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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.
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 2
Calories 317 kcal
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.