You must try this! A simply gorgeous taste!
Creamy Red Chili Fettuccine with Asparagus
1 onion, chopped
1/2 leek, chopped
4-5 asparagus spears, chopped
200ml oat cream for cooking
100 ml tomato paste
1/2 tsp umeboshi vinegar
1/4 tsp garlic powder
1/4 tsp dried oregano
chopped fresh parsley
1 package (250g) vegan red chili pepper fettuccine (whole grain if possible)
Heat the coconut oil in a saucepan over medium-high heat. Add the onion and leek. Sauté for 5 min, then add asparagus. Sauté for another 5 min. Add salt, oregano, garlic powder and umeboshi vinegar. Mix well and add the oat cream and the tomato paste. Mix well again, lower the heat and let it simmer, for 10min, stirring occasionally.
Meanwhile, cook the red chili fettuccine in a large sauce pot, as directed on package.
Drain cooked fettuccine and add back to the sauce pot. Pour the creamy sauce over and stir until well coated. Sprinkle with fresh parsley and enjoy!