Okay so this creamy lemon feta pasta has two sauces and I promise that's no where near as complicated as it sounds!

Bowl of creamy lemon feta pasta with asparagus tips and crumbled feta, with the skillet behind it

There's a hot cream sauce that coats everything, and then a whipped lemon feta sauce that goes over the top right at the end, and that second one is the entire reason this recipe is so unbelievably addictive.

The trick I figured out the hard way is that the feta sauce goes on off the heat. I dumped it straight into the hot pan the first time and it split immediately. Take the pan off, pour it over, mix, done.

My creamy shrimp linguine is the one to make if you loved this, same long pasta, same creamy situation with a little protein punch. And my creamy broccoli pasta is a perfect easy weeknight go-to!

Jump to:

Ingredient Notes
Instructions
Creamy Lemon Feta Pasta Recipe
Frequently Asked Questions for Creamy Lemon Feta Pasta with Asparagus
Pasta, pasta & more pasta!

Ingredient Notes

Ingredients for creamy lemon feta pasta: whipping cream, feta, lemons, garlic, asparagus, parsley, olive oil and linguine

Feta. Block feta in brine, crumbled yourself. Pre-crumbled is coated so it doesn't clump in the tub and it won't whip smooth. Goat cheese works and is tangier, ricotta works and is much milder.
Lemon, zest and juice. Both, not just the juice. The zest is where all the actual lemon flavor lives and the juice mostly brings the sourness.
Asparagus. Cook it separately and add it back at the end so it stays snappy. Green beans or broccoli work exactly the same way.
Heavy cream and the flour slurry. The slurry keeps the sauce from going thin once the lemon hits it. Half and half works but expect it to come out looser.
Linguine. Long pasta works here because both sauces are smooth, no chunks to slide off. Spaghetti or fettuccine are fine.

See recipe card for remaining ingredients & quantities.

Instructions

Olive oil being poured over crumbled feta in a glass bowl for the lemon feta sauce — Screenshot

Step 1: Make the lemon feta mixture.

Asparagus pieces and minced garlic cooking in a skillet — Screenshot

Step 2: Sauté asparagus & garlic.

Chopped parsley and pepper stirred into the simmering cream sauce — Screenshot

Step 3: Make the pasta sauce.

Cooked linguine added to the cream sauce in the skillet — Screenshot

Step 4: Add in the cooked pasta.

Whipped lemon feta sauce being poured over the linguine in the pan — Screenshot

Step 5: Pour lemon feta mixture overtop.

Asparagus folded back into the finished lemon feta linguine

Step 6: Mix & add back in the asparagus. Assemble and serve!

Forkful of creamy lemon feta linguine lifted from the bowl, showing crumbled feta and asparagus

Creamy Lemon Feta Pasta Recipe

5 from 1 vote

Linguine in a silky cream sauce with a whipped lemon feta sauce poured over the top and tender asparagus folded through.

Print Recipe Pin Recipe

Prep Time 5

Cook Time 20

Total Time 25

Servings: 4 people

Course: Main Course

Cuisine: Mediterranean

Calories: 1124

Ingredients Equipment Method Nutrition Notes

Ingredients

US CustomaryMetric

For the Asparagus:

4 cloves garlic minced
6 oz. asparagus about 12 spears, woody ends removed and cut into 1½ inch pieces
1 tablespoon extra virgin olive oil
Salt and pepper to taste

For the Feta Sauce:

Zest and juice of 1 lemon
¼ cup extra virgin olive oil
1 cup feta cheese crumbled (preferably Saputo)
Salt and pepper to taste

For the Pasta Sauce:

3 tablespoon butter
2 cups heavy cream
1 tablespoon flour
2 tablespoon water
½ cup chopped parsley
Salt and pepper to taste
400 g cooked linguine pasta

Equipment

Large Skillet
Whisk
Mixing Bowl

Method

Cook the Pasta: Boil the linguine in salted water according to package instructions, until just shy of al dente. Reserve ½ cup of pasta water, then drain the pasta and set aside.
Prepare the Feta Sauce: In a bowl, whisk together the lemon zest, lemon juice, and olive oil until well combined. Add the crumbled feta and a pinch of black pepper, whisking until the sauce is creamy and mostly uniform in texture. Set aside.
Cook the Asparagus: In a large skillet over medium heat, heat 1 tablespoon of olive oil. Add the minced garlic and sauté until fragrant, about 1 minute. Add the asparagus pieces, season with salt and pepper, and cook until tender-crisp, about 5-7 minutes. Remove the asparagus from the skillet and set aside.
Make the Hot Pasta Sauce: In the same skillet, melt the butter over medium heat. Add the heavy cream and bring to a gentle simmer. In a small cup, whisk together the flour and water until smooth, then stir this mixture into the simmering cream. Continue to cook, stirring frequently, until the sauce thickens, about 10 minutes. Stir in the chopped parsley, salt, and pepper.
Combine and Serve: Add the cooked pasta to the hot pasta sauce, tossing to coat evenly. Remove from heat and pour over the lemon feta sauce, mixing well. Gently fold in the cooked asparagus.
Enjoy: Serve immediately, garnished with additional parsley if desired.

Nutrition

Calories: 1124kcalCarbohydrates: 84gProtein: 23gFat: 78gSaturated Fat: 40gPolyunsaturated Fat: 5gMonounsaturated Fat: 27gTrans Fat: 0.3gCholesterol: 190mgSodium: 540mgPotassium: 502mgFiber: 4gSugar: 7gVitamin A: 3123IUVitamin C: 14mgCalcium: 316mgIron: 3mg

Notes

Storage

This keeps in the fridge for up to 3 days in an airtight container, and it thickens up overnight so reheat it gently on the stove or in the microwave with a splash of water or cream to loosen it back up.
I wouldn't freeze this one, the feta sauce goes grainy on thaw and it's a 25 minute recipe anyway!

Cook the linguine just shy of al dente. It keeps cooking once it hits the sauce, and long pasta goes soft faster than you'd think.

Whisk the feta sauce properly, a good minute or two. It goes from crumbly to actually creamy and it's worth the arm workout.

Always save a splash of pasta water. With two sauces going this one can tighten up fast, and a little bit brings it right back.

Tried this recipe?

Let us know how it was!

Bowl of creamy lemon feta pasta with asparagus, with a tub of feta and the skillet behind it

Frequently Asked Questions for Creamy Lemon Feta Pasta with Asparagus

Why did my feta sauce split?
Heat. The lemon feta sauce goes on with the pan off the burner, not while it's simmering. Mix it in, then serve.

Can I add chicken or shrimp?
Yes. One reader added half a rotisserie chicken and loved it, which is the easiest way to do it. Cook anything separately and fold it in at the end.

Can I make it without asparagus?
Absolutely. Green beans, broccoli or peas all work the same way. You can also add cherry tomatoes or a handful of spinach if you want more in there, the lemon and feta go with pretty much anything green.