Make the most of seasonal spring greens, like your herbs and asparagus and throw together this easy midweek pasta recipe.
If you’d like to make this recipe low-carb, simply swap out the pasta for courgette noodles or cut your own slices (no need to buy the fancy stuff or even use a spiraliser). Simply cut your courgettes into a shape that resembles penne and then lightly boil and then sauté in olive oil. While this recipe is plant-based, you could easily use cow’s milk and add grated Parmesan instead of the nutritional yeast. Short on time? You could also cook the asparagus in an air-fryer or pan, just watch for burning! And check that it’s cooked through but still has a little bite.
What You Need:
- Bunch of asparagus (about 150g)
- 2-3 lemons, zested and cut into slices
- Olive oil
- Salt & pepper
- Pasta of your choice, cooked according to package instructions
For the white sauce:
- 2 tbsp tbsp olive oil
- 2 cloves garlic sliced into slivers
- 2 tbsp flour (a gluten-free all-purpose flour blend works just as well)
- 1-2 cups plant milk (I used oat)
- 2-3 tbsp nutritional yeast (to your taste)
1/ Preheat the oven to 190-200 degrees Celsius. Roast asparagus topped with lemon slices, olive oil and salt & pepper for about 20 minutes, until tender with a slightly charred.
2/ While the asparagus cooks, prepare your pasta according to package instructions and make the white sauce.
3/ Start by sautéing the garlic slices in the olive oil until just cooked. Add the flour and stir to combine and immediately start adding the milk, a little at a time, constantly stirring. Make sure to get the lumps out (a whisk works best). When you have the desired volume and consistency, add the nutritional yeast and a squeeze of lemon juice.
4/ Stir your cooked pasta into the white sauce to coat. Once your asparagus is cooked, remove from the oven and slice into bite-sized pieces then add these to the pasta and sauce mix. Garnish with lemon zest, seasoning and more nutritional yeast (or Parmesan).