Don't Need Much Money is exactly what it sounds like: a site about needing less, so you have more. More time. More freedom. More room to actually live. The idea is simple. The less money you need to survive, the more time you have to thrive. Lower your living costs, live a healthy lifestyle focused on longevity and mobility, stay out of debt, and build a little savings, and you buy yourself something far more valuable than money: time. Time to do what you actually love, spend with people you care about, and put toward things that matter. This site is my own real life running that experiment. Most of what you'll find here are recipes and day-to-day habits. They aren't filler posts, it's intentional. Cooking from scratch, buying smart, wasting less, eating well, and staying healhty, fit, and limber all without spending much are some of the most direct ways I practice this philosophy day to day. This blog doubles as my own recipe box and exercise notes, and I share it b...
I love buying asparagus in bulk when it is in season in early spring. It is when this vegetable is most flavorful and at the best price. I recently bought over 2 pounds and have been experimenting with ways to use it within a one week timeframe. For this post, I tried to transform asparagus into a creamy pasta sauce, but with my dairy allergy, I was trying to do it without using any cream or dairy. My experiment worked! It was so flavorful and delicious when mixed in with cooked spaghetti. Give this recipe a try if you are tempted by asparagus in the store and want inspiration on how to cook it.
Ingredients
- 8 ounces pasta of your choosing (half a box/packet)
- 2 tablespoons olive oil
- 12-15 asparagus spears
- 1/4 cup diced onion or 1 tablespoon onion powder
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 tablespoon all purpose flour
- 1/2 teaspoon garlic powder
- 2 teaspoons lemon juice
- 1 cup chicken or vegetable broth (if you are okay with dairy, you can substitute 1/2 cup of broth with 1/2 cup of half and half)
- 1/4 cup grated parmesan or pecorino cheese for topping the pasta (optional)
Directions
- Cook the pasta.
- Snap the ends of the spears off by bending them. They will snap where they are tender.
- Dice the asparagus into 1-1.5 inch chunks.
- Heat the oil over medium heat. Add the asparagus, onions, salt, and pepper and cook for 3-4 minutes.
- Add the flour and garlic powder and stir to evenly coat everything with flour.
- Add the lemon juice and 2-4 tablespoons of broth. Smooth out any clumps of flour.
- Add the remaining broth and simmer for 5 minutes.
- Pour the mixture into a blender and blend on high for 1 minute until smooth. Be careful blending hot liquids to allow the steam to release by cracking the lid or covering with a towel instead of the lid.
- Pour the blended asparagus sauce over the cooked pasta and stir to coat. Add the cheese when serving.
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