One night a week, Ethan golfs with a group of guys, then they eat a “man meal” after. This is a buffet that is all meats and no sides, well a salad bar. He is obsessed. It is perfect for him.
On the flip side, it is also perfect for me, I get to make meals with no meat. All the vegetables!
This was my most recent vegetarian dinner. Creamy, comforting, but yet, light and healthy. I love the fresh asparagus and crunch from the peas, combined with creamy sauce and al dente pasta, and topped with crunchy breadcrumbs. The toasted breadcrumbs add so much, don’t skip that step!
I recommend to have all of the ingredients ready to place in the pan before starting to cook. It will make the cooking much easier and less stressful!
This serves enough for 2-3 adults for a full meal and 4 adults as a side.
2 oz. of Bread, ~1/2 of a sandwich roll
1 tablespoon of Butter
3 cloves of Garlic, minced and divided
1 1/2 cups of Asparagus, woody stems removed, cut diagonally in 1 inch pieces
1 cup of Frozen Peas
6 oz. of Fettuccine Pasta, uncooked
1 tablespoon of Olive Oil
1/3 cup of Sweet Onion, chopped, ~ 1/4 of an onion
1 tablespoon of Flour
1/4 cup of Chicken Broth
1 cup of Milk
3 oz. of Cream Cheese OR 3 oz. Goat Cheese
1/4 cup of Parmesan Cheese
1/2 teaspoon of Salt
1/4 teaspoon of Pepper
2 tablespoons of Tarragon, chopped
First, place the bread in a food processor or grate into crumbs. Melt the butter in a large pan over medium-high heat. Then add the garlic, sauté for 1 minute, add the bread crumbs and stir for about 3 minutes, until they are browned. Remove from pan and wipe out pan.
Now, in a pan large enough for the pasta, boil 3 quarts of water. When the water starts to boil, add the asparagus and peas to the water. Boil for 3 minutes. Remove the asparagus and peas and rinse under cold water, drain and set aside. Add the pasta to the boiling water and cook according to the directions. Reserve 1 cup of the pasta water before draining the pasta.
In your large sauce pan, (from the breadcrumbs), heat the olive oil over medium-high heat. Add the remaining 2 cloves of garlic and onion and cook for 3 minutes, until the onions are tender. Whisk the flour into the chicken broth. Whisk the chicken broth mixture and milk into the pan, whisking constantly, until it boils. Lower the heat to medium-low and stir until thickened, about 1 minute. Remove from heat, add cheeses, salt & pepper, stirring until the cheese has melted. Taste and adjust salt and pepper.
Toss the asparagus, peas, and pasta with the sauce. If you feel like you want more sauce or the sauce is too thick add the pasta water a tablespoon at a time.
Serve with breadcrumbs and torn tarragon.
Happy Cooking, The Barbee Housewife Source: adapted from, Cooking Light