(while you can't see the cream sauce too well on our dish i promise it's there - it's hiding under the pasta & asparagus!) one of our favorite combinations would be asparagus + pasta + pine nuts. 'cause asparagus + pine nuts = mmmmmmmmm! and you can't go wrong with pasta + cream sauce. they're all tasty equations! :) we've never cooked with shallots before; actually, i'm not too sure i've even had shallots before, but about a month ago i picked up a small shallot (i blame Top Chef) to try, and i found it last week when i was rummaging around in my "onion bin" for a bunch of garlic cloves (i love finding stuff i've forgotten about). we wanted to try another cream based sauce 'cause urban vegan's had us wanting more - so we decided to use the shallot and see what happened. oh my - it was a good choice, indeeds! shallots are like little mild onions of yumminess, and paired with the garlic cloves and nooch they made for a really tasty cream sauce. i quite enjoyed it (i might be tweaking this a tad bit more to make it even more stellar. maybe try adding in some black pepper, veggie stock, ground cashews? who knows!) and dan said it was "super delish!". hooray for tasty shallots - i'm glad we gave them a try!
1 small shallot, minced
3 large cloves garlic, minced
2 tbsp margarine (we used earth balance. although after this tub is empty we're breaking up with e.b.)
1 cup plain rice milk
1 tbsp corn starch
1 tbsp nutritional yeast (yay for B12!)
2 tsp olive oil
1 large bunch of asparagus, cut into 2" pieces(& tough ends removed)
4 cups cooked whole wheat pasta (we used rotini this time)
a pinch of sea salt
2 more tsp olive oil
3 tbsp pine nuts, toasted
1 tbsp water
what you'll need:
- medium sized sauce pan/skillet
- large sauce pan + lid
- small mixing bowl
- whisk (optional)
what'cha gotta do:
in the large pan heat up 2 tsp olive oil on medium high heat. once the oil is hot add in the pieces of asparagus and saute for 3 minutes. add 1 tbsp water to the pan & cover. let this "steam" for about 3 more minutes. uncover, cook for another minute, remove from heat & set aside (or cook for a little longer for more tender asparagus).
dissolve rice milk + corn starch in the small mixing bowl and set aside.
while your asparagus is cooking heat 2 tsp olive oil on medium heat. add minced shallot & garlic - cook for about 2-3 minutes (until garlic & shallots start to get really fragrant). reduce heat just a tad and melt the margarine. once that's melted whisk in nutritional yeast & rice milk/corn starch mix. cook for 10 minutes, whisking about every minute or so. once it's thickened up remove from heat & pour cream sauce over your pasta, top with sauteed asparagus & toasted pine nuts, and enjoy! hoooooooooooray for shallot cream sauces of yumminess!
p.s. - this makes for 2 good sized "dinner portions", or 4 smaller "lunch sized portions".