Main Meals

Asparagus and pasta parcels with parmesan cream

15 minutes
30 minutes
Wine/Spirit Pairing
Jordan Sauvignon Blanc 2007

Thanks for your rating!

You must be logged in to rate a recipe. Login


  • 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

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

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.

View all recipes


Load more