This delicious lemon asparagus fettuccine takes less than 15 make, contains over 25g of protein and three of your five-a-day – the most perfect healthy, satisfying midweek dinner recipe.
Nutritional Information
This recipe serves two. Each serving contains 317 calories, 15g of fibre and 25g of protein. One serving contains the full recommended daily amount of vitamin K, 40% of your daily vitamin C and B2, a third of your daily folate and vitamin A and over 20% of your daily vitamin E, B6 and B12, plus 3mg iron.
Ingredient Choices and Substitutions
I’ve used asparagus in this dish as an in season green, but broccoli, string beans or sugar snaps would all work well if asparagus isn’t for you. And if you’d like a creamier, more indulgent version, you can swap the dairy free milk for vegan cream.
I’ve opted for edamame fettuccine. It’s great for this dish because it cooks in 2-3 minutes and adds a protein source to the dish. If you’d prefer to use another gluten free pasta option, take note that this will likely take far longer to cook, and you’ll need to add it much sooner in the cooking process than the edamame fettuccine.
How to store, reheat and does it keep?
Store in an airtight container and keep refrigerated for up to 4 days. You can reheat this dish by microwaving it for 4-5 minutes.
Lemon Asparagus Fettuccine Recipe
15 minute fettuccine with fresh lemon, asparagus and a creamy spinach based sauce. A healthy midweek dinner option with 25g of protein and three of your 5-a-day.
This recipe is gluten free, dairy free and vegan. It does contain nuts and soy.
Lemon Asparagus Fettuccine Recipe
Ingredients
- ½ brown onion diced
- 3 cloves garlic finely chopped
- 100 g edamame fettucine
- 80 g spinach
- 240 ml dairy free milk
- 2 tbsp basil pesto
- 200 ml vegetable stock
- 20 g fresh basil
- Juice of a lemon
- 1 tsp vegan butter
- 120 g fine asparagus
- Generous amount of black pepper
Instructions
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Heat a large frying pan on low medium heat. Add the oil, once the oil is hot, add the onion and garlic and cook for roughly 3 minutes.
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While the vegetables are cooking, add all of the sauce ingredients to a blender and mix until smooth. Once blended, add the blended sauce mix and the vegetable stock. Cook for about 8-10 minutes then add the edamame fettucine and fresh basil. Cook for a further 2-3 minutes until the fettucine is cooked, stirring frequently.
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After the sauce has been cooking for 5 minutes or so, melt the vegan butter in a small frying pan on low medium heat. Add the asparagus and black pepper and cook for a few minutes until the asparagus has started to soften slightly. Remove from the pan, chop the stems in half, then add to the other pan for the final couple of minutes. Stir to combine.
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Add the juice of half a lime and stir before serving.
Serve and enjoy!
Until tomorrow,
Sophie
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