Go Back
–+ servings
Bowl of pasta with text overlay that reads lemon asparagus pasta.
4.86 from 28 votes

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 Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
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.
    Cooked pasta and asparagus in colander.
  • 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.
    Flour added to skillet with garlic and olive oil.
  • 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.
    Pouring vegan milk into roux in skillet.
  • Season the sauce: Whisk in the Dijon mustard, nutritional yeast, salt, and pepper.
    Mustard, lemon zest, and nutritional yeast in skillet with sauce.
  • Add the lemon last: Remove from heat, then stir in the lemon zest and lemon juice.
    Cream sauce in skillet.
  • 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.
    Cooked pasta and asparagus added to cream sauce.

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

Find it online:

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

Scan the QR code for updates, tips, and to ask me any questions!

QR Code