Spaghetti Alfredo with Asparagus
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This asparagus-embellished classic is not only creamy and delicious, but it's ready in 30 minutes
[1 Cup = 250 mL]
350 g spaghetti
250 g asparagus tips
50 g butter, unsalted
4 cloves garlic, chopped
2 packs of Schwartz Authentic Spaghetti Carbonara Mix (or 65 g of plain flour)
1 cube of chicken or vegetable stock
1 cup of oat milk
1/2 cup of reserved pasta water
1 cup grated mozzarella cheese
1 tsp Vegeta
1/2 tsp pepper
salt, to taste
1 tsp parsley, oregano, basil, and garlic granules/minced
1. Bring a large saucepan of salted water to a boil, then cook the spaghetti for 14 minutes. Wash and cut the asparagus into 5 cm pieces and add to the spaghetti in the last 4 minutes of cooking time.
2. In the meantime, heat a wok over medium heat to melt the butter, then fry the garlic for 30 seconds or until aromatic. Mix in the carbonara mix and chicken broth until combined with the butter, then pour the milk and continue to stir until thickened.
3. After a couple of minutes, add the cheese and season to your liking. At this point, the pasta should be done. Drain it and reserve about half a cup of the pasta water to add to the sauce. You can add more or less depending on how thick you would like your sauce to be.
4. Toss the spaghetti with the sauce and serve.
The measurements in this recipe serve up to 4 people; for one serving I would recommend using half of everything (except for the chicken stock - you can still use one cube).
Špageti Alfredo sa Šparogma