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veganes Pastasotto mit grünem Spargel vegan pasta sotto with green asparagus

Pasta sotto with green asparagus

Cook Time 25 mins
Course Hauptgericht
Servings 2 servings


  • 2 shallots
  • 1 tsp vegan butter
  • 500 g green asparagus
  • 125 g risoni (noodles like rice)
  • 450 ml vegetable stock
  • ½ lemon (unwaxed)
  • 15 g vegan Parmesan (alternatively 5g yeast flakes)
  • ¼ bunch of parsley
  • salt (to taste)
  • pepper (to taste)


  • Peel and finely dice the shallots.
  • Remove the woody ends from the asparagus (simply bend the bottom end, where the woody part ends where it breaks).
  • Wash the asparagus and cut diagonally into slices about 2 cm wide.
  • Set up a saucepan and bring to medium heat.
  • Melt the butter in it and add the shallots.
  • Simmer for about 3-5 minutes until translucent.
  • Then add the risoni and sauté for 1 minute.
  • First deglaze with about 300ml broth. Add the rest of the liquid as needed. The risoni should not be done yet, but the broth should be overcooked.
  • Stir frequently so the noodles don't stick.
  • Grate the zest of the lemon and add it to the pot.
  • Squeeze the juice from half a lemon and set aside.
  • Wash the parsley, dry it slightly and chop it coarsely.
  • When the risoni are done, reduce the temperature and stir in the parmesan or yeast flakes, but also the parsley.
  • Season with salt, pepper and lemon juice and serve.