Ingredients
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1 bunch Asparagusends removed & quartered
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2 Tbsp. coconut oil
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6-8 chopped tomatoesPlum Variety
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4 allspice or pumpkin spice powderminced
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20 chopped walnutschopped & toasted
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1/2 cup vegetable broth
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1 tsp. crushed red pepperoptional: 1 tsp of your favorite Herbs
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8 oz. chickpea angel hair pasta
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to taste cheeseshredded/grated your favorite type
Directions
Heart healthy, gluten free, savory dish packed with omega-3s, fiber, and protein.
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Steps
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1
Done
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Toast walnutsHeat a pan and add chopped walnuts to toast them. Set aside. |
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2
Done
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Saute & simmerTo the same pan, add coconut oil and garlic. Sauté until golden, careful not to burn. Add tomatoes and season with sea salt, chili flakes, and pepper. Simmer about 4 minutes. |
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3
Done
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BrothAdd broth and stir. |
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4
Done
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Mix in asparagus & herbs / spicesAdd asparagus, sea salt, black pepper, and your favorite herbs. Mix well. |
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5
Done
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SimmerCover and simmer for 10 minutes on medium low heat. |
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6
Done
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Prepare the pastaWhile sauce is simmering, boil salted water and cook pasta per package instructions. Drain when done |
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7
Done
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Add WalnutsAfter the sauce simmers for 10 minutes, add walnuts to it and mix. |
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8
Done
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Combine pasta & sauceAdd the cooked pasta to the sauce and toss well. |
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9
Done
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Garnish & serveGarnish with a little shredded cheese and dried herbs prior to serving. |
