Creamy Asparagus Pasta

This recipe features in these meal plans: Dinners for a Fiver 3, Summer Suppers.

Pasta in a creamy asparagus and pea sauce topped with Parmesan cheese.


  • 250g of asparagus, woody-ends peeled and cut into 2cm pieces
  • 300ml of double cream
  • 300g of value pasta shapes
  • 120g of frozen peas
  • 2 cloves of garlic, finely chopped
  • 2 tbsp margarine/butter
  • 8 tsp grated Parmesan
  • Serves: 4
  • Course: Main Course
  • Preparation time: 10 mins
  • Cooking time: 15 mins
  • Price per person: £0.94
  • Store cupboard: Basic
  • Calories per serving: 765
  • 5-a-day per serving: 1.2
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Creamy Asparagus Pasta photo

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  1. Cook the pasta according to the packet instructions.
  2. Meanwhile, cook the asparagus and the peas in lightly salted boiling water for 3-4 minutes, or until tender. Drain and set aside.
  3. Melt the margarine/butter in a saucepan over a low heat and gently fry the garlic for 1 minute. Stir in the cream and gently simmer for 1-2 minutes, or until the cream develops a thicker consistency. Add the peas and asparagus and cook for 1 minute, or until heated through. Season with salt and pepper.
  4. Drain the pasta and toss with the cream sauce and 4 tsp of the grated Parmesan. Season to taste with salt and pepper and serve topped with the remaining Parmesan.

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