If you love asparagus as much as I do, make sure to check out this simple Air Fryer Asparagus!
Creamy lemon and asparagus pasta
The warm spring sunshine and blooming flowers are a sign that it’s time to fill your kitchen with fresh herbs and colorful fruits and vegetables. Lemon, in my mind, is the ultimate spring ingredient. It’s so delightful and helps simple and nutritious meals, like my Creamy Lemon Tofu and Lemon Lentil Soup, shine. If you’re looking to add more healthy, zesty, and refreshing meals to your spring menu, this vegan Lemon Asparagus Pasta is a perfect choice! It’s a simple recipe that’s made by tossing pasta and fresh asparagus in a zippy, cheesy lemon cream sauce. It’s reminiscent of Italian Spaghetti al Limone (lemon pasta), but with a vegan twist. Not only is lemon and asparagus pasta the perfect meal for spring and summer, but it can easily be made in one pot in under 30 minutes. Your guests will never know this elegant meal was so easy!
Ingredients needed (with substitutions)
Pasta – This recipe works with any short or long pasta noodle. I used gluten free brown rice spaghetti.Asparagus – The best asparagus will pop up in grocery stores and farmer’s markets from late spring through mid-summer. Look for bright green asparagus with large, firm spears. Chop off the bottom 1 to 1 ½ inch of each spear as they’re too woody and tough to eat.Olive oilGarlicAll purpose flour – This is needed to thicken the sauce. Gluten free flour works too.Dairy free milk – Any dairy free milk will work here but homemade cashew milk or almond milk are the best options. Make sure your milk is unsweetened and unflavored!Salt and pepperLemons – You need the lemon juice and zest. Try to use freshly squeezed for the best flavors!Crushed red pepper flakesParsleyVegan parmesan cheese – Violife is my favorite but homemade parmesan works too.
How to make lemon asparagus pasta
Find the complete recipe with measurements below in the recipe card. Cook your pasta according to the package directions and drop the trimmed asparagus in during the last minute. Reserve some of the pasta water, then drain and set aside. Heat the oil in the same pot or a clean skillet and add the garlic. Sauté until fragrant, then whisk in the flour. Slowly pour in the milk while continuing to whisk. Bring the sauce up to a simmer and cook until it thickens slightly. Take the pan off of the heat and stir or whisk in the herbs, spices, lemon zest, lemon juice, and vegan parmesan. Add the cooked pasta and asparagus, and toss to coat. Serve with fresh parsley, more parmesan on top, and extra cooked asparagus on the side. Enjoy!
Variations
Gluten free? Use gluten free pasta noodles and replace the all purpose flour with a gluten free all purpose flour. Nut free? Use unsweetened, unflavored soy milk or coconut milk (not from a can). Instead of asparagus – Use green peas, broccoli, edamame, snap peas, or another green vegetable.Add protein – Sprinkle crumbled tofu bacon or tempeh bacon on top (carbonara-style), or add white beans or seared pieces of vegan chicken in with the pasta.
Want more vegan pasta recipes?
Pesto Pasta SaladVegan Spinach Artichoke PastaCreamy Vegan Sausage PastaOne Pot Vegan Pasta
