Friday, March 18, 2016

Day 74 Creamy Asparagus Pasta

Creamy Asparagus Pasta

8 Ounces Whole Wheat Penne Pasta
1 Bunch Asparagus, trimmed and cut into 3/4 inch pieces
1 1/2 Cups Quinoa Milk
4 Teaspoons Whole Grain Mustard
1/4 Cup Flour
1/2 Teaspoon Salt
1/2 Teaspoon Pepper, freshly ground
2 Tablespoons Olive Oil
3 Tablespoons Garlic, minced
1 Teaspoon Dried Tarragon
Zest of one Lemon
Juice of 1 Lemon
1/2 Cup Nutritional Yeast

1.  Bring a large pot of water to a boil.  Add pasta and cook till almost done.  Add the asparagus and continue cooking until tender.  Drain and return to the pot.

Cooking pasta and asparagus
2.  Meanwhile, whisk the milk, mustard, flour, salt and pepper in a medium bowl.  Heat oil in a medium saucepan over medium heat.  Add garlic and cook until fragrant and lightly browned.  Whisk in the milk mixture.  Bring to a simmer, stirring constantly, and cooked till thickened.  Stir in tarragon, zest and juice.
Cream Sauce

3.  Stir the sauce into the pasta mixture.  Cook over medium heat until the sauce is thick, creamy and coats the pasta.  Stir in the nutritional yeast.

Soundtrack Escape the Fate - Hate Me

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