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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Cook pasta according to packet instructions.
Heat 2 tbsp of olive oil in a saucepan over medium heat.
Stir in the flour until combined.
Slowly add the milk, a little at a time, stirring constantly, until a thick, smooth sauce is formed.
Add the lemon juice and zest, then set aside.
Remove the woody ends from the asparagus and cut each spear into 3 pieces.
Heat the remaining oil in a frying pan and add the asparagus.
Cook for 5 minutes until tender.
Add the white sauce, stir to combine, cover and set aside.
Drain the pasta, reserving some of the cooking water.
Add the spaghetti to the sauce and toss well.
Stir in the parsley and season generously with black pepper.
Top with feta cheese.
Serve and enjoy.
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Use any milk of your choice for the sauce, such as almond or soy milk, for a different flavor.
Can I use a different type of pasta?
Yes, you can use any pasta you prefer, though cooking times may vary.
What can I substitute for feta cheese?
You can use goat cheese or ricotta as a substitute for feta cheese.
How do I prevent the sauce from becoming lumpy?
Add the milk slowly while stirring constantly to ensure a smooth sauce.
Can I make this dish vegan?
Yes, use a plant-based milk and omit the feta cheese or use a vegan cheese alternative.
How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days.
