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

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

Energy 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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