Asparagus and sausage ribbon pasta
- Prepare
- less than 30 mins
- Cook
- 30 mins to 1 hour
- Serve
- Serves 4
- Dietary
- Nut-freePregnancy-friendly
A quick and simple creamy pasta dish celebrating seasonal asparagus.
From Morning Live
Ingredients
- 1 tbsp unsalted butter
- 1 onion, chopped
- 6 pork chipolatas, chopped into bite size pieces
- 150g/5½oz asparagus, roughly chopped
- 6 fresh lasagne sheets, cut in half lengthways
- splash olive oil
- 2 tbsp cream cheese
- 1 vegetable stock cube
- grated Parmesan, to serve
- fresh basil, to serve
Method
Heat the butter in a frying pan, over medium heat until melted then add the chopped onion. Fry gently for 6–8 minutes until softened and browned.
Add the sausages and continue to fry until everything is nicely golden brown. Add the chopped asparagus and cook for a further 5 minutes.
Meanwhile add the lasagne sheets to a pan of salted boiling water with a dash of olive oil. Cook for 3–4 minutes until tender. Drain but reserve 200ml/7fl oz of the pasta water.
In a jug, whisk the cream cheese, stock cube and the reserved pasta water. Pour into the frying pan with the sausage and asparagus.
Cook for a few minutes until thickened then add the pasta and stir together.
Serve with grated Parmesan and fresh basil.
