Asparagus & Spring Onion Pasta
Prep time
Cook time
Total time
A lovely rich and creamy pasta dish that is perfect for Spring but it will even make out of season asparagus taste good too!
Recipe type: Main
Cuisine: English
Serves: 1
  • 75g per person of wholewheat pasta
  • 6-8 spears of asparagus per person, stalks chopped finely & tips left whole
  • 1 teaspoon Olive Oil
  • 4 spring onions per person, chopped
  • 1 heaped tablespoon per person of Philadelphia Light with Garlic & Herbs
  • 10g Parmesan, grated with extra to garnish
  • Sea Salt & Black Pepper, to taste
  1. In a saucepan, cook the wholewheat pasta according to the packet instructions. When there is 2-3 minutes of cooking time left, add the asparagus in with the pasta and cook until tender.
  2. Meanwhile, fry the spring onions in the olive oil until softened. Drain on some kitchen paper and set aside.
  3. Once the pasta and the asparagus have cooked, drain and leave 2-3 tablespoons of pasta cooking water in the pan along with the pasta and the asparagus.
  4. Add in the Philadelphia Light, spring onions and Parmesan into the pasta and asparagus and stir to combine. Season with salt and pepper.
  5. Serve in a large pasta bowl with extra Parmesan on top, eat and enjoy!
Recipe by Jo's Kitchen at