It’s light dish and can be made vegan easily. The asparagus or zucchini is blended to make the sauce. Both vegetables make delicious, creamy sauces without the addition of dairy. You can add cream or not- it’s up to you. I was so happy to learn this new technique for making a vegetable-based creamy sauce. Below is Marta’s recipe and the substitutions I made. Enjoy!
—300g (1 ½ cups) penne pasta
—1 bunch asparagus (or 2 zucchini), chopped small
—1-2 shallots, sliced thin
—2-3 garlic cloves, sliced
—1-2 T olive oil
—1-2 T Butter
—Parsley
—1 lb. shrimp (or salmon)
—½ cup white wine (or veg broth)
—½ cup heavy cream (optional)
Directions:
1. Make asparagus or zucchini puree. In a medium pot, heat 1/2 oil and butter and shallots for couple seconds. Then add in asparagus or zucchini. Cover and add ¼ cup water or so. Cook on low heat until tender. Then blend. Add salt to taste.
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2. Cook shrimp or salmon. In a frying pan, add some olive oil and butter with the garlic. Cook shrimp or salmon for couple minutes, just until shrimp turn pink, or salmon is firm. Set aside off heat.
3. Cook pasta al dente.
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4. Reheat shrimp or salmon. When the pasta is ready, heat shrimp or salmon with white wine for a couple minutes.
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5. Putting it all together. In a large sauté pan, heat zucchini or asparagus purée. Add heavy cream if using and stir on low heat a minute or two. Add cooked shrimp if using and then pasta. Toss and serve. (If using salmon, top on top to prevent it from breaking apart). Serve with some chopped parsley or fresh basil.
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