White Wine Pasta with Asparagus

• servings: 2 servings
• active time: 10 minutes
• total time: 30 minutes

Ingredients

8 oz dry orecchiette

1 tbsp olive oil

4 garlic cloves (diced)

1/4 yellow onion (diced)

10-15 asparagus stalks (trimmed and cut in 2 inch pieces)

4 tbsp vegan butter

1/2 cup dry white wine

juice of half a lemon

pepper (to taste)

OPTIONAL TOPPINGS (fresh parsley, vegan parmesan, red pepper flakes)

Directions

Bring a pot of water to a boil and cook orecchiette according to package instructions.

While orecchiette is cooking, heat olive oil over medium heat. Add garlic and onion to the pan and cook for 2-3 minutes, stirring frequently. Add asparagus and cook for an additional 3 minutes, stirring occasionally.

Increase heat to medium-high and add butter, white wine* and lemon juice. Bring to a boil and then put on low and simmer for 5 minutes (or until sauce has reduced by about half).

Add drained pasta to the pan and stir to combine.

Serve and top with optional toppings of choice.