Lemon Asparagus Pasta (My Mom Visits)
- Paula Anindia
- Apr 23, 2017
- 3 min read
We have long weekend from April 22 to April 24 so my mom decides to visit our home at Bekasi and staying night for 3 days 2 nights. I cook for our sunday lunch and it means time for pasta. I still have one lemon, half a cup of sour cream and almond milk in my fridge, also stock of dry pasta at my pantry. But I still need a veggie to complete my comfort dish, so I bought a bunch of asparagus yesterday and yep, I cook Lemon Asparagus Fussili.
First step is cooking the pasta. Prepare a large pot with water over medium heat, bring to boil. Add 1 tsp salt and pasta ( I use mini fussili, you can replace with any pasta; such as fettuccine, spaghetti or linguini), let it cooked for half time of the direction time in the packaging (my packaging direction is for 10 minutes max, so I cook it for 6 minutes).
Meanwhile waiting for the pasta, prepare the other ingredients, sliced thinly 3 cloves garlic, trimmed the asparagus and chopped 1 inch each asparagus, thinly sliced 10 fresh white mushrooms. Set aside.
After the pasta is half cooked, drain and directly pour into the big bowl with ice water to stop cooking process, drain again and set aside. Save 1 cup pasta water.
Bring 4 tbs olive oil in a large skillet over medium heat. Add sliced garlic and sauteed for 2 minutes until a little bit browned but not burned.
Add chopped asparagus, stirred for 1 minute.
Then, add sliced white mushrooms, stirred occasionally, let it cooked until reduced its size for 2 minutes.
Add half a cup sour cream, lemon zest from 1 lemon and lemon juice from half a lemon. Stirred until well combined.
Then, add half a cup grated parmesan cheese, stirred well.
Pour 200 ml unsweetened almond milk and seasoned well with salt, freshly ground black pepper and 1 tbs sugar (taste to check). Bring it boil and stirred occasionally.
Add cooked pasta, then stirred until all ingredients are combined using thong.
Pour one cup pasta water and stirred until thicken.
Add 2 tsp parsley flakes, stirred again, turn off the heat and the pasta is done.
Placed the pasta in the plate, sprinkle with parsley flakes and more grated parmesan cheese. The taste is so lemony, bright, fresh, creamy. The asparagus is tender but still crunchy, the pasta cooked perfectly. What a fancy lunch today with my mom. Hopes you like the recipe. Enjoy!!
Get the recipe: Lemon Asparagus Fussili
portion: 4
prepare time: 5 minutes
active time: 10 minutes
total cooking time: 15 minutes
Ingredients:
300 gr dry Fussili (or Spaghetti or Linguini or Fettuccine), cooked half time from the direction time
1 bunch Asparagus spears, trimmed, chopped 1 inch of each
10 fresh white mushrooms, thinly sliced
3 cloves garlic, thinly sliced
half a cup sour cream
lemon zest from 1 lemon
lemon juice from half lemon
half a cup grated parmesan cheese and more for sprinkle
200 ml unsweetened almond milk
4 tbs olive oil
salt
freshly ground black pepper
1 tbs sugar
1 cup pasta water
2 tsp parsley flakes and more to garnish
Directions:
1. Prepare a large pot with water over medium heat, bring to boil. Add 1 tsp salt and pasta, let it cooked for half time of the direction time in the packaging. After the pasta is half cooked, drain and directly pour into the big bowl with ice water to stop cooking process, drain again and set aside.
2. Bring olive oil in a large skillet over medium heat. Add sliced garlic and sauteed for 2 minutes until a little bit browned but not burned.
3. Add chopped asparagus, stirred for 1 minute. Then, add sliced white mushrooms, stirred occasionally, let it cooked until reduced its size for 2 minutes.
4. Add sour cream, lemon zest and lemon juice. Stirred until well combined.
5. Add grated parmesan cheese, stirred well. Pour almond milk and seasoned well with salt, freshly ground black pepper and sugar (taste to check). Bring it boil and stirred occasionally.
6. Add cooked pasta, then stirred until all ingredients are combined using thong.
7. Pour one cup pasta water and stirred until thicken. Add parsley flakes, stirred again, turn off the heat and the pasta is done. Served warm and sprinkle with grated parmesan cheese and parley flakes.
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