Creamy Summer Pasta by @mostdeliciousscene
Fresh and light, this pasta dish is best served in the sunshine!
- Half a jar of Original Nutters Béchamel Sauce.
- 200g of dried linguine or any other vegan pasta.
- 150g of cherry tomatoes.
- 1 bunch of asparagus.
- 2 garlic cloves.
- Olive oil.
- Salt & black pepper to taste.
preheat the oven to 180˚C
Line a large baking tray with baking paper. Place tomatoes on tray and drizzle generously with oil and sprinkle with salt. Roast for 15 minutes or until tomatoes just collapse.
Heat a large pan over medium-high heat. Once hot, add 1 Tbsp olive oil.
Slice 2 garlic gloves.
Place sliced garlic and asparagus on a pan. Season with a pinch of salt and pepper and stir a little.
Sauté for 3-4 minutes, stirring frequently, until the garlic is slightly browned and the asparagus are tender. Remove from skillet and set aside.
At this point, bring a large pot of water to a boil and season with sea salt. Cook the linguine in a pan of boiling salted water for 10-12 mins or until dente.
When the pasta is ready, drain the pasta in a colander, return to the pan, stir in our velvety béchamel sauce - the mixture will thicken as the heat from the pasta 'cooks' it. Stir in the asparagus, garlic and roasted tomatoes. Season with black pepper.
Serve straight away.