Simple, practical, and full of everyday flavour, Fettuccine with Tomato Cream Sauce and Asparagus is a vegan, vegetarian Italian pasta made with fettuccine pasta, oil, and asparagus in about 40 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.

Recipe Snapshot

  • Prep time: 15 minutes
  • Cook time: 25 minutes
  • Total time: 40 minutes
  • Yield: 4 servings
  • Category: Pasta
  • Cuisine: Italian

Ingredients

  • 6 to 8 oz fettuccine pasta
  • 1 tsp oil
  • 1/3 lb asparagus
  • 3 cloves of garlic minced (divided)
  • 1/2 cup finely chopped onion
  • 2 tsp extra virgin olive oil
  • 22 to 24 oz pasta sauce (I use jarred tomato basil sauce or use easy garlic tomato pasta sauce)
  • 1 tbsp wheat flour or other flour
  • 1/2 tsp dried thyme
  • salt, sugar and pepper to taste
  • 1/2 to 3/4 cup almond milk or non dairy creamer
  • Fresh basil for garnish
  • Nutritional yeast or vegan parm for garnish

Method

  1. Cook the fettuccine according to instructions.
  2. Heat oil in a skillet over medium heat, add asparagus and 1 clove of minced garlic or 1/2 tsp garlic powder. Cook until lightly brown. 4 to 5 mins. Stir occasionally.
  3. Remove asparagus from the skillet and keep aside.
  4. Add onions, 2 cloves of garlic and olive oil and cook until translucent. 4 mins. Add the flour and cook for a minute.
  5. Add tomato sauce, salt, sugar, a good dash of black pepper and thyme and mix in. Cook for 10 minutes until boiling well. Taste and adjust salt and sweet.
  6. Add in the non dairy milk or creamer, asparagus and cooked fettuccine. Mix well and cook for 2 minutes or until heated through. Take off heat and let it sit for a minute.
  7. Serve garnished with nutritional yeast or vegan parm (optional) or fresh basil.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.