EASY BAKED ASPARAGUS CREAM PASTA

Who doesn't enjoy eating a creamy style pasta dish? I don't know a single person that doesn't but I do know a lot of people that are watching their diets, so I thought the next best thing to using real cream would be using a condensed creamed soup. That is exactly what I did with this pasta sauce. I also decided to echo the same flavour as the canned asparagus soup by adding fresh asparagus in the dish as well. I thought I would add even more flavour to this simple dish by baking it with freshly grated Parmesan cheese and mozzarella cheese. This dish would easily serve a huge crowd, just make sure to double up the recipe.

Serves 4

Preheat the oven to 400 Degrees F.

Baking time: 30 minutes

Ingredients:

  • 1 lb Scoobi-doo pasta or penne pasta (roughly serves 4)
  • 1 can of cream of asparagus or celery soup (284 ml)
  • 2 tbsp olive oil
  • 1 bundle of asparagus, cut into thirds
  • 1 shallot, minced
  • coarse salt
  • freshly cracked black pepper
  • 2 garlic cloves, grated
  • 1/2 cup milk (or more if you want to thin it out)
  • 1 pint of cherry tomatoes, halved
  • 1/2 cup freshly grated Parmesan cheese
  • 1/2 cup grated mozzarella cheese
  • handful of chopped fresh parsley (optional)

1. Put on a large pot of boiling water. Salt the water then add in the dry pasta and let it cook until al dente. Meantime, preheat another shallow pan on medium high heat and drizzle in the olive oil. Saute the minced shallot and the asparagus for 5 minutes, making sure to season them with salt and pepper, then add in the canned asparagus soup and the milk. Grate in the garlic cloves and whisk the ingredients altogether. Once it has all come up to a boil drop the heat back to low.

2. Once the pasta has finished cooking, drain the pasta then add it into the sauce. Mix it gently altogether, adding in the halved cherry tomatoes. You want to make sure that the tomatoes don't turn mushy in texture. Pour the pasta into a greased casserole dish and sprinkle over the two cheeses. Put it into the oven for about 30 minutes or until the cheese starts to turn a bit brown. Sprinkle on chopped parsley and serve immediately.

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