Lemon & Asparagus Pasta
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.
Servings: 4
Ingredients
- 2 cups penne or other short pasta shape (gluten-free pasta if preferred)
- 1 bunch asparagus cut into 2 inch lengths
- 1 cup plant-based milk (such as soy or almond)
- 1 lemon, zested
- ½ lemon, juiced (about 1 ½ tablespoons)
- 2 cloves garlic, minced
- 2 tablespoons all-purpose flour, (gluten-free all-purpose blend if prefered)
- 2 teaspoons dijon mustard
- ¼ teaspoon salt
Instructions
- 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.
- 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!
- Drain pasta and asparagus and return to pot. Add in all of the sauce and toss well to combine and heat through.
Notes
For a gluten-free dish, use gluten-free pasta, my favourite is brown rice pasta.
Nutrition
Calories: 262kcal
Find it online:
https://itdoesnttastelikechicken.com/creamy-vegan-lemon-asparagus-pasta/