4.12 from 9 votes
Lemon & Asparagus Pasta
Prep Time
5 mins
Cook Time
10 mins
Total Time
15 mins

This recipe is so easy, just 15 minutes to make! Fresh, easy, creamy, and full of zesty lemon and the zing of garlic. Perfect quick pasta for a warm spring night. 

Course: Main Course
Cuisine: American, Canadian, Italian
Servings: 4
Calories: 262 kcal
Author: Sam Turnbull • It Doesn't Taste Like Chicken
  • 2 cups penne or other short pasta shape (gluten-free pasta if preferred)
  • 1 bunch asparagus, cut into 2 inch lengths
  • 1 cup non-dairy milk (such as soy or almond)
  • 1 lemon, zested
  • 1/2 lemon, juiced (about 1 1/2 tablespoons)
  • 2 cloves garlic, minced
  • 2 tablespoons all-purpose flour, (gluten-free all-purpose blend if prefered)
  • 2 teaspoons dijon mustard
  • 1/4 teaspoon salt
  1. Bring a large pot of water to a boil, and boil the pasta according to package directions. In the last 3 minutes of cooking time toss in the asparagus.
  2. In the meantime, whisk together all of the all of the sauce ingredients in a bowl. Alternatively, you could mix them together in a blender. Whatever you find easiest!
  3. Drain pasta and asparagus and return to pot. Add in all of the sauce and toss well to combine and heat through.
Recipe Notes

For a gluten-free dish, use gluten-free pasta, my favourite is brown rice pasta.

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