• Cooking Time: 15
  • Servings: 4
  • Preparation Time: 10


This is a light and simple pasta dish that makes a great lunch, or main meal when teamed with a salad and some crusty bread. It came about as a reworking of a standard asparagus preparation, lemon roasted asparagus, and is quick and easy enough that it's good for cooking after work when time is short.


  • 1lb/500g Fettuccine
  • 2 Bunches of Asparagus, approximately 16 medium spears
  • 1 Medium Leek
  • 3 Cloves Garlic, minced
  • 1/4 Cup Lemon Juice
  • 3 Tablespoons Toasted Breadcrumbs
  • 3 Tablespoons Olive Oil
  • Salt and Pepper
  • Optional: Roughly chopped fresh herb, such as basil or flat-leaf parsley. 1/4 cup


  • Bring 5 litres of salted water to the boil, for the pasta.
  • As the water comes to the boil, prepare the leek and asparagus.
  • Trim the base and green tops of the leek. Slice in half, lengthwise, then chop into 1/4 inch/5mm slices.
  • Break off the tough bases of the asparagus, then chop into 1 inch/2.5cm long pieces.
  • Add the pasta to the boiling water, and cook as directed on the package... about 10-12 minutes.
  • Heat a skillet over a medium high heat. Add olive oil and leeks, and cook until the leeks are soft... about 4-5 minutes.
  • While the leeks are sauteing, steam the asparagus pieces for 2-3 minutes and then shock in ice cold water to stop the cooking process.
  • Once the leeks are cooked, add the minced garlic and cook for a further minute.
  • Add the lemon juice, asparagus to the leek and garlic. Cook briefly, about a minute to ensure things are heated through. Season with salt and pepper.
  • Once the pasta is cooked, drain and reserve 1/4 cup of cooking water.
  • Combine the pasta, reserved cooking water, asparagus and leek sauce and toasted breadcrumbs... toss to combine. Serve immediately.

Categories: Vegan  Vegetarian 
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