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Gluten free spinach and lemon pasta

Gluten free spinach and lemon pasta
3.7 3 ratings
Prep. 45 min
Total 1 h 20 min
4 portions
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Ingredients

Pasta
  • lupin flour (see Tips)
    150 g
  • gluten free cornflour plus extra for dusting
    70 g
  • xanthan gum
    1 ½ tsp
  • ground nutmeg
    1 pinch
  • fresh spinach leaves
    60 g
  • salt
    2 tsp
  • eggs
    2
  • water
    2040 g
Lemon sauce
  • Parmesan cheese cut into pieces (3 cm), plus extra to serve
    50 g
  • water
    500 g
  • green asparagus cut into pieces (approx. 4 cm)
    2 bunches
  • garlic clove
    1
  • unsalted butter
    30 g
  • full cream milk
    120 g
  • mascarpone cheese
    250 g
  • lemon juice only (approx. 20 g)
    ½
  • salt
    ¼ tsp
  • ground black pepper
    ½ tsp
  • lemon oil to serve (optional)

Difficulty

easy

Nutrition per 1 portion

Sodium 1498 mg
Protein 27.4 g
Calories 2496.5 kJ / 594.3 kcal
Fat 43.5 g
Fibre 9.3 g
Saturated Fat 23.2 g
Carbohydrates 19.2 g

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Australia and New Zealand

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