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vegan lemon asparagus pasta on a white plate with lemon slices

Creamy Vegan Lemon Asparagus Pasta

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 4 reviews

  • Author: Verna
  • Total Time: 30 minutes
  • Yield: 4-5 Servings 1x
  • Diet: Vegan


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,..


  • 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 1/2 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
  • 1/2 teaspoon Italian seasoning
  • 1/4 teaspoon salt
  • 1 heaped teaspoon small capers, chopped
  • 1 tablespoon lemon juice
  • 1 teaspoon lemon zest (about 1/2 lemon)

Cashew cream:

  • 1/3 cup raw cashews
  • 1/4 cup water
  • 1/2 tablespoon distilled white vinegar


  1. 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.
  2. 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
  3. 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.
  4. Make Cashew cream: add ingredients to nutra bullet and process until smooth
  5. 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


  • 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