HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconSpiral Spaghetti In 'Cosmic' Creamy Sauce
Spiral Spaghetti in 'Cosmic' Creamy Sauce

Spiral Spaghetti in 'Cosmic' Creamy Sauce

with Roasted Tomatoes and Asparagus Spears

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Fancy giving space exploration your very own tasty twist? Try our Spiral Spaghetti in 'Cosmic' Creamy Sauce with Roasted Tomatoes and Asparagus Spears.

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Tags:VeggieFamily Friendly
Allergens:Cereals containing glutenCeleryMilkEgg

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time40 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

125 grams

Baby Plum Tomatoes

1 unit(s)

Echalion Shallot

1 unit(s)

Garlic Clove

100 grams

Asparagus Bundles

180 grams


(ContainsCereals containing gluten)

10 grams

Vegetable Stock Paste


150 grams

Creme Fraiche


120 grams


25 grams

Grated Hard Italian Style Cheese

(ContainsMilk, Egg)

Not included in your delivery

100 milliliter(s)

Water for the Sauce

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2918 kJ
Energy (kcal)697 kcal
Fat29.8 g
of which saturates17.4 g
Carbohydrate80.8 g
of which sugars12.9 g
Protein24.7 g
Salt1.28 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Aluminum Foil
Garlic Press
Baking Tray
Frying Pan
Medium Bowl
Instructionsarrow up iconarrow up icon
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Preheat your oven to 220°C/200°C fan/gas mark 7.
Halve the tomatoes and pop them onto a piece of foil on a baking tray with a drizzle of oil, then season with salt and pepper if you'd like. Fold the foil, sealing on all sides to create a parcel.
When the oven is hot, roast on the bottom shelf until softened, 15-20 mins.
Meanwhile, bring a large saucepan of water to the boil, with 1/2 tsp salt if you'd like.


Halve, peel and thinly slice the shallot. Peel and grate the garlic (or use a garlic press). Trim the bottom 2cm from the asparagus and discard.
Pop the asparagus onto another baking tray. Drizzle with oil, season with salt and pepper if you'd like, then toss to coat. Spread out in a single layer.
Roast on the middle shelf until tender, 10-12 mins.


When your pan of water is boiling, add the spaghetti and bring back to the boil.
Cook until tender, 8 mins.
Once cooked, drain in a colander and pop back into the pan. Drizzle with oil and stir through to stop it sticking together.
While the pasta cooks, heat a drizzle of oil in a large frying pan on medium-high heat. Once hot, add the shallot and cook until softened, 3-4 mins.
Stir in the garlic and cook for 1 min more.


Stir the veg stock paste and water for the sauce (see ingredients for amount) into the shallot pan.
Bring to a boil, turn the heat down slightly and simmer for 3-4 mins until reduced by half.
Stir the creme fraiche into the pan and cook until piping hot, 2-3 mins.


Once your 'cosmic' sauce has thickened, stir in the cooked pasta along with the peas and cheese. Add a splash of water if the sauce is a little too thick.
Taste and season with salt and pepper if you'd like.


When everything is ready, twirl the pasta in its 'cosmic' sauce into your plates - think of the Milky Way for inspiration!
Top with the roasted baby plum tomatoes, spooning over the juices from the parcel.
Serve with the roasted asparagus spears. Enjoy!

Space Ranger Mission: It's twirling time! Little space rangers can help spin the spaghetti into spirals when you're ready to serve. Depending on whether you use tongs or forks, they can make one big galaxy or lots of little ones.