Spring Vegetable Pasta Stir-Fry

Italian meets Chinese in this colourful and crunchy spring vegetable stir-fry with pasta. 283 calories per serving.

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Spring vegetable pasta stir-fry

Nutritional Info

Fat per serving
2.9 g
Calories per serving


  • 200g thin ribbon or tagliatelle pasta
  • 1 vegetable stock cube
  • 200g asparagus spears
  • 200g baby corn
  • 1 red pepper, deseeded and sliced
  • 8 spring onions, sliced
  • 2 garlic cloves, crushed
  • 100g mangetout
  • 100g chestnut mushrooms
  • For the sauce
  • 1 tbsp sweet chilli sauce
  • 1 tbsp soy sauce
  • juice of ½ lemon
  • 1 tbsp tomato puree
  • salt and freshly ground black pepper

Cooking Instructions

  1. Cook the pasta in a pan of boiling water with the vegetable stock cube. Just before the pasta is cooked, add the asparagus spears to blanch them, then drain together in a colander and rinse with boiling water from a kettle.
  2. Meanwhile, heat a non-stick wok and dry-fry the onions and garlic until soft. Add the mangetout, baby corn, red pepper and mushrooms and toss well.
  3. Stir the cooked pasta and asparagus into the wok of vegetables.
  4. Mix together the sauce ingredients and stir in the vegetable and pasta mixture. Using 2 spoons, mix together thoroughly before serving.
  5. Serve this dish on its own garnished with chives or with a green salad.


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