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Shaved asparagus, mint and edamame spaghetti

By Lucy Gwendoline Taylor 1 min read
Friday, January 17, 2020

This vibrant green sauce is perfect for a light meal. Mint provides an unexpected and refreshing flavour that is delicious served with the tender asparagus and edamame.

Prep & Cook Time: 40 minutes

Serves: 4

Ingredients

  • 225g large asparagus, woody ends trimmed
  • 115g frozen shelled edamame
  • 400g dried wholemeal spaghetti
  • 2 tbsp olive oil, plus extra to serve
  • 1 large leek, white parts only, trimmed and julienned
  • 1 large clove garlic, crushed
  • 115g ricotta cheese
  • 1 large handful of fresh mint leaves, finely chopped, plus extra whole leaves to garnish
  • 2 tbsp grated parmesan cheese, plus extra to serve
  • salt and freshly ground pepper

Method

  1. Bring a large pan of salted water to the boil. To prepare the asparagus, place each spear flat on a chopping board and use a peeler to shave into very thin slices.
  2. Cook the edamame in the boiling water for 1 minute. Remove with a slotted spoon and put into a bowl of iced water.
  3. Add the pasta to the boiling water and cook according to the package instructions until just al dente. When the pasta is cooked, drain into a colander and reserve 120ml cooking water. Set the pasta aside.
  4. Meanwhile, when the spaghetti is nearly cooked, heat the olive oil in a large, non-stick frying pan. Add the asparagus and leek and cook for 2 minutes, stirring frequently, until the asparagus starts to soften. Add the garlic and edamame and cook for 1 minute more. Remove from the heat.
  5. Add the ricotta and 4 tablespoons of the reserved cooking water to the pasta pan. Whisk until smooth, adding more cooking water as necessary. Add the asparagus mixture to the pan and mix together over a low heat.
  6. Return the spaghetti to the pan. Add the mint and parmesan. Toss well, and season with salt and pepper. Divide among 4 serving plates and serve immediately with more parmesan, mint leaves and a drizzle of olive oil on top.

Vegan option

Instead of the ricotta, put 115g firm tofu, 2 tbsp lemon juice, 1 tbsp nutritional yeast and 1 tbsp extra-virgin olive oil in a blender and pulse until it is semi-pureed. Use this tofu mixture as per the ricotta in step 5. Omit the parmesan cheese or use a vegan alternative, such as Nut Cheese.


READ: 12 tips on how to start a flexitarian diet and stick to it

Extracted, with permission, from Modern Australian Flexitarian (DK Australia, 2019).

Lucy Gwendoline Taylor is Australian accredited dietitian and nutritionist. She offers expert advice in the book, Modern Australian Flexitarian, on how you can make the switch to flexitarianism while maintaining a balanced diet.