In a hurried week I really wanted to post this recipe, which I really enjoyed. The lemon gives this pasta bake has a light and refreshing taste and it’s asparagus season so I want to take advantage of it! Continue reading
Have a nice weekend everyone!
Asparagus Pasta Bake
Recipe for 4-6
Prep time: 15 min
Cook time: 50-60 min
280g short pasta (I used penne)
2 tbsp. olive oil
1 small-medium onion
0.8 dl white wine
30 g flour (or 2 tbsp.)
3.5 dl vegetable stock
80g Parmesan cheese
The juice and zest of 1 small organic lemon
0.9 dl cream
400g asparagus (woody part removed)
Cook the pasta in salted boiling water but make sure it’s al dente. Drain it 1-2 minutes before doneness and set it aside.
Slice the asparagus at an angle into 0.5 cm pieces (if using thin asparaguses, cut them into 1-1.5 cm pieces. Chop the onion.
Heat 1 tbsp. olive oil on a medium-high heat and add the asparaguses to brown tossing occasionally. Once done set them aside with the pasta.
Reduce the fire to medium-low and add the second tbsp. of olive oil along with the chopped onion. Cook until the onion has softened (4-5 min). Pour in the white wine, lemon juice and lemon zest and cook until the liquid has almost evaporated, don’t stop stirring. Now add the butter and once it has melted, add the flour and continue stirring until it has been combined with the rest of the ingredients. Start adding the stock one splash at the time. Make sure that between splashes, the liquid is well combined. Do so until the stock is finished then let it cook for a couple of minutes to let the sauce thicken. Add the cream, stir and cook for another 2 minutes. Remove the pan from the fire and add ¾ of the grated cheese along with the pasta and the asparaguses. Mix everything together. If you’re using an ovenproof pan, you can bake the dish directly in there. If your pan is not oven proof transfer it to a baking dish. Sprinkle the pasta with the remaining grated Parmesan and bake for 25-30 min in a pre-heated oven at 200°C.