Tagliatelle with aspargus-spinach sauce

an easy everyday-recipe, at least during the aspargus season ๐Ÿ˜‰

Tagliatelle with aspargus-spinach sauce

Prep Time 30 minutes
Cook Time 30 minutes
Servings 5


  • 1 Onion chopped
  • 3 cloves garlic chopped
  • some oil
  • 1 kg aspargus peeled and cut in ~2cm pieces
  • 300 g fresh leaf spinach washed and cut in stripes
  • 50 g all-purpose flour
  • nutmeg ground
  • dry ginger ground
  • broth powder
  • salt
  • pepper ground
  • cayenne pepper ground
  • lemon juice
  • 4 tbsp nutritional yeast
  • plant based milk


  • peel the aspargus and remove the lowest ~1cm. Put peelings and endpieces in a pot with brth and cook 10-15mins
  • strain the aspargus broth and keep it
  • in a large pan or a pot roast gently the onion and garlic
  • add the cut aspargus and cook for ~5mins
  • add the flour and roast for 1-2mins
  • add the aspargus broth from step one. This will probably not be enough liquid, so add plant based milk accordingly. Final result should be a smooth sauce (also recheck after adding the spinach)
  • add the cut spinach
  • add the seasonings to your liking, let cook for ~10mins
  • cook the noodles according to package instructions in salt water
  • noodles -> plate, sauce -> noodles, everything -> stomach ๐Ÿ˜‰


Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.