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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. Sauté
 until the veggies turn bright green and tender (about 6 to 7
 minutes). Add minced garlic and sauté 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:
 <https://thekoreanvegan.com/delicious-asparagus-pasta-recipe-vegan/>

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