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Tarragon sauce is ladled over cooked pasta and asparagus tips

Fresh tarragon pasta


  • Author: Denise
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings 1x
  • Diet: Vegan

Description

Delicate fresh tarragon sauce has a distinct flavor is 5-ingredient easy and brightens up asparagus and pasta for a deliciously quick plant-based dinner.


Scale

Ingredients

  • ¼ cup finely chopped onion or shallot
  • 1 ½ cups white wine or vegetable broth
  • 2 sprigs fresh tarragon plus 1-2 tsp. finely chopped
  • 1 cup plant milk
  • 2 Tbsp. arrowroot (you can also substitute cornstarch)
  • ¼ cup vegetable broth
  • 10 oz. (300 gm) asparagus tips
  • Pasta for 4 people (we used 10 ounces or 300 gms.)

Instructions

  1. Small dice the onion and finely dice 1-2 tsp. fresh tarragon leaves.
  2. Wash and prepare the asparagus tips and set them in the steamer.
  3. Measure out your pasta and start the pasta water.
  4. Heat a smaller saucepan over medium and then add the onion and sauté it for 5 minutes to soften it. Add a tablespoon of water to the pan if the onion starts to stick.
  5. Add the wine and tarragon stalks to the pan and bring it to a low simmer.
  6. Cover the pan and simmer for 15 minutes to infuse the tarragon flavor.
  7. Remove and discard the tarragon sprigs.
  8. *If your pasta water is ready, pour in the pasta as the rest will go quickly.
  9. Whisk in the plant milk.
  10. In a small cup, mix together the arrowroot, and ¼ cup of vegetable broth. Add this to the sauce and whisk to ensure that there are no lumps.
  11. Taste and add 1-2 tsp. finely chopped tarragon if desired. Add several turns of ground black pepper and a pinch of salt if desired.
  12. *Start your asparagus while the pasta finishes cooking. Whisk the sauce frequently and keep it on a low simmer until you are ready to serve.
  13. To serve, arrange the pasta on 4 plates and add the asparagus. Pour the sauce directly over.
  14. Serve with lemon wedges if desired.

Notes

  • Nutritional information includes asparagus and pasta.
  • I don’t recommend using dry tarragon, but if you do, you’ll want to use 3 Tbsp. dry for the simmering plus additional after you add the plant milk.
  • This basic sauce can also be combined with cauliflower and cashews for a tarragon bechamel.
  • Category: Main Courses
  • Cuisine: French

Keywords: tarragon sauce

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