Creamy Spaghetti With Leeks Peas And Asparagus Recipes
CREAMY SPAGHETTI WITH LEEKS, PEAS AND ASPARAGUS
Creamy spaghetti with leeks, peas and asparagus
Provided by Jess
Categories Main
Time 30m
Number Of Ingredients 10
Steps:
- Cook pasta in a large pot according to package directions. Set aside.
- Add your avocado oil to the pan on medium high heat.
- Add the chopped leaks, reducing heat to medium and allowing to cook down for 5 minutes.
- Chop off the tough ends of the asparagus and discard. Chop the asparagus into thirds and add to the pan. Next add the peas and minced garlic to the pan and stir all together for 2 minutes.
- Add the coconut milk and almond milk to the pan and gently stir.
- Toss your pasta into the pan using a wood spoon or spatula, and toss to cover the noodles. Add the chopped basil, and season with salt & pepper to desired taste.
- Serve in mini cast iron skillets or pasta bowls.
Nutrition Facts : ServingSize 1/4 recipe, Calories 291 calories, Sugar 7g, Fat 17g, SaturatedFat 13g, Carbohydrate 32g, Fiber 5g, Protein 6g
CREAMY ASPARAGUS AND PEAS PASTA
This recipe is inspired by both Jaime Oliver's Creamy Shells and Peas recipe and a local restaurant's version. However, I've never been tempted to make Jaime's; I'm sure it tastes awesome but I decided to tweak it to my heart's content. Mine is very fast to make and very fresh tasting.
Provided by Judy
Categories Meat and Poultry Recipes Pork
Time 50m
Yield 6
Number Of Ingredients 9
Steps:
- Place bacon in a large saucepan and cook over medium-high heat until bacon is evenly browned, about 10 minutes. Stir occasionally while cooking. Drain the bacon grease from the pan, and transfer bacon to a paper towel-lined plate.
- Bring a large pot of water to a boil and stir in asparagus and peas; stir occasionally and cook until the vegetables are slightly softened but still bright green, about 5 minutes. Drain and set aside.
- Cook and stir onion until translucent over medium heat in the same pan as bacon, about 5 minutes; stir in asparagus, peas, and bacon pieces.
- Squeeze lemon juice over the asparagus mixture; season with salt and black pepper.
- Bring a large pot of salted water to a boil and stir in the fettuccine; cook, stirring often, until fettuccine are tender, about 5 minutes. Drain well.
- Stir hot fettuccine into the pan with asparagus mixture over medium-low heat and toss gently to combine.
- Stir in cream and bring mixture to a simmer.
- Sprinkle cheese blend over the mixture and allow to stand until the cheese melts, about 5 minutes; stir cheese lightly into the fettuccine and vegetables to serve.
Nutrition Facts : Calories 423.2 calories, Carbohydrate 54.6 g, Cholesterol 91.1 mg, Fat 14 g, Fiber 6.8 g, Protein 20.8 g, SaturatedFat 7 g, Sodium 435.2 mg, Sugar 5.1 g
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