Lemon and Asparagus Pasta


  • Organic green lentil penne
  • 400g tin cannellini beans, drained and rinsed
  • 1 garlic clove, roughly chopped
  • 1 vegetable stock cube, made up to 150ml
  • 1 lemon, zested and juiced
  • 250g green beans, cut into 3cm lengths
  • 5-6 asparagus
  • 1 red onion, chopped
  • 1 tsp chilli flakes
  • 1 can coconut milk


  1. Prepare your vegetables; onions, garlic. Removing the top half of the asparagus and peeling of the skin
  2. Heat up a pan with oil, add your asparagus and peel skin. Once cooked set aside
  3. Add your onions and garlic once they are sauteed, add your lemon juice to the pan
  4. Bring a large pan of water to the boil and cook the spaghetti for 6 mins.
  5. Sprinkle your chilli flakes and add your cannellini bean then pour in your coconut milk. Let this mix thoroughly.
  6. Cook the pasta: Cook the pasta according to package directions.
  7. Stir in your cooked pasta to the pan
  8. Serve up and add your asparagus skin on top of your pasta with the nicely cooked skin
Lemon and Asparagus Pasta

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