Veggie Cream Pasta (Printable Version)
Bow tie pasta bathed in a smooth, cheesy cream sauce mixed with tender asparagus and crispy pine nuts. Perfect for a fancy, yet simple, weeknight meal in just over 20 minutes.
# Ingredients:
→ Main Items
01 -
4 oz bow tie pasta
02 -
1 garlic clove, finely chopped
03 -
2 tbsp unsalted butter
04 -
1/3 cup Parmesan cheese, shredded
05 -
2/3 cup cream (heavy)
06 -
1 tsp chicken base (like L.B. Jamison's)
07 -
A pinch of salt and ground black pepper, adjust as needed
08 -
6 asparagus spears, sliced diagonally into 2-inch sections, blanched
09 -
2 tbsp pine nuts, toasted
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1 tbsp parsley, minced
11 -
Extra Parmesan for topping
# Steps:
01 -
Get a pot of water boiling (add a bit of salt) and cook the bow tie pasta following the package directions until it's firm but tender. Strain it well, but save a splash of that starchy pasta water for your sauce, just in case.
02 -
While the pasta's cooking, melt butter over medium heat in a 9-inch pan. Toss in the chopped garlic and stir it around for about a minute—stop as soon as it's fragrant but not brown.
03 -
Lower the burner to medium-low heat. Sprinkle in the Parmesan cheese and the chicken base, mixing until smooth. Pour in the cream, a little at a time, and keep stirring. Give it a taste and adjust the salt and pepper as you like.
04 -
Take the cooked pasta and mix it into the creamy sauce in the skillet. Stir it gently to make sure the sauce coats all the noodles.
05 -
Stir in the blanched asparagus pieces. Sprinkle the toasted pine nuts and freshly chopped parsley on top. If you'd like, add a little extra Parmesan for garnish.
06 -
Dish it out onto warm plates or a serving dish. Serve it hot while everything is still creamy and delicious.
# Notes:
01 -
Switch out the bow tie pasta for fettuccine or penne if you'd rather.
02 -
Grilled chicken or sautéed shrimp make tasty add-ons for extra protein.
03 -
Don't overcook the asparagus—just blanch it 'til it's bright green so it stays crisp.
04 -
Lighter sauce? Sub half-and-half for heavy cream.
05 -
Best when eaten fresh, but any leftovers will keep in the fridge for two days.