Prep
10m
Cook
10m
Total
20m
Ingredients
Method
Nutrition
Turn cooking mode on
Step 1
Cook the spaghetti in salted boiling water until al dente. Reserve 2 ladles of the pasta cooking water before draining.
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For
2
M
I
220
g
Spaghetti pasta, durum wheat semolina
125
g
Asparagus, trimmed and cut into pieces
220
g
Firm tofu, drained
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Per Serving
Calories
669kcal
Fat
19g
Carbs
81g
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The sauce may curdle if added to a very hot pan—if you’re reheating or mixing in the pan, do it over low heat to keep the texture creamy. 🌾 For a GF option use certified GF spaghetti. 🫙 Store the sauce in the fridge for up to 4 days. Add a splash of water when reheating. Cook the pasta fresh for best texture. ❄️ Sauce can be frozen, but cook pasta fresh for best texture.
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J
jennifer l
20 days ago
A ladle is subjective and mine was wayyy to much I’d revise to specify an amount here!
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Gigi
20 days ago
Hi Jennifer! Thanks for the feedback, I’ll review the wording and update accordingly! If the sauce is too runny you can let it cook slightly longer next time, it’ll thicken up 😊
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Gabi S
3 months ago
Lovely creamy sauce ❤️ Next time Ill try with something else other than asparagus!
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Gigi
3 months ago
This recipe is perfect for substitution - let me know what you try! xx
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Veronica K-S
3 months ago
Delicious! The lemon pairs very well with the asparagus. I would say use small ladles. I made my sauce too thin by accident 😅
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Gigi
3 months ago
I love citrus flavours! Glad you enjoyed it too! xx
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Prep
10m
Cook
10m
Total
20m
Ingredients
Method
Nutrition
Turn cooking mode on
Step 1
Cook the spaghetti in salted boiling water until al dente. Reserve 2 ladles of the pasta cooking water before draining.
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
For
2
M
I
220
g
Spaghetti pasta, durum wheat semolina
125
g
Asparagus, trimmed and cut into pieces
220
g
Firm tofu, drained
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
Per Serving
Calories
669kcal
Fat
19g
Carbs
81g
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
The sauce may curdle if added to a very hot pan—if you’re reheating or mixing in the pan, do it over low heat to keep the texture creamy. 🌾 For a GF option use certified GF spaghetti. 🫙 Store the sauce in the fridge for up to 4 days. Add a splash of water when reheating. Cook the pasta fresh for best texture. ❄️ Sauce can be frozen, but cook pasta fresh for best texture.
Only visible to you
Made it?
Cancel
J
jennifer l
20 days ago
A ladle is subjective and mine was wayyy to much I’d revise to specify an amount here!
Like
Reply
Cancel
Gigi
20 days ago
Hi Jennifer! Thanks for the feedback, I’ll review the wording and update accordingly! If the sauce is too runny you can let it cook slightly longer next time, it’ll thicken up 😊
Like
Reply
Cancel
Gabi S
3 months ago
Lovely creamy sauce ❤️ Next time Ill try with something else other than asparagus!
Like
Reply
Cancel
Gigi
3 months ago
This recipe is perfect for substitution - let me know what you try! xx
Like
Reply
Cancel
Veronica K-S
3 months ago
Delicious! The lemon pairs very well with the asparagus. I would say use small ladles. I made my sauce too thin by accident 😅
Like
Reply
Cancel
Gigi
3 months ago
I love citrus flavours! Glad you enjoyed it too! xx
Like
Reply
Cancel
