Garlic Cream Sauce with Bowtie Pasta and Asparagus
Ingredients
- 6 cloves garlic, minced
- 1 1/2 cups oatmilk or dairy
- 1 1/2 tablespoons cornstarch
- 1 tablespoon olive oil
- 1/2 cup salted pasta water
- 8 ounces bowtie pasta
- 1 pound asparagus
- Fresh chopped tomatoes (optional)
- Capers (optional)
Preparation
Set 4 quarts of water to boil.
Section asparagus into thirds and discard the bottom woody part.
Mince garlic if not already done.
Add olive oil to a saute pan and heat to medium.
Add garlic and asparagus to the pan, toss to coat in oil, and saute for 2 minutes.
Add 1/4 cup water to the pan, cover, and cook for 5 minutes.
Add 1/4 cup salt to the boiling water.
Cook bowtie pasta in the boiling water until al dente, about 10 minutes.
Scoop out 1/2 cup of the starchy, salty pasta water and set aside.
Drain the pasta without rinsing.
While the pasta is cooking, mix cornstarch with milk and add to the asparagus pan.
Set the pan to medium-low heat and cook uncovered for 5 minutes.
Add the saved pasta water, stir, and heat for 2 minutes.
Add the drained pasta, toss to combine, and heat on low for 5 minutes.
Optionally, add fresh chopped tomatoes and capers.
