Creamy Lemon Pasta

Creamy Lemon Pasta

Serves 4

Calories per serve: 350cal

Time: 30min meal



  • 4 asparagus spears
  • 4ml extra virgin olive oil
  • Salt and pepper, to taste
  • 300g pasta of your choice
  • 1 1/2 teaspoons EVOO
  • 1 small onion, diced
  • 2 garlic cloves, minced
  • 285g cannellini beans, rinsed and drained
  • 80ml vegetable broth
  • Juice of 1/2 lemon
  • 1/2 teaspoon salt
  • Black pepper
  • Fresh parsley, to garnish
  • Zest of 1 lemon, to garnish



  1. Preheat oven to 220C and bring a pot of water to a boil
  2. Snap off the bottoms of the asparagus. Toss theasparagus with the oil, salt and pepper.
  3. Spread the asparagus out on a baking sheet in oneeven layer. Roast for 15-20mins until tender and

    starting to brown.

  4. Meanwhile cook the pasta according to packageinstructions.
  5. While the pasta is cooking and the asparagus roasting,make the sauce.
  6. Heat oil in a pan over medium-high heat. SauteĢ thediced onion for 4 to 5mins until soft and translucent.

    Add the minced garlic and saute another 1-2mins.

  7. Combine the beans, onion/garlic mixture, vegetablebroth, lemon juice and salt in a blender and puree until

    smooth. Add a little more broth to thin if needed.

  8. To serve, combine the pasta and sauce and serve the asparagus either on the side or chopped and mixed inwith the pasta.
  9. Garnish with lemon zest, parsley and an extra squeezeof fresh lemon!
  10. Enjoy!
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