Creamy Vegan Lemon & Asparagus Pasta

Before I tell you about this amazing recipe for Creamy Vegan Lemon & Asparagus Pasta, I want to tell you a quick story:

Before I was writing a cookbook, before I was a food blogger, before I was vegan... before ALL those before's, I was a student in university who happened to love to host dinner parties. I remember a moment where I proudly declared to my friends that I could write an entire cookbook on pasta recipes. I waved my wooden spoon in the air as I said this, and a piece of penne went flying across the room. (No alcohol was involved...er...).  Not only could I write an entire cookbook, I gestured, but all my recipes could be prepared in the time it took the water took to boil. Arm and spoon straight into the air a la He-Man. I'm subtle.

This is not what my cookbook is about, but I still believe I could do just that. I have a deep love of pasta, and an even deeper love of quick, easy, pasta recipes that take only 15 minutes to make. I mean really, who doesn't have a deep love for that!?

Creamy Vegan Lemon & Asparagus Pasta meets all the requirements, and is jam-packed full of fresh spring flavours. Garlic-y, zesty, tangy, a bit spicy, lemon-y, asparagus-y. Just so many y's. This is the perfect recipe for a quick, spring meal, so you can get out of the kitchen and enjoy the first hints of warm nights.

Now for the secret asparagus tip. My mom taught me this little ditty, and let me tell you, it works. You know when you eat asparagus and sometimes you get those wooden, chewy, stringy, tough pieces that are gross. This little tip is how you completely get rid of those pieces.

My Mom's Secret Tip:

Hold an asparagus stem at the base, then use your other hand to hold it somewhere in the middle, (I was photographing so I only could show you one hand... food photography problems). Bend the asparagus until it breaks. Where it breaks off will be the woody stringy gross bit, and you can save that for Veggie Broth or toss that out. The top part of the asparagus will be all tender and glorious.

Do this with your entire bunch of asparagus and you will see that some pieces will have very little woody gross bits, and some will have a lot. They will all break in different places.

So now that we have removed the grossness, chop up the good parts of the asparagus and zest your lemon.

Whisk together all your sauce ingredients. Alternatively, you could whizz them up in a blender, whatever you find easiest.

Boil your pasta according to the package directions. In the last 3 minutes of cooking time toss in the asparagus. Finish cooking the pasta and drain.

Return the asparagus and pasta to the pot then pour in the sauce. Stir and heat through until the sauce has thickened and nicely coats everything. Serve while hot and delicious. Yum!

4.85 from 26 votes

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Creamy Lemon Asparagus Pasta (15 Minutes!)

This Creamy Lemon Asparagus Pasta is the ultimate quick spring dinner. Tender asparagus and pasta get tossed in a silky, garlicky lemon cream sauce that’s bright, cozy, and just a little fancy, but it comes together in 15 minutes with simple pantry ingredients. It’s naturally dairy-free and vegan, and perfect for weeknights or easy date nights.

Prep: 5 minutes mins

Cook: 10 minutes mins

Total: 15 minutes mins

Servings: 4 - 6

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Ingredients

 

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• ▢ 14 oz pasta of choice, (spaghetti, linguine, penne, or fusilli)
• ▢ 1 bunch asparagus, trimmed and cut into 2-inch pieces
• ▢ 2 tablespoons olive oil
• ▢ 3 cloves garlic, minced or pressed
• ▢ 2 tablespoons all-purpose flour
• ▢ 1 ½ cups unsweetened plant-based milk, (such as soy or oat)
• ▢ 2 teaspoons Dijon mustard
• ▢ 2 tablespoons nutritional yeast
• ▢ ½ teaspoon salt, or to taste
• ▢ ¼ teaspoon black pepper, or to taste
• ▢ 1 lemon, zested
• ▢ 1 ½ tablespoons lemon juice
• ▢ Optional garnishes: chopped parsley or basil, vegan parmesan, extra lemon zest, chili flakes, cracked black pepper

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Instructions

 

• Cook the pasta + asparagus: Bring a large pot of water to a boil. Cook the pasta according to package directions. In the last 3 minutes of cooking, add the asparagus to the pot. Reserve ½ cup of pasta water, then drain.
• Sauté the garlic: While the pasta cooks, heat the olive oil in a large skillet or saucepan over medium heat. Add the garlic and cook for 30 seconds, just until fragrant.
• Make a roux: Sprinkle in the flour and whisk constantly for 30–60 seconds.
• Make it creamy: Slowly whisk in the plant-based milk. Keep whisking until smooth, then simmer for 2–3 minutes, until the sauce thickens slightly.
• Season the sauce: Whisk in the Dijon mustard, nutritional yeast, salt, and pepper.
• Add the lemon last: Remove from heat, then stir in the lemon zest and lemon juice.
• Toss it all together: Add the drained pasta and asparagus to the skillet with the sauce and toss well. Add a splash of reserved pasta water as needed until the sauce is silky and coats everything beautifully.
• Serve hot.

Notes

Oil-free option: Sauté the garlic in 2 to 3 tablespoons vegetable broth or water instead of oil. The sauce will still thicken, but it will be a little less rich.

Gluten-free option: Use gluten-free pasta and a gluten-free all-purpose flour blend.

Storage + reheating: This pasta is best fresh, but leftovers keep well. Store in an airtight container in the fridge for up to 3 days. Reheat gently with a splash of plant milk or water to loosen the sauce.

Nutrition

Serving: 1 serving (recipe makes 6 servings) | Calories: 351kcal | Carbohydrates: 58g | Protein: 14g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Sodium: 248mg | Potassium: 449mg | Fiber: 5g | Sugar: 5g | Vitamin A: 801IU | Vitamin C: 11mg | Calcium: 120mg | Iron: 3mg

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Author: Sam Turnbull

Cuisine: American, Italian

Course: Main Course, Pasta

Bon Appetegan! Sam.