Pasta goes well with green or white asparagus. Combined with fresh herbs and tomatoes, this vegan spaghetti recipe is perfect for the asparagus season. Spelt spaghetti, especially the whole grain variety, contains more nutrients than wheat noodles and last longer.
Prep Time: 00:15 – Cooking Time: 00:20 – Total Time: 00:30
1 bunch of spring onions
2 bunch asparagus green or white
500 g spelt spaghetti
1 tbsp olive oil
50 ml white wine alternatively: vegetable broth
150 g of coconut cream
Salt at will
Pepper at will
40 g pine nuts
1 bunch of leaf parsley
Cocktail tomatoes for decoration
Clean the spring onions and asparagus, wash and cut into pieces. Peel the white asparagus well.
Bring about 2 liters of salted water to a boil and cook pasta for 8 minutes until firm.
Heat the oil in a pan and fry the spring onions and asparagus. Deglaze with white wine and cook for about 5 minutes until the white asparagus is soft enough.
Stir in the coconut cream and season with the spices. Add the spaghetti and fold.
Roast pine nuts in a small pan. Wash parsley, shake dry and chop.
Garnish the spaghetti dish with cocktail tomatoes, sprinkle with parsley and pine nuts.