The result is a very rich, very satisfying vegan pasta bake that will definitely impress some guests if you had to serve it at a put the pasta on to cook while you prepare the vegetables for the bolognese sauce.
Recipe Summary Ham And Asparagus Fettuccine
I LOVE fettuccine, and when made with a bit of leftover ham it takes on a heartiness and richness so filling there isn't room for dessert!Ingredients | Creamy Vegetable Pasta Bake Recipes
12 ounces dry fettuccini noodles
8 ounces fresh asparagus, trimmed and cut into 2 inch pieces
½ cup butter
2 cups heavy cream
¾ cup grated Parmesan cheese
¼ teaspoon garlic powder
¼ teaspoon ground black pepper
1 pinch cayenne pepper
½ pound cooked ham, diced
Directions
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente. Stir asparagus into pot in the last five minutes of cooking; drain.
While pasta is cooking, heat butter and cream in a medium saucepan over medium heat. When mixture begins to bubble, stir in Parmesan, garlic powder, pepper and cayenne. Continue cooking until mixture thickens, stirring occasionally. Stir in ham and heat through.
Toss pasta and asparagus with sauce and serve immediately.
Info | Creamy Vegetable Pasta Bake Recipes
prep:
5 mins
cook:
15 mins
total:
20 mins
Servings:
6
Yield:
6 servings
TAG : Ham And Asparagus Fettuccine
Side Dish, Sauces and Condiments Recipes, Sauce Recipes, Pasta Sauce Recipes, Creamy, Alfredo Pasta Sauce Recipes,
