Creamy Lemon Asparagus Pasta (15 Minutes!)

4.85 from 26 votes

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 Time: 5

Cook Time: 10

Total Time: 15

Servings: 4 - 6

Author: Sam Turnbull

Ingredients

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

US Customary - Metric

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

Find it online:

https://itdoesnttastelikechicken.com/creamy-vegan-lemon-asparagus-pasta/

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