Creamy Lemon Asparagus Spaghetti

Prep Time

Cook Time

Serves

2-4

Spaghetti

Ingredients

1 box Chickapea Spaghetti
1 bunch asparagus, trimmed and chopped
2 cloves garlic, minced
2 tbsp butter
⅓ cup heavy cream
½ cup grated parmesan
Zest of 1 lemon
Juice of 1 lemon
Olive oil
Salt + pepper
Fresh basil or parsley
Chili flakes (optional)

Welcome back to the Chickapea Recipe Club, where comfort classics get a protein-packed upgrade. Plate No. 3 is served and packed with 30g protein per serving.

Watch us make the recipe over on Instagram💛🎥

Instructions

Bring a large pot of salted water to a boil and cook the Chickapea spaghetti until al dente. Reserve some pasta water before draining.
Meanwhile, heat a drizzle of olive oil in a large pan over medium-high heat. Add the asparagus and cook until tender with a little bit of char, about 4–5 minutes. Remove from the pan and set aside.
In the same pan, lower the heat slightly and add the butter and garlic. Cook for 30 seconds until fragrant.
Stir in the heavy cream, parmesan and lemon zest. Add a splash of pasta water and stir until smooth and glossy.
Add the cooked pasta and asparagus back to the pan, tossing until fully coated. Add more pasta water as needed to loosen the sauce.
Finish with lemon juice, salt, pepper and fresh herbs before serving.

How to
Cook and
Not Guess

Boil 10 cups of salted water.
Add your pasta to the boiling water.
Stir a few stirs so they don’t stick together.
Maintain a steady boil for 5-8 minutes or until you reach your desired level of doneness.
Drain, rinse and serve with your favourite sauce.
Then think, “wow, I didn’t really have to guess while I cooked, thanks Chickapea.”