“This is from Vegetarian Times. Usually I have to tweak their recipes to make them work for me, but this one is good just the way it is. It could be because my homemade sauce is so flippin' delicious, lol ;)! Or it could just be a good recipe. That's probably it. I use soymilk to keep it dairy-free, but I imagine the dairy version is just as good (probably better if you prefer dairy!).”
READY IN:
25mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Bring large pot of lightly salted water to a boil. Add pasta; stir to prevent sticking. Cook pasta until just tender, according to package directions, about 10 minutes. Drain well.
  2. Meanwhile, in large skillet, heat oil over medium heat. Add shallots and cook, stirring occasionally, until softened, 6 to 7 minutes.
  3. Stir in tomato sauce and half-and-half or soymilk, increase heat to high and bring to a boil. Add asparagus and tarragon and reduce heat to low. Partially cover and cook until asparagus are tender and sauce is slightly thickened, 10 to 12 minutes.
  4. Add pasta to asparagus mixture along with salt and pepper. Toss until well coated. Serve hot.

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