Asparagus cream pasta

Asparagus cream pasta

Making a cream out of the stalks means that every mouthful of pasta will have a delicious taste of asparagus

Difficulty and servings

Easy

Serves 2

Preparation and cooking times

Preparation time

Prep 10 mins

Cook time

Cook 30 mins

Vegetarian

Vegetarian

Method

  1. To prepare the asparagus, cut off and discard the woody ends, then neatly cut the tips away from the stalks. Keep the tips and stalks separate. In a small saucepan bring the cream and garlic to the boil. Take off the heat, remove the garlic, then set the pan aside.
  2. Cook the stalks in boiling salted water for about 4-5 mins until tender, drain, then tip into the cream with the grated parmesan. Blitz with a hand blender until smooth.
  3. Cook the pasta according to pack instructions, then throw in the tips 2 mins before the end of cooking time. Gently reheat the cream, drain pasta, then tip into a bowl with the cream. Toss, divide into pasta bowls, top with parmesan shavings and serve.

Per serving

931 kcalories, protein 28g, carbohydrate 100g, fat 47 g, saturated fat 26g, fibre 5g, sugar 5g, salt 0.53 g

Recipe from Good Food magazine, May 2007.

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Latest comments and suggestions

Results 41-60

  • Binder photo vhoracek

    25 May 2010

    vhoracek rated this recipe

    4 stars

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  • Binder photo Miriane

    08 June 2010

    Miriane rated this recipe

    4 stars

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  • Binder photo Natalie

    10 June 2010

    Natalie rated and commented on this recipe

    5 stars

    Very tasty, easy and quick. I've added chicken and bacon a few times too.

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  • Binder photo Jenna

    10 June 2010

    Jenna rated and commented on this recipe

    5 stars

    This was a big hit! I added pancetta (as my boyfriend will not eat a meal without meat!) and some mushrooms - really lovely and will definitely make again!

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  • Binder photo Karen

    12 June 2010

    Karen rated and commented on this recipe

    5 stars

    High in cals but worth it. I too added a splash of white wine and as hubby a definite meat eater added some chicken breast, Yum!

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  • Binder photo emles

    10 July 2010

    emles rated and commented on this recipe

    5 stars

    Really nice pasta, great taste and very naughty! think next time i do it i will leave the garlic in, we added some bacon and a touch of chilli oil to give it a kick. May try using creme fraiche next time instead of cream to reduce the calories. Love it though!!

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  • Binder photo Frederike

    15 July 2010

    Frederike rated this recipe

    4 stars

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  • Binder photo Young.Cook.Sophie

    10 October 2010

    Young.Cook.Sophie commented on this recipe

    omg looks lush, will definitely try this

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  • Binder photo lindeens

    04 December 2010

    lindeens commented on this recipe

    Lovely dish! Even meat lovers will like it ;) Next time will add a bit smoked smth I think just to make more rich in taste.

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  • Binder photo lindeens

    06 February 2011

    lindeens rated and commented on this recipe

    5 stars

    Super tasty! Served with lean smoked duck.

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  • Binder photo Susie

    19 March 2011

    Susie rated and commented on this recipe

    4 stars

    simple but effective, a luxurious tasting yet easy to make dish

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  • Binder photo Abisnail

    26 April 2011

    Abisnail rated and commented on this recipe

    4 stars

    Very yummy. Make sure there's enough parmesan to sprinkle on the top though as this really brings it to life.

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  • Binder photo sharonanne

    03 May 2011

    sharonanne rated and commented on this recipe

    5 stars

    If you grow your own veg try this dish with runner beans when they start - it's equally as good if not better!

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  • Binder photo KJF_UK

    05 May 2011

    KJF_UK rated and commented on this recipe

    3 stars

    A nice basis for a dish, but you really need to add something to it, or it's just too bland.

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  • Binder photo Carol

    15 May 2011

    Carol rated and commented on this recipe

    5 stars

    Fab, fab, fab. This recipe is so easy. My husband, who isn't fond of pasta, asked me to make this and absolutely loved it.

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  • Binder photo GHLovesfood

    28 May 2011

    GHLovesfood rated and commented on this recipe

    5 stars

    Really lovely dish. I cooked off some white wine in a pan before adding the garlic and cream, and added plenty of black pepper. I served it with the parmesan and some toasted pinenuts. Delicious. Even my 2 year old scoffed his portion!

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  • Binder photo Fluffysammy

    22 June 2011

    Fluffysammy rated and commented on this recipe

    5 stars

    Just this min finished eatting this and all i can say is yummy! I will def be making it again and again and again, I added some smoked bacon to the sauce after i blitzed it.

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  • Binder photo Kat

    12 August 2011

    Kat rated this recipe

    4 stars

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  • Binder photo AlexaMJones

    13 September 2011

    AlexaMJones rated and commented on this recipe

    5 stars

    Added some crispy fried bacon (3 large rashers) chopped into small pieces at the end. Worked well.

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  • Binder photo Heather

    16 September 2011

    Heather rated and commented on this recipe

    5 stars

    Tried this recipe twice, first time I added diced chicken and the second time I added bacon and left the garlic in the cream when blitzed. Both tasted great but better with the bacon. Highly recommend

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Difficulty and servings

Easy

Serves 2

Preparation and cooking times

Preparation time

Prep 10 mins

Cook time

Cook 30 mins

Vegetarian

Vegetarian

Just five ingredients

Ingredients

  • 1 bunch asparagus
  • 142ml tub double cream
  • 2 garlic cloves , peeled, but left whole
  • 50g parmesan , half grated, half shaved
  • 250g tagliatelle
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Per serving

931 kcalories, protein 28g, carbohydrate 100g, fat 47 g, saturated fat 26g, fibre 5g, sugar 5g, salt 0.53 g

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