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One Pot Mafaldine with Tomato Cream & Asparagus
2 or 4 Serving Dinner

One Pot Mafaldine

with Tomato Cream & Asparagus

Tags: High-Protein Soy-Free Chef's Choice Low Sodium
SERVINGS
2 4
PREP & COOK TIME
20 min
CALORIES
600
FAT
22g
CARBOHYDRATES
81g
PROTEIN
20g


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INGREDIENTS

  1. 6 oz mafaldine pasta
  2. 6 oz asparagus, thinly sliced
  3. 3 garlic cloves, minced
  4. 2 oz Treeline® Dairy-Free Herb Garlic Cheese
  5. 1 tbsp tomato powder
  6. 2 tbsp vegan oat butter
  7. 1 oz sun-dried tomatoes
  8. 2 tbsp crispy onions
  9. 1 tbsp olive oil*
  10. Salt and pepper*
  11. *Not included
  12. Ingredients are listed for 2 servings. If you're making 4 servings, please double your ingredients by using both meal kit bags provided.
  13. For full ingredient list, see Nutrition.
Allergens: tree nut (cashew), wheat
Tools: Large pot
SERVINGS
2 4
PREP & COOK TIME
20 min
CALORIES
600
FAT
22g
CARBOHYDRATES
81g
PROTEIN
20g


Get Recipes Delivered

INSTRUCTIONS

1
Cook the pasta

Bring a large pot of salted water to a boil for the pasta. Once water is boiling, add pasta, stir, and cook for 9 minutes. Add asparagus and cook until pasta is al dente and asparagus is bright green, an additional minute. Reserve ½ cup pasta water, drain the pasta and asparagus, and set aside. Save the pot for the next step. (4-serving meal: reserve 1 cup pasta water).

2
Make the sauce

Return the same pot to low heat and add 1 tbsp olive oil. 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: use 2 tbsp olive oil).

3
Finish the pasta

Add pasta and asparagus to the pot, tossing over low heat until butter is melted and sauce coats the noodles. Season with salt and pepper to taste.

4
Serve

Divide the mafaldine with tomato cream and asparagus between bowls. Sprinkle with crispy onions and black pepper. Buon appetito!

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