Creamy Asparagus Fettuccine
The sun came out and with it spring. The air warmed a smidge and everyone I met on the beach said with an sigh of relief that the weather may finally be changing. Fingers crossed. Spears of green asparagus are beginning to poke their heads through the chocolate soil on the KooWeeRup flats, and to celebrate my own begone sigh of relief, I’ve created a pasta dish with spring greens, asparagus and artichokes.
Health benefits:
· Pasta provides healthy carbohydrates. A cup of white spaghetti contains 43 grams of carbohydrates, while a cup of whole-wheat spaghetti offers 37 grams of carbs. Carbs are a primary source of fuel. Whole-wheat pasta also provides a considerable amount of fibre which helps fight chronic diseases like obesity and type 2 diabetes, and promotes digestive health.
· Both white and whole-wheat pastas are excellent sources of selenium, a mineral that activates antioxidant enzymes which protect your cells from molecular damage.
· White pasta is a source of folate (vitamin B9) and whole-wheat pasta is a source of carotenoids lutein and zeaxanthin. Folate helps in red blood cell development and rapid cell growth.
CREAMY ASPARAGUS FETTUCCINE
PB, V, DF, GF
1 cup (60 g) dry edamame bean fettuccine per person
¼ cup (60 ml.) pasta water
1 tbsp (17 g) chickpea miso
1 cloves garlic, finely sliced
2-3 bunches of asparagus
½ cup (56 g) vegan parmesan, grated
walnuts, chopped
Bring a large saucepan of water to the boil, add a tablespoon of salt and fettuccine, and cook the length of time indicated on the packet instructions until the fettuccine is al dente. A few minutes before the fettuccine is cooked, add the asparagus.
When the fettuccine is cooked al dente, scoop out ¼ cup of starchy water and drain the fettuccine in a colander. Return the fettuccine to the saucepan, add the chickpea miso and stir until mixed. Add starchy water to the fry pan on a medium heat and stir while the water is reducing to emulsify into a sauce. Serve with grated vegan parmesan and chopped walnuts.
