One-Pot Mafaldine
with Tomato Cream & Asparagus
In this one-pot pasta dish, we use the concentrated flavor of tomato powder – plus sun-dried tomatoes, butter, and creamy herb and garlic cheese – for a velvety tomato cream sauce that’ll be a welcome upgrade to your usual pasta night fare.
Nutrition (per serving)
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INGREDIENTS
- 6 oz mafaldine pasta
- 6 oz asparagus, trimmed and thinly sliced
- 3 garlic cloves, peeled and minced
- 2 oz Treeline® Dairy-Free Herb Garlic Cheese
- 1 tbsp tomato powder
- 2 tbsp vegan butter
- 1 oz sun-dried tomatoes
- 2 tbsp crispy onions
Nutrition (per serving)
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INSTRUCTIONS
Bring large pot of salted water to a boil. Add pasta, stir, and cook for 9 minutes. Add asparagus and cook until pasta is al dente and asparagus is bright green, about 1 minute. Reserve ½ cup pasta water, drain pasta and asparagus, and set aside. (4-serving meal: reserve 1 cup pasta water)
Heat 1 tbsp olive oil in same pot over low heat. Add garlic and cook, stirring frequently, until fragrant and softened, 1 to 2 minutes. Add herb garlic cheese, tomato powder, butter, sun-dried tomatoes, and reserved pasta water and stir until smooth. (4-serving meal: 2 tbsp olive oil)
Add pasta and asparagus, tossing over low heat until butter is melted and sauce coats noodles. Season to taste with salt and pepper.
Divide one-pot mafaldine with tomato cream and asparagus between bowls. Sprinkle with crispy onions and black pepper to taste. Buon appetito!
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