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Midweek Lemony Asparagus Spring Pasta

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).

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