One Pot Mafaldine
with Tomato Cream & Asparagus
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- 6 oz mafaldine pasta
- 6 oz asparagus, thinly sliced
- 3 garlic cloves, minced
- 2 oz Treeline® Dairy-Free Herb Garlic Cheese
- 1 tbsp tomato powder
- 2 tbsp vegan oat butter
- 1 oz sun-dried tomatoes
- 2 tbsp crispy onions
- 1 tbsp olive oil*
- Salt and pepper*
- *Not included
- Ingredients are listed for 2 servings. If you're making 4 servings, please double your ingredients by using both meal kit bags provided.
- For full ingredient list, see Nutrition.
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).
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).
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.
Divide the mafaldine with tomato cream and asparagus between bowls. Sprinkle with crispy onions and black pepper. Buon appetito!