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

One-Pot Mafaldine

with Tomato Cream & Asparagus

In this one-pot pasta dish, we use the concentrated flavor of tomato powder – plus sun-dried tomatoes, butter, and creamy herb and garlic cheese – for a velvety tomato cream sauce that’ll be a welcome upgrade to your usual pasta night fare.

Tags: High-Protein <600 Calories Soy-Free Chef's Choice Low Sodium
Cook Time
2 Servings  |  20 min 4 Servings  |  30 min

Nutrition (per serving)

CALORIES
580
FAT
20g
CARBOHYDRATES
81g
PROTEIN
19g

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INGREDIENTS

  1. 6 oz mafaldine pasta
  2. 6 oz asparagus, trimmed and thinly sliced
  3. 3 garlic cloves, peeled and minced
  4. 2 oz Treeline® Dairy-Free Herb Garlic Cheese
  5. 1 tbsp tomato powder
  6. 2 tbsp vegan butter
  7. 1 oz sun-dried tomatoes
  8. 2 tbsp crispy onions
  9. 1 tbsp olive oil*
  10. Salt*
  11. Pepper*
  12. *Not included
  13. Ingredients are listed for 2 servings. If you're making 4 servings, please double your ingredients by using both meal kit bags provided.
  14. For full ingredient list, see Nutrition.
Allergens: tree nuts (cashew), wheat
Tools: Large pot
Cook Time
2 Servings  |  20 min 4 Servings  |  30 min

Nutrition (per serving)

CALORIES
580
FAT
20g
CARBOHYDRATES
81g
PROTEIN
19g

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INSTRUCTIONS

1
Cook the pasta

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

2
Make the sauce

Heat 1 tbsp olive oil in same pot over low heat. 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: 2 tbsp olive oil)

3
Finish the pasta

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

4
Serve

Divide one-pot mafaldine with tomato cream and asparagus between bowls. Sprinkle with crispy onions and black pepper to taste. Buon appetito!

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