Asparagus and pasta parcels with parmesan cream

Asparagus and pasta parcels with parmesan cream

You must be logged in to favorite a recipe.Login

Thanks for your rating!

You must be logged in to rate a recipe. Login

  • 4
  • Easy
  • Fat conscious Health conscious Heart friendly
  • 15 minutes
  • 30 minutes
  • Jordan Sauvignon Blanc 2007


  • 250 g asparagus spears, washed and trimmed (woody ends reserved)
  • 400 g spaghetti
  • 1 cup cream
  • 50 g finely grated Parmesan, plus extra for sprinkling
  • sea salt and freshly ground black pepper, to taste

Cooking Instructions

Preheat the oven to 200°C.
Drop the asparagus spears into a large saucepan of salted boiling water. Cook for a few minutes, then remove from the pot (reserving the boiling water), drain and set aside.
Cook the pasta and woody asparagus ends in the same pot of boiling water. Check the suggested time on the packet and remove and drain when just done.
Discard the asparagus ends. Warm the cream with the Parmesan and mix with the pasta.
Divide into four and form a nest of pasta on four large squares of baking paper. Top with the blanched asparagus, a little salt and pepper, and a generous sprinkling of Parmesan.
Twist the paper to conceal the contents of each parcel and place on a large baking sheet.
Bake for 10 minutes or until hot. If you like, sprinkle with more Parmesan.

Per serving: 2802.8 kJ, 18.3 g protein, 27.6 g fat, 86.4 g carbs

TASTE’s take:
By all means, make this in advance, but bring the parcels to room temperature while heating the oven.

Phillippa Cheifitz Recipe by: Phillippa Cheifitz
View all recipes

Regular TASTE contributor Phillippa is a well-known South African author and food writer, and has won many awards, both for her magazine features and her cookbooks.

Social Media

Related Recipes