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Spring Spaghetti

Kath Whalen

For Dinner


Published on

10 minutes to prepare and 15 minutes to cook

Serves 2


A wonderful combination of fresh spring vegetables (snow peas, mushrooms, asparagus) in a creamy and basil and wine sauce, served over spaghetti.


Sufficient uncooked spaghetti for 2 people (I used gluten free)
1 teaspoon olive oil
1-2 garlic cloves (finely chopped or crushed)
2 heaped teaspoons basil and parmesan tapenade
3 asparagus stems, cut into 2in pieces
4 medium size mushrooms, sliced
8 snow peas, cut in half
1 shallot, sliced
2 tablespoons chopped bacon
1/4 cup dry white wine
1 tablespoon grated parmesan cheese
1/2 cup light cream
Salt and Pepper to taste
Shaved parmesan (to serve)


Heat oil in pan and add garlic, bacon and tapenade (basil pesto can be substituted if tapenade isn’t available). Stir over heat for a minute then add asparagus and shallots, continue stirring over heat, ensuring vegetables are coated with tapenade.

Add white wine and salt and pepper and cover pan for 3 minutes to allow asparagus to steam until just beginning to soften.

Place spaghetti in boiling salted water and cook until tender (gluten free spaghetti takes approx. 6 mins).

Remove lid from sauce and add mushrooms, snow peas and salt and pepper. Simmer for a few mins until liquid has reduced and add cream. Simmer gently for 5 mins then add parmesan cheese, stir until cheese has melted through sauce.

Drain spaghetti and place desired amount on plates. Top with sauce and shaved parmesan and serve.


When you drain the spaghetti, rinse but do not drizzle and stir through oil as this prevents your pasta sauce from clinging to the pasta. (I was always told to stir oil through the pasta to stop it sticking together)


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