)
  • 1 tbsp vegetarian Worcestershire sauce (natural)
  • 1/4 tsp red pepper flakes
  • 2 tbsp fresh herbs (such as parsley or basil), chopped

Instructions

  1. Prepare the Asparagus: Wash the asparagus and trim off the tough ends. Cut the asparagus into bite-sized pieces about 1 to 2 inches long to ensure quick cooking and crisp texture.
  2. Cook the Fettuccine: Bring a large pot of salted water to a boil and cook the fettuccine according to package instructions until al dente. Reserve 1 cup of pasta water before draining the pasta to adjust the sauce consistency later.
  3. Sauté Garlic and Asparagus: Heat olive oil (natural) in a large skillet over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant. Add the asparagus pieces and cook for 4-5 minutes until tender yet bright green.
  4. Make the Sauce: Reduce heat to low and stir in the plant-based cream (plant-based), lemon zest, lemon juice, vegetarian Worcestershire sauce (natural), and red pepper flakes. Add reserved pasta water as needed to loosen the sauce, stirring until it creates a silky, flavorful coating.
  5. Combine Pasta and Sauce: Add the cooked fettuccine to the skillet and gently toss to combine so the pasta soaks up the sauce evenly. Sprinkle with plant-based Parmesan style cheese (plant-based) and fresh herbs. Toss lightly and serve immediately.

Notes

  • Use fresh asparagus for best sweetness and crunch; choose firm, bright green stalks.
  • Cook pasta al dente to hold sauce and maintain ideal texture.
  • Reserve pasta water to adjust sauce thickness without diluting flavor.
  • Add lemon zest and juice to balance the creaminess with natural acidity.
  • Add fresh herbs last to preserve aroma and color.
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Category: Main Course
  • Method: Sautéing
  • Cuisine: Italian-inspired

Nutrition

  • Serving Size: 1 serving
  • Calories: 350 kcal
  • Sugar: 3 g
  • Sodium: 300 mg
  • Fat: 12 g
  • Saturated Fat: 2 g
  • Unsaturated Fat: 9 g
  • Trans Fat: 0 g
  • Carbohydrates: 50 g
  • Fiber: 5 g
  • Protein: 8 g
  • Cholesterol: 0 mg

Keywords: spring pasta, asparagus pasta, plant-based pasta, dairy free fettuccine, spring vegetable recipe, creamy asparagus pasta

Find it online: https://quicktastykitchen.com/spring-fettuccine-asparagus/