Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Spring Fettuccine Asparagus

Spring Fettuccine Asparagus

  • Author: Brian
  • Total Time: 25 minutes
  • Yield: 4 servings 1x
  • Diet: Plant-Based

Description

Spring Fettuccine Asparagus is a fresh, creamy, and flavorful pasta dish featuring tender asparagus, a plant-based creamy sauce, and crispy smoked turkey bacon. Perfect for warm days, this recipe balances vibrant spring vegetables with savory protein and dairy-free indulgence, making it a quick and easy meal for any occasion.

Ingredients

Scale

Pasta and Vegetables

  • 8 oz fettuccine pasta
  • 1 bunch fresh asparagus, trimmed and cut into bite-sized pieces

Protein

  • 4 slices smoked turkey bacon

Sauce and Seasoning

  • 2 garlic cloves, minced
  • 2 tbsp olive oil
  • 1 cup plant-based cream
  • 1 tbsp vegetarian Worcestershire sauce (natural)
  • 1 tsp natural gelling agent (optional)
  • 1 tbsp lemon juice (natural)
  • Salt, to taste
  • Freshly ground black pepper, to taste

Garnish

  • 2 tbsp plant-based Parmesan-style cheese
  • 2 tbsp fresh parsley, chopped

Instructions

  1. Prepare the pasta and asparagus: Bring a large pot of salted water to a boil, then cook the fettuccine according to package instructions until al dente. During the last 3 minutes of cooking, add the asparagus cut into bite-sized pieces directly into the pot. Drain both together to retain flavor.
  2. Cook the smoked turkey bacon: While pasta cooks, heat a skillet over medium heat and fry the smoked turkey bacon until crispy. Remove from the pan and set aside, leaving the flavorful drippings.
  3. Make the creamy (plant-based) sauce: In the same skillet, add a splash of olive oil and sauté minced garlic until fragrant. Pour in the plant-based cream and stir in vegetarian Worcestershire sauce (natural), then gently simmer for a few minutes to thicken with the help of a natural gelling agent if necessary.
  4. Combine all components: Add the drained pasta and asparagus to the skillet with the sauce. Toss gently to coat every strand and spear, then mix in the crispy smoked turkey bacon. Finish with a squeeze of lemon juice (natural) and season with salt and freshly ground black pepper to taste.
  5. Garnish and serve: Plate the Spring Fettuccine Asparagus, sprinkle with plant-based Parmesan-style cheese and fresh parsley. Serve immediately to enjoy the creamy, fresh, and smoky flavors at their best.

Notes

  • Cook pasta al dente to maintain texture and enhance sauce absorption.
  • Trim asparagus by snapping off the woody ends for the best tenderness.
  • Reserve some pasta water to loosen the sauce if needed.
  • Use high-quality plant-based cream for richer flavor and better mouthfeel.
  • Do not overcook asparagus; keep it bright green and slightly crisp.
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: American

Nutrition

  • Serving Size: 1 cup
  • Calories: 350
  • Sugar: 2 g
  • Sodium: 450 mg
  • Fat: 15 g
  • Saturated Fat: 6 g
  • Unsaturated Fat: 8 g
  • Trans Fat: 0 g
  • Carbohydrates: 40 g
  • Fiber: 4 g
  • Protein: 12 g
  • Cholesterol: 0 mg

Keywords: spring pasta, asparagus pasta, plant-based creamy fettuccine, smoked turkey bacon pasta, dairy-free pasta, easy weeknight dinner

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