The Vegetarian Noodle-y One

This week's meal plan is all about asparagus (which is finally, fully in season). We’ve got a mellow and zesty risotto topped with charred asparagus, a lush spring veg minestrone drizzled with a simple homemade pesto that packs a punch and a noodle salad tossed in a red Thai curry dressing and topped with tofu.

Ingredients

Makes 3 dinners, each serving 4

What's not to love about asparagus? The way it makes your pee smell? Okay, point taken. But these recipes bring out the best of that deliciously in-season vegetable. Get involved.

Veganise This Meal Plan:

Swap the Parmesan for vegan hard cheese
Use rice noodles instead of egg noodles

2 Bunches of Asparagus (Approx. 800g)

2 Tbsp Fennel Seeds

Bulb of Garlic

1 Onion

300g Risotto Rice

125ml White Wine

3 Litres of Vegetable stock

120g Parmesan

5 Lemons

1 Pack of Parsley

3 Large Courgettes

1 Large Pack of Coriander

280g Smoked Tofu

2-4 Tbsp Thai Red Curry Paste

200g Green Beans

300g Egg Noodles

The Recipes

Charred Asparagus Risotto

Zesty and creamy risotto topped with charred asparagus. Simple and easy meal with zing.

See recipe

Spring Veg Minestrone

A spring take on a classic minestrone — it’s fresh, zesty, and full of green veg. Top it with the punchy homemade pesto and that’s dinner made in 30 mins.

See recipe

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Smoked Tofu Spicy Noodle Salad

Spicy noodle salad packed with spring veggies and finished with smoked tofu- a perfect quick and well-rounded meal.

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