Alicia WalchComment

One-Pot Prawn & Asparagus Linguine

Alicia WalchComment
One-Pot Prawn & Asparagus Linguine

I'm all about easy meals lately! I'm also all about having less dishes to clean, so this pasta is the perfect combination of the two. Toss the veggies and pasta into a pot and let it cook - what's not to love? I made this pasta last night and was instantly obsessed with the flavours and just how simple it was. 

Besides the lack of dishes to clean and the simplicity, what's most important here is seasonal eating. Eating locally is a great way to reduce your carbon footprint, taste more fulfilling flavours, and stimulate the local economy. Asparagus is one of my favourite vegetables and it's in season so get ready for tons of asparagus recipes!

Quick tip: Store your asparagus standing up in a cup or mug with ~1 inch of water and keep in the fridge; this method keeps it fresh and crisp for a longer period of time.

What really makes this recipe pop is the linguine. It's cooked in a combination of vegetable stock and dry white wine giving the pasta a unique, savory flavour and desirable texture. 

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A perfect weeknight meal, this recipe is simple, quick, and damn delicious. Be warned, you will definitely be going back for seconds!

If you would like to save my recipes you can find me on Pinterest as The Blissful Blueberry. You can also find me on Instagram as @the.blissful.blueberry - look for the green icon or this picture!

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*serves 4



2 cups vegetable broth

1 cup dry white wine

240 grams linguine

5 tbsp olive oil

1/2 cup chopped onions

3 cloves garlic

1 cup sliced button mushrooms

16-20 king prawns, deshelled

1 small container cherry tomatoes, about 280g, (I halved 1/2 of them and left the others whole)

1/2 pound asparagus, chopped into 2 inch pieces

1/4 cup chopped fresh parsley

1/2 tsp salt

1/2 tsp black pepper

*Tip: The woody bottom part of the asparagus stalk needs to be broken off first, so take the end of the asparagus between your thumb and forefinger and bend the stalk until it snaps. Compost the bottom piece and use the top.


Add the vegetable stock, white wine, and linguine to a large pot and bring to a boil. Once boiling, reduce to a simmer and cook for 10 minutes with the lid on.

Remove the lid after 10 minutes and cook for another 2-3 minutes. Turn the heat up to almost medium and add the olive oil, onions, garlic, mushrooms and prawns. Stir and cook for 2-3 minutes, until onions are translucent.

Add the asparagus and cherry tomatoes, cooking for about another 5 minutes. If the pasta seems sticky (due to lack of liquid) add an extra splash of white wine. Test a linguine noodle and if it is done you can turn the heat off.

Stir in the chopped parsley, salt, and pepper. If you like a bit of spice you can also add some crushed chillies to turn up the heat. Enjoy with a glass of white wine and some parmesan cheese (vegan or otherwise)!