Creamy Vegan Lemon Asparagus pasta! A quick and easy 30 minute meal perfect for spring. With a crave worthy alfredo style lemon sauce and hints of garlic. So GOOD! Sub any noodles, spaghetti, fettuccine etc,..
Wait till you taste this vegan pasta! This recipe is made with sauted asparagus, garlic, linguini and tossed in a delicious creamy lemon sauce made dairy free using cashew cream and vegan butter! Oh it is so tasty, simple too which I always love! Not to rich or thick.
Wonderful family main dish recipe to enjoy any night of the week! Spring and early Summer! Yes the kids will think it’s fabulous too!
Inspired by my Vegan Alfredo Sauce, One pot Creamy Garlic Pasta and Spaghetti al Limone with asparagus from Bon Appetit.
I love creamy pasta recipes and this one won’t disappoint, it’s fussy free and so tasty. Know one would ever guess this asparagus lemon pasta dish is vegan and healthier!! Not kidding! So let’s make it shall we😊 Fyi -I did test this recipe as a one pot meal but much preferred it with the noodles cooked separately.
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Ingredients / substitutions:
- Fresh asparagus and garlic: mmm!!
- Lemon sauce: lemon juice and zest for that zingy tang. spices, nutritional yeast, vegetarian 'chicken' bouillon, flour, capers, vegan butter, so delicious!
- Pasta: I used linguini or shells but any variety will do like, spaghetti, fettuccini even smaller noodles like rotini , penne, etc.. or gluten free if needed.
- Cashew cream: makes it ultra creamy without using heavy cream made from water, cashews and vinegar. Have not made a nut free version.
How to make vegan lemon asparagus pasta:
- Cook pasta according to instructions, drain add back to pot with drizzle of oil
- In a smaller pot sauté vegan butter, asparagus and garlic, set aside
- In the same pot make the lemon sauce, whisk cashew cream and rest of ingredients together over medium heat until thickened, stir in lemon juice, zest and capers.
- Toss sauce with pasta. Top with asparagus. Enjoy! For full detailed instructions and ingredients see recipe card below
FAQ:
Line up the asparagus on cutting board having spears all facing in same direction. Trim off the woody ends where the colour turns from white to green. Usually an inch or so. You can also snap off asparagus ends instead of slicing them
This vegan pasta dish does well as a main dish with a simple green salad, green peas, garlic bread or no knead bread. To beef up the protein serve it with vegan steak, chicken or meatless meatballs!
Tips:
- Don't overcook pasta and rinse but don't drain it. Toss with little olive oil to prevent sticking
- If planning on having left overs I recommend storing sauce, noodles and asparagus separately for best results or if combined heat up with a splash of veggie stock so the pasta isn't dry
- for lemon sauce make sure to start with cold water to dissolve flour before heating to avoid lumps. We're not making dumplings haha!
- to make this recipe gluten free use gluten free pasta of choice and gluten free flour
This pasta dish is:
- vegan
- creamy
- savoury and tangy
- satisfying
- super simple
- awesome weeknight meal
- kid approved
- down right delectable!
- healthy
More creamy pasta recipes:
- Creamy Vegan Garlic Pasta - instant pot or one pot
- Instant Pot Vegan Mac And Cheese
- Best Vegan Baked Ziti Ever! - easy to make
- Vegan Mushroom Stroganoff
- Baked Vegan Mac and Cheese
- Creamy Spinach and Mushroom Pasta
- Vegan Alfredo Sauce
- Vegan Lasagna
- Jalapeño Cheddar Vegan Mac and Cheese
Enjoy everyone! Happy Day! Please feel free to comment below and give this recipe a rating. Your feedback is greatly appreciated!
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Creamy Vegan Lemon Asparagus Pasta
- Total Time: 30 minutes
- Yield: 4-5 Servings 1x
- Diet: Vegan
Description
Creamy Vegan Lemon Asparagus pasta! A quick and easy 30 minute meal perfect for spring. With a crave worthy alfredo style lemon sauce and hints of garlic. So GOOD! Sub any noodles, spaghetti, fettuccine etc,..
Ingredients
- 10-11 oz (300 grams or so) uncooked linguini or pasta of choice, gluten free if needed
- 2 cups fresh asparagus, woody ends removed, cut into bite size pieces*
- 1 tablespoon vegan butter
- 3 cloves garlic, chopped
Lemon Sauce:
- 1 and ½ cups cold water
- cashew cream (recipe below)
- 1 tablespoon flour regular or gluten free
- 1 tablespoon vegan butter
- 2 teaspoons better than bouillon no chicken vegetarian soup base
- 2 tablespoons nutritional yeast
- 1 teaspoon paprika
- 1 teaspoon onion powder
- ½ teaspoon Italian seasoning
- ¼ teaspoon salt
- 1 heaped teaspoon small capers, chopped
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest (about ½ lemon)
Cashew cream:
- ⅓ cup raw cashews
- ¼ cup water
- ½ tablespoon distilled white vinegar
Instructions
- Cook pasta according to package instructions, (I like to add add a good pinch of salt, drizzle of oil to the boiling pasta water before adding noodles). Drain add back to pasta pot off the heat, toss with a little oil.
- Cook asparagus: While pasta is cooking in a medium heavy bottomed sauce pan/pot add the asparagus, vegan butter, a pinch of salt and pepper. Saute over medium heat for 3 minutes or so or until cooked to your liking. Stir in the garlic, cook until fragrant and browning slightly. Remove to a plate. Cover and set aside
- Sauce: In the same pot (off the heat) add the sauce ingredients and cashew cream (except for lemon juice, zest, and capers) stir until the flour is incorporated. Bring sauce to a simmer over medium heat, stirring constantly until thickened, 1-2 minutes or so. Remove from heat. Stir in the lemon juice, zest and capers, adjust seasonings to your liking if necessary.
- Make Cashew cream: add ingredients to nutra bullet and process until smooth
- To serve: pour sauce over pasta toss together. Plate it up and top with asparagus and freshly cracked blacked pepper feel free to sprinkle on some vegan parmesan and a squeeze of lemon. Enjoy! For tips, FAQ, step by step photos see above post
Notes
- To store and freeze: pasta will keep in the fridge for 3-4 days. I recommend freezing the sauce only
- Trim asparagus: Line up the asparagus on cutting board having spears all facing in same direction. Trim off the woody ends where the colour turns from white to green. Usually an inch or so. You can also snap off asparagus ends instead of slicing them
- Prep Time: 15 Minutes
- Cook Time: 15 Minutes
- Category: Mains, Gluten free
- Method: Stovetop
- Cuisine: American, Canadian
Margie
We have a pecan grove but would have to purchase cashews. Do you think the recipe would work substituting pecans for cashews?
Verna
Hi Margie I really can't say as I have not tried it. The cashew cream in the recipe sort of replaces real cream so pecans would bring a whole new flavour. Hope that helps
Susan A
So delicious! I already had fresh asparagus and all other ingredients in my vegan pantry. Wouldn’t change a thing!
Verna
Thrilled you enjoyed it Susan. Really appreciate your feedback thank you!
JL
So delicious! I added peas and broccoli as my husband is not find of asparagus. The sauce was so tasty!
Verna
Nice to hear thanks so much!
Kandice
I’ve made rainbow plant life pasta I’m trying your asparagus pasta tomorrow, can’t wait the sauce sounds so good. Love all your recipes!
Verna
Thanks Kandice Enjoy!
Rita
We made this last night ,we will be making it again because it is that tasty!
Verna
Awesome glad you enjoyed the pasta!