Asparagus Pappardelle

Asparagus or zucchini is used here instead of normal pasta such as pappardelle. Be careful not to overcook the "vegetable pasta" as this dish is best when the ribbons still have some crunch and the sauce clings to the them.

Recipe by kindly created by Chef Nobu Matsuhisa

Serves 2


for the pappardelle

8 long, thick green asparagus spears or 2 zucchini 

for the umami tomato sauce

2 ripe tomatoes
2 teaspoons olive oil
2 tablespoons chopped onion
2 teaspoons chopped garlic
¼ - ½ teaspoon red chili flakes
2 tablespoons Taste5 Vegetarian paste


  1. First make the sauce: blanch the tomatoes for about a minute in boiling water and then peel away the skins. Chop the flesh coarsely.
  2. Heat the olive oil in a frying pan and briefly sweat the onion, garlic and chili.
  3. Add the chopped tomatoes and cook until half the liquid has gone. Stir in the Taste5 Vegetarian paste.
  4. To make the vegetable pasta trim the asparagus, breaking off the woody stalk end. If using the zucchini, cut the ends off. Then, using a potato peeler or mandolin grater, cut lengthways into thinnish slices like pasta.
  5. Quickly sauté these in a frying pan until tender but still slightly crunchy.
  6. Add the sauce and toss together. Serve with a sprinkling of Parmesan if you wish but it is not necessary.