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lactose-free asparagus pasta with spinach and avocado sauce

Asparagus season starts on 1 April, so time to kick off the season with a super healthy pasta. In fact, this recipe is packed with vegetables!

The saltiness of the vegetable feta completes this pasta. Want some more spice? Then add chilli flakes.


  • 250 grams of green asparagus
  • 150 grams of pasta
  • 100 grams of vegetable-based feta cheese
  • 75 grams of spinach
  • 35 grams of pine nuts (10 grams extra for garnish)
  • 25 grams of vegan parmesan cheese
  • 100 ml pasta water
  • 2 cloves of garlic
  • 1 red onion
  • 1 bunch of fresh basil
  • 1 tsp olive oil
  • 1 avocado
  • 1/4 lemon
  • Pinch of chilli flakes


  1. Chop the onion and cut the asparagus into small pieces. Fry the onion for 2 min, then add the asparagus and cook for 10 min.
  2. Meanwhile, boil the pasta al dente and save 125 ml of pasta water. Toast the pine nuts.
  3. Make the sauce by mixing the spinach, basil, garlic, olive oil, lemon juice, avocado, pine nuts, vegetable parmesan and pasta water.
  4. Stir the pasta into the sauce, add the red onion and asparagus.
  5. Top with vegetable feta, extra pine nuts, basil leaves, olive oil and chilli flakes.

This recipe was created by Inge Putker of www.ikbenlactoseintolerant.nl. Inge has a lactose intolerance and shares useful tips and lactose-free recipes on her social channels.

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