And despite it containing cream, this recipe is actually vegan friendly! Combined with linguine, shallots and mushrooms, we recommend serving this gorgeous dish whenever you're craving a comforting dinner.
- 500ml Oatly Organic Creamy Oat
- 30g linguine
- 2 shallots, finely chopped
- 2 cloves of garlic, crushed
- 250g asparagus
- 100g mushrooms, chopped
- 2 tablespoons sugar
- 1 vegetable stock cube
- 3 tablespoons chopped parsley
- 100g walnuts
- 1⁄2 lemon
- Salt and freshly grounded black pepper
Method1 Heat a large frying pan over medium high heat. Add walnuts to the hot, dry pan and cook until walnuts starts to brown. Set aside.
2 In a large pot of boiling salted water, cook pasta according to instructions.
3 Break off the tough ends of the asparagus and cut them into equally sized spears. Sauté the asparagus with olive oil in a large skillet on medium-high heat until tender. Season with salt and black pepper and set aside.
4 In a large skillet heat oil over medium-high heat, add the mushrooms and cook for 4 to 5 minutes or until tender. Then add the shallots and garlic and cook until soft.
5 Crumble the stock cube into the pan, and then add the sugar and dairy-free cream alternative. Squeeze over lemon juice, bring to boil and let it simmer for 10 minutes.
6 Add the asparagus, parsley and pasta. Toss gently to coat and season to taste with salt and pepper. Serve sprinkled with toasted walnuts.
Prep Time10 minutes
Cook Time30 minutes
Nutrition InformationServes 4
Check out these other delish pasta recipes:
Mac and Cheese With Spinach
Goat's Cheese and Summer Vegetable Linguine
Smoked Salmon and Prawn Pasta
Creamy Mushroom and Chicken Spaghetti
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Check out our gallery of delicious soups below