🍽️ Fettuccine with Creamy Asparagus Sauce

Name: Fettuccine with Creamy Asparagus Sauce
Total time: 30 min
Yield: 4 servings
Ingredients: 500 g green asparagus; 1 garlic clove; 1 tbsp olive oil; salt; pepper; 0.5 tsp honey; 150 ml classic vegetable broth; 150 g band noodles; 80 g feta cheese; 6 sprigs parsley; 0.5 lime

482 kcal · 30 min · 4 servings

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Ingredients

500 g green asparagus
1 garlic clove
1 tbsp olive oil
salt
pepper
0.5 tsp honey
150 ml classic vegetable broth
150 g band noodles
80 g feta cheese
6 sprigs parsley
0.5 lime

Instructions

1. Wash the asparagus thoroughly. Peel the bottom third of the stalks. Cut off the woody ends. Cut the stalks into bite-sized pieces.
2. Peel the garlic clove. Chop the garlic very finely.
3. Heat the oil in a non-stick pan. Add the garlic and asparagus to the pan. Sauté the vegetables for about 5 minutes. Season everything with salt, pepper, and honey. Remove two tablespoons of asparagus from the pan. Set them aside.
4. Pour the hot vegetable broth into the pan. Cook the asparagus over medium heat for about 8 minutes.
5. Cook the fettuccine in plenty of boiling salted water. Cook them for exactly the time stated on the package.
6. Crumble the feta cheese roughly with your hands.
7. Wash the parsley. Shake it dry. Pick the leaves off the stems. Chop the leaves roughly.
8. Drain the fettuccine in a colander. Save one to two tablespoons of the pasta water. Let the noodles drain well.
9. Squeeze the juice from half a lime.
10. Place the cooked asparagus with the broth and about five tablespoons of pasta water into a tall container. Puree the mixture until smooth using a hand blender. Season the puree with salt, pepper, and lime juice. Mix the noodles with the puree. Serve the noodles with the reserved asparagus pieces, feta cheese, and parsley.

Nutrition per serving

kcal: 482
Protein: 21 g · Fett/Fat: 16 g · Carbs: 61 g