Pasta nests with asparagus

1 comment


This recipe is inspired by a Easter menu from Vegan3000… Here’s my version which was a real success!


350 g spaghetti or linguine

12 asparagus

500 g vegan bechamel

salt and pepper

1 tbs bread crumbs


Cook the pasta in salted water with a drop of olive oil; drain when still underdone and let cool a bit.

In the meanwhile steam the asparagus for a few minutes. Cut the tips and keep them. Peel the bottom portions of the stalks, chop finely and add them to the bechamel while hot (you can use your own recipe or use mine at the bottom of the page). As soon as the bechamel has thickned, remove from heat and let cool.

Using some muffin moulds or something similar, but not too small, form some nests with the past (make them higher towards the outer border). Cover with the bechamel, decorate with the asparagus tip, sprinkle with breadcrumbs and cook in the oven at 170┬░ C for 10 minutes, then turn on the grill for another 5 minutes so that the nests become crisp.


500 ml vegetable stock

50 g flour

50 g oil


Cook oil and flour until firm. Slowly add hot vegetable stock and mix thoroughly to avoid lumps. Let thicken and add nutmeg to taste.

Chef: Keroppola from VeganBlog

  1. Mimi 13 May 2010 at 11:28

    I’m about to faint! Good very good

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