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all recipes
Main Dishes
Rice spaghetti with Asparagus
Details
25 min
vegan
print
BerlinKitchen
Ingredients
250
Rapunzel rice-spaghetti
2 Lemons
8 tbs
Rapunzel Olivenöl nativ extra
2 tsp mustard
Rapunzel sea salt with iodine
pepper
500 g asparagus
1 shallot, diced
4 garlic cloves, diced
3 tbs
Rapunzel Yeast flakes
50 g
Rapunzel Walnut pieces
1
Rapunzel white Cannellini beans canned
2 tbs
Rapunzel capers
30 g
Rapunzel Olives Amphissa green,
diced
1 handful parsley ( ca.8 g), chopped
1 handful fresh basil ( ca.8 g), chopped
Details
25 min
vegan
print
BerlinKitchen
Rice spaghetti with Asparagus
Method
Cook the pasta according to the package directions, stirring occasionally, until just al dente. Drain the pasta, reserving some of the pasta cooking liquid.
Lemon Sauce:
Zest the lemons and divide the zest into two piles. Set aside. For the Lemon Sauce, add the juice from both lemons (about 6 tablespoons) to a jar. Add olive oil, Dijon mustard, and season with salt and pepper to taste. Shake until emulsified.
Asparagus:
Cook the Asparagus. Meanwhile, heat 2 tablespoons olive oil in a pan over medium heat. Add the shallots and garlic. Cook for 2-3 minutes, until golden. Add the yeast flakes and cook for 30 seconds. Add asparagus pieces and one half of the lemon zest. Season with salt and pepper. Cook for 3 minutes until the asparagus is crisp-tender. Add the hot cooked pasta and the Lemon Sauce to the asparagus mixture, along with the walnut pieces. Add reserved pasta water and return the pan to medium-high heat. Toss everything together, adding more pasta water as needed, until the sauce is emulsified. Add the remaining half of the lemon zest, white beans, capers, olives, basil and parsley. Toss again and briefly cook for 1 minute. Serve warm.
Rice spaghetti with Asparagus
Ingredients
250
Rapunzel rice-spaghetti
2 Lemons
8 tbs
Rapunzel Olivenöl nativ extra
2 tsp mustard
Rapunzel sea salt with iodine
pepper
500 g asparagus
1 shallot, diced
4 garlic cloves, diced
3 tbs
Rapunzel Yeast flakes
50 g
Rapunzel Walnut pieces
1
Rapunzel white Cannellini beans canned
2 tbs
Rapunzel capers
30 g
Rapunzel Olives Amphissa green,
diced
1 handful parsley ( ca.8 g), chopped
1 handful fresh basil ( ca.8 g), chopped
Details
25 min
vegan
print
BerlinKitchen
Rice spaghetti with Asparagus
Rapunzel Products
Rice spaghetti
Walnut pieces
White Cannellini beans canned
Olive oil extra virgin
Yeast flakes
Capers in brine
Olives Amphissa green, pitted in brine
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