one pot parmesan "bacon" and asparagus pasta
A quick weeknight dinner that's light but cozy. I like this for rainy evenings where I can pretend it's cold out.
Ingredients
- 2 shallots, thinly sliced
- 4 cloves garlic, minced
- 1 tbsp lemon zest
- 1/2 tsp red pepper flakes (or to taste)
- 1 lb short-cut pasta (I like shells or elbows. Or shellbows...)
- 4 cups vegetable broth (or water)
- 1/2 lb asparagus, trimmed and sliced in half or thirds
- 1 cup canned coconut milk (or heavy cream)
- 1/4 cup lemon juice
- 1/2 cup tofu bacon or regular bacon, chopped
- fresh herbs and black pepper, to serve
Instructions
- Heat 1 tablespoon olive oil in a large skillet or Dutch oven over medium heat. Saute the shallot until fragrant and translucent, about 2-3 minutes. Stir in the garlic, lemon zest, and red pepper flakes for one minute.
- Pour in the pasta and toss in the seasonings until coated, then add the broth. Bring to a simmer. Boil according to package directions. In the last 5 minutes of cooking, add in the asparagus. Do not drain the water.
- Stir in the parmesan cheese and coconut milk until the cheese melts. Toss in the lemon juice and tofu or regular bacon until warmed through.
- Divide the pasta amongst bowls and serve with fresh herbs and black pepper, as desired.
Notes
*Tofu bacon: I love this recipe when I have random tofu bacon left over from some recipe or another. If you'd like to whip up a batch, allow an extra hour for prep time and reference this recipe here!