Creamy asparagus and lemon fettucine - Nourish: plant-based living

Creamy asparagus and lemon fettucine

The sun is shining, and it feels so good to get outside! It also feels great when we eat fresh, seasonal produce. Look out for Asparagus in spring.





  1. Cook the fettucine in salted, boiling water until al dente. When done, drain and dress with olive oil.
  2. Meanwhile, prepare the asparagus. Snap off the tough bottom of each stalk of asparagus. Melt 1 tbsp of butter in a frying pan then add the asparagus and white wine. Simmer for 5 minutes, or until the liquid is nearly all evaporated and the asparagus is very lightly browned.
  3. To prepare the sauce, melt 2 tbsp of butter in a deep frying pan then add the garlic and cook for 1 minute, stirring. Add the remaining sauce ingredients, except for the lemon juice, and simmer for 5 minutes.
  4. When all elements are ready, add the drained fettucine to the sauce along with the lemon juice and combine well.
  5. To serve, divide the pasta between 2 plates, top with the asparagus, the reserved lemon zest, and extra pepper, if you like.

This recipe was originally published in Nourish Issue 66, Spring Clean - View Magazine
Katie White

Katie has a down-to-earth approach towards vegan food, sharing gardening inspiration and deliciously decadent recipes that celebrate seasonal produce.

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