March 21, 2019

Asparagus Alfredo Pasta Bake

Name: Alfredo and Asparagus Pasta Bake
Prep time: 10 min
Cook time: 31 min
Total time: 51 min
Cuisine: easy family recipes
Ingredients: Salt and pepper to taste; 1-2 tablespoons of minced garlic; 1 ¾ cup parmesan cheese, fresh grated; 2 cups of heavy cream; 1 stick (½ cup) of salted butter; About 1 pound of your favorite large pasta, I used a pantacce pasta shape; 1 pound of thin asparagus, trimmed to remove all of the lower woody stalk; 1 teaspoons of olive or avocado oil

It was a long cold month here on the prairies and all I could crave was warm and cozy comfort food with a few reminders of the spring to come. This Asparagus Alfredo Pasta Bake has all the makings of a hearty family dinner to make your taste buds happy.

Asparagus Alfredo Pasta Bake – Makings of a Cream Sauce

There’s nothing better than a homemade creamed Alfredo sauce and it’s not hard to make from scratch. When you’re craving a comfort meal, I suspect Asparagus Alfredo Pasta Bake would hit the spot. With a melty creamy sauce smothering your favourite pasta noodles, you are sure to satisfy everyone’s hungry bellies at the dinner table.

Personally, I don’t think there is ever such a thing as too much freshly grated parmesan; I love shaved parmesan on salads, roasted veggies and of course pasta. Sprinkle of cracked pepper for the perfect combination. Add parmesan to this Asparagus Alfredo Pasta Bake, and then a touch more for a to-die-for burst of flavour in your mouth.

When the weather turns cool or you’re in need of a hearty meal to feed a group, Asparagus Alfredo Pasta Bake is a great meatless meal option. Add in some cooked cubed chicken breast to this Asparagus Alfredo Pasta Bake for an added level of flavour and to up the layers of a classic pasta recipe.

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Yield: 6

Alfredo and Asparagus Pasta Bake

Prep Time 10 minutes

Cook Time 31 minutes

Additional Time 10 minutes

Total Time 51 minutes

Ingredients

About 1 pound of your favorite large pasta, I used a pantacce pasta shape
 1 pound of thin asparagus, trimmed to remove all of the lower woody stalk
1 teaspoons of olive or avocado oil
1 stick (½ cup) of salted butter
2 cups of heavy cream
1 ¾ cup parmesan cheese, fresh grated
1-2 tablespoons of minced garlic
Salt and pepper to taste

Instructions

This dish can be served as soon as it is mixed together or you can put it in an oven safe serving dish and bake for about 25 minutes at 375 degrees.

Cook the pasta to package instructions.

In a large non stick pan, heat the oil and saute the asparagus until fork tender then set to the side to cool for a few minutes so you can handle it.

Heat a small pot over medium heat. Melt the butter and add the garlic, saute the garlic in the butter for about 5 minutes or just until it starts to have a golden hue to it. Then slowly add in the cream. Continue to simmer everything together for an additional 5 minutes, stirring occasionally.

Whisk in the cheese, stirring constantly, until you have a perfectly smooth sauce. Add the salt and pepper to preference.

Pour over the pasta and stir well to coat every piece.

Add the cooked asparagus to the top of the bowl.

You may now serve everything as it is or cover with a lid or foil and bake.

This is delicious both ways, and leftovers should keep nicely for up to 5 days.