Ingredients

  • 6 à 8 oz (170.1 g) Fettuccine Pie
  • 1 cc Huile
  • 1/3 lb (151.2 g) Asperges
  • 3 girofle d’ail haché divisé
  • 1/ 2 cup (80 g) < span class= "wprm-recipe-ingredients-name">oignon finement haché
  • 2 TL < span class="wprm-recipe-ingredients-name">huile d’olive extravierge
  • 22 à 24 < span class="wprm-recipe-ingredients-unit">oz ( < span class="wprm-recipe-ingredients-amount">623.69 g) sauce pour pâtes J’utilise des tomatoes en pot basilic You use a sauce for Pâtes aux tomates et à l’ail easy
  • < span class="wprm-recipe-ingredients-amount">1 cuillère à soupe farine de blé or autre farine

    • < li class="wprm-recipe-ingredient" style="list -style-type : disque ;"> 1/2 càc (0.5 tsp) séché < a href="https://www.shareasale.com/m-pr.cfm ? marchandID=112426&userID=1230881&productID=1227926678" target="_blank" class="effortless-affiliate-link" rel="nofollow">thym

  • sel, sucre et poivre au goût
  • 1/2 to 3/4 cup (120< /span> g ) Lait d’amande or crème non laitière
  • Basil for the garnish
  • Levure nutritionnelle ou parment végétalien pour la garniture

    • Preparation

  • Cook the fettuccine according to the instructions.
  • Heat oil in a pan over medium-high heat, add asparagus and 1 minced clove garlic or 1/2 teaspoon garlic powder. Cook until lightly golden. 4 to 5 minutes. Stir occasionally.
  • Remove the asparagus from the pan and set aside.
  • Add the onions, 2 cloves of garlic and the olive oil and sauté until translucent. 4 minutes. Add flour and cook for a minute.
  • Add tomato sauce, salt, sugar, a good pinch of black pepper and thyme and stir. Cook for 10 minutes until well cooked. Taste and adjust salt and sweet.
  • Add powder-free milk or cream, asparagus, and cooked fettuccine. Mix well and cook 2 minutes or until heated through. Remove from heat and let rest for a minute.
  • Serve with nutritional yeast or vegan Parmesan cheese (optional) or fresh basil.
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