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Straw and Hay Alfredo With Roasted Asparagus

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“Rich and delicious! Uses whole wheat and regular pasta... a great way to add whole grain. DH didn't even notice that we were eating a "healthier" pasta dish! I've also made this with roasted broccoli with is just a wonderful! **Note -- recipe calls for truffle oil, but extra light olive oil works fine too. I have this clipped from an old magazine... not sure which one...”
READY IN:
30mins
SERVES:
8
YIELD:
8 cups
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 425°.
  2. Combine first four ingredients in a blender; process until smooth.
  3. Melt butter in a saucepan over medium-high heat. Add garlic; sauté 30 seconds. Add milk mixture to pan; cook 3 minutes or until mixture simmers, stirring constantly. Cook 2 minutes or until thickened, stirring constantly. Remove from heat; stir in cheese. Cover.
  4. Place asparagus on jelly-roll pan coated with cooking spray. Bake at 425° 10 minutes or until browned, stirring once.
  5. Cook both pastas according to package directions, omitting salt and fat; drain well.
  6. Place pastas and asparagus in a large bowl. Add cheese mixture, tossing well. Add truffle oil and pepper; toss gently. Serve immediately.

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