Recipe by Robin Enotera
1 bunch of fresh asparagus, cleaned and tough bottoms of the stems removed
1 cup *TVP (textured vegetable protein)
1 medium white onion, diced
3/4 cup boiling water
1/4 cup olive oil
1 clove garlic, minced
1/2 teaspoon salt + more for pasta water
1/4 teaspoon ground pepper
Hot pepper flakes, to taste
Grated non dairy Parmesan style cheese, to taste
1 package 375g package of pasta, ( spaghetti or fettuccine work best but any cut of pasta will work)
Chop asparagus into 1/2 inch pieces.
Rehydrate TVP with 3/4 cup boiling water.
Add oil and onion to fry pan and sauté on medium heat until translucent and fragrant. Add rehydrated TVP and 1/2 teaspoon salt. Fry on medium/high heat allowing the TVP to develop crispy bits. Turn heat down to lowest setting , stir in minced garlic, black pepper and hot pepper flakes.
Bring a large pot of water to boil and season with a generous sprinkle of salt. Add chopped asparagus and allow to boil until just done ( approximately 3 minutes once it comes back to boil after adding the asparagus).
Strain asparagus and add directly to the pan with TVP, reserving water to boil pasta.
Cook pasta in the asparagus water. Just before draining the water, add 2 large ladles of the pasta water to the asparagus/ TVP pan. If using “cheese”, add a generous handful to the asparagus sauce and stir in.
Pour the asparagus sauce over the drained pasta and toss to incorporate. Plate and top with more non dairy“cheese” and pepper or hot pepper flakes.