This pasta al limone is a one-pan dish. So little washing up. And easy, for example when you are on holiday. The lemon makes it a fresh paste. It is a vegan dish.
A tip from Antoinette Hertsenberg and Eva Koffeman: do not use fresh pasta from the refrigerator for this recipe, but just a good bag of dry pasta. It absorbs the sauce better.
Ingredients, for 4 people
- 2 organic lemons
- 1 kilo green asparagus
- olive oil
- salt and pepper
- 4 cloves of garlic
- 500 milliliters of stock
- 500-750 milliliters of oat milk barista
- 1 tablespoon vegetable butter
- 500 grams of dry pasta of your choice
Preparation of pasta al limone
Preheat the oven to 200 degrees. Grate the zest of the lemons. Cut one lemon into thin slices and juice the other.
Wash the green asparagus and cut off the bottom few centimeters (the woody end). Place them on a baking tray and place the lemon slices on top. Drizzle with olive oil, salt and pepper. Roast the asparagus in the oven for 20 to 25 minutes or until al dente.
Also read: What are the differences between white and green asparagus?
In the meantime, chop the garlic and fry it for 1 minute in a high pan in a layer of olive oil. Then add the stock, oat milk and vegetable butter. Let simmer for 1 minute and add the pasta. Cook until the pasta is done and has absorbed the liquid. Add more oat milk if it becomes too dry.
Stir the lemon zest and lemon juice into the cooked pasta. Remove the asparagus from the oven and grind some pepper over it. Spoon the pasta onto plates and serve the asparagus on top of the pasta. Enjoy your meal!
Look for more recipes from Time for MAX on our recipe page.
(Source and photo: Antoinette Hertsenberg and Eva Koffeman)
