Creamy Asparagus Pasta
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by Nathalie
Step by step recipe - 15 Min
0
April 14, 2021
Serves
2
Cooks in
15 Minutes
Difficulty
Easy
INGREDIENTS
150g
glutenfree pasta
1/2
onion, chopped
1
garlic clove, chopped
200g
green asparagus, cut into bite size pieces
60g
peas, rinsed form the can
1
lemon, juiced (leave out if you have a histamine intolerance)
300ml
coconut milk from the can
To taste
salt & pepper
1tsp
vegetable broth powder
Serve with
chilli flakes (leave out if you have a histamine intolerance)
Method:
Place the onion and garlic into a pot, add some olive oil and fry until golden. Add the asparagus and peas. Pour in the coconut milk and add salt, pepper, vegetable broth powder and lemon juice. Cook until the asparagus are tender.
In the meantime, cook the pasta as described on the package. Add the cooked pasta to the sauce and mix. Serve with chilli flakes.