Step 1

Cook the fettuccine according to instructions.

Step 2

Heat oil in a skillet over medium heat, add asparagus and 1 clove of minced garlic or 1/2 tsp garlic powder. Cook until lightly brown. 4 to 5 mins. Stir occasionally.

Step 3

Remove asparagus from the skillet and keep aside.

Step 4

Add onions, 2 cloves of garlic and olive oil and cook until translucent. 4 mins. Add the flour and cook for a minute.

Step 5

Add tomato sauce, salt, sugar, a good dash of black pepper and thyme and mix in. Cook for 10 minutes until boiling well. Taste and adjust salt and sweet.

Step 6

Add in the non dairy milk or creamer, asparagus and cooked fettuccine. Mix well and cook for 2 minutes or until heated through. Take off heat and let it sit for a minute.

Step 7

Serve garnished with nutritional yeast or vegan parm (optional) or fresh basil.