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Lamb and Asparagus Curry Notta Pasta

Lamb and Asparagus Curry Notta Pasta Recipe

Succulent spring lamb and asparagus team up with Notta Pasta in this spicy Indian Curry.


4-6 servings


25-30 minutes to assemble
15 minutes to cook
Total time: 40-45 minutes

Ingredients 1/2-16 oz box (8 oz) Notta Pasta Linguine
2 lbs boneless leg of lamb
Salt and pepper
2 tablespoons butter
1-lb bunch asparagus trimmed and cut into 1” pieces
1 medium red onion, sliced
1 tablespoon (each) minced garlic and ginger
1 tablespoon ground curry*
1/2 teaspoon crushed red pepper flakes
1-13.5 oz can A Taste of Thai Coconut Milk
1 tablespoon almond butter
Optional: chopped cilantro
*We used a generic curry for our test, but Madras curry or Garam Masala would also work well.
1. Put a large pot of water on to boil.
2. Trim fat from lamb and cut into bite size pieces. Salt and pepper on all sides.
3. In a large skillet, melt butter over a medium–high heat and sauté lamb until just cooked. Add asparagus and sauté 2 minutes. Transfer ingredients to bowl and cover.
4. In unwashed skillet, sauté onions, garlic and ginger until onions start to brown. Add curry and pepper flakes. Stirring, cook 1 minute.
5. Add 1/2 can coconut milk and mix in almond butter until smooth. Add remaining coconut milk.
6. Add lamb and asparagus to skillet. Stir to combine and turn down to a low simmer.
7. Meanwhile, boil Notta Pasta according to box directions. Drain and rinse quickly. Add to skillet and toss well. Sprinkle with cilantro, if desired, and serve immediately.

Lamb and Asparagus Curry Notta Pasta

Nutrition Facts:*



FAT: 62g 


SODIUM: 240mg 

CARBS: 58g



*Nutrition Facts are estimates only.  For questions or specific information, email

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Lamb and Asparagus Curry Notta Pasta

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    An authentic Thai dish which recreates the flavors of genuine Thai cuisine.
    A quick and easy Thai dish which has the great taste and aromas of Thai food without a lot of preparation time.
    Quick Meal
    Gluten-free recipe
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