Fettuccine with creamy asparagus sauce recipe

Ingredients

• 1 tablespoon olive oil
• 1 yellow onion, diced
• 2 cloves garlic, minced
• 1 orange bell pepper, diced; reserve ⅓ for garnish
• 3 cups chopped fresh tomatoes
• ½ cup unsweetened almond milk
• 2 tablespoons fresh basil, chopped
• 2 tablespoons fresh parsley, chopped
• ¼ cup green olives, sliced
• 2 cups asparagus, fibrous end of stalk removed, sliced into 1½ inch pieces
• Sea salt to taste
• ½ teaspoon freshly ground black pepper
• 1 box fettuccine (16 oz), cooked

1. Heat the oil in a large skillet over medium heat and sauté the onion, garlic, and orange pepper until the onion is translucent.
2. Add the tomatoes, almond milk, basil, parsley, olives, asparagus, salt, and pepper and simmer for 15 – 20 minutes.
3. Toss the cooked fettuccine with the asparagus sauce until well coated. Garnish with peppers.