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    Home » Recipes by Meal Type » Vegetarian Dinner Recipes

    Jun 25, 2012 · Modified: Jun 24, 2022 by Becca Heyes · This post may contain affiliate links · 4 Comments

    Creamy lemon pasta with asparagus, mushrooms and feta

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    The weather's still not great but I'm going to pretend it is and post this summery, lemony pasta anyway.

    (how British am I, I just can't stop talking about the weather. Somebody needs to get me a life)

    I served this warm because I have no self control and couldn't stop myself from digging in as soon as it was ready, but I bet it'd be nice cold too - more like a pasta salad. Perfect picnic food (as long as you've got somewhere to sit that's a bit more pleasant than the parts of UK currently are).

    You could throw any summery veg you like into this pasta - if I didn't think peas were the devil's creation I'd suggest them, and some sweetcorn would be nice too (but then I'd put sweetcorn in anything). I'm a little obsessed with asparagus when it's in season so I couldn't help myself, and mushrooms are a staple in my fridge. The pine nuts add a nice crunch, but you could skip them if you're not a fan, or try something different. Just go fer it.

    Ooh, don't forget the feta either. Goat's cheese would be good too.

    Creamy lemon pasta with asparagus, mushrooms and feta

    Serves 2

    180g pasta
    1tbsp oil
    100g asparagus
    100g mushrooms, sliced
    2 cloves garlic, thinly sliced
    80g feta, roughly crumbled
    3tbsp sour cream (I used light)
    2tbsp fresh lemon juice
    1tbsp pine nuts

    Boil the pasta according to the packet's instructions.

    Meanwhile, slice the asparagus at an angle into 1 inch pieces. Heat the oil in a frying pan, and add the garlic, asparagus and sliced mushrooms. Cook over a medium-low heat for 5-10 minutes, until the mushrooms are soft and the asparagus is tender but still with a slight crunch.

    When the pasta has cooked, drain it.

    If you're serving the dish as a cold salad, rinse the pasta in cold water and then set everything aside. Assemble eveything when cool. Otherwise, add the cooked vegetables to the drained pasta, along with the sour cream, feta and lemon juice. Stir well. Place the pan over a medium heat and stir continually for a few minutes to heat through, and serve topped with the pine nuts.

     
     
     
     

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    Comments

    1. Mango Ginger says

      June 26, 2012 at 4:41 am

      That just made me really hungry...and still 2 hours to go til lunch!

      Reply
    2. Miss Messy says

      June 25, 2012 at 10:43 pm

      Sounds great :) I'm doing the same at the moment and talking about nothing but the weather. So very british. When will we get some good weather?!

      Reply
    3. Dorothy @ Crazy for Crust says

      June 25, 2012 at 8:04 pm

      Oh wow. Now I'm really hungry. I could eat that entire batch. I love asparagus SO much.

      Reply
    4. Ellen B Cookery says

      June 25, 2012 at 2:10 pm

      This is a perfect summer staple. I'd never forget the feta! It's a staple in my refrigerator.

      Reply

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    Hi, I'm Becca! I've been a vegetarian for over 25 years, and unlike most of my other childhood pursuits, I actually stuck with it! I love cooking vegetarian food that's full of flavour, but doesn't take a lot of effort to make.

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