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Vegan Creamy Lemon Pasta with Asparagus

A quick and satisfying plant-based pasta dish featuring creamy lemon sauce and fresh asparagus, perfect for busy weeknights.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian, Vegan
Calories: 350
Ingredients Method Notes

Ingredients
  

Pasta and Vegetables
  • 12 oz Pasta (spaghetti, fettuccine, or penne) Use gluten-free pasta if needed.
  • 1 bunch Asparagus, trimmed and cut into bite-size pieces Can be sliced on a sharp angle for presentation.
Sauce Ingredients
  • 4-6 cloves Garlic, minced Adjust according to taste.
  • 2 tbsp Olive oil or vegan butter For sautéing garlic.
  • 1 cup Unsweetened oat milk or cashew milk Serves as the creamy base.
  • 1/2 cup Cashew cream or blended soaked cashews For added creaminess.
  • 1 lemon Zest and juice For brightness in flavor.
  • 1/4 cup Nutritional yeast For a cheesy vibe.
  • to taste Salt
  • to taste Black pepper
  • pinch Chili flakes Optional for heat.

Method
 

Preparation
  1. Put a large pot of salted water on to boil.
  2. While the water heats, chop garlic and asparagus.
Cooking
  1. Cook the pasta according to package directions. In the last 2-3 minutes of cooking, add the asparagus to the pot.
  2. While the pasta cooks, heat olive oil in a skillet and sauté garlic for about 30 seconds to 1 minute until fragrant.
  3. Add oat milk and cashew cream to the skillet; stir and let bubble gently for 2 minutes to thicken slightly.
  4. Stir in lemon zest, lemon juice, nutritional yeast, salt, and pepper. Adjust seasoning to taste.
  5. Reserve a splash of pasta water, then drain the pasta and asparagus. Toss them in the sauce, adding a bit of reserved pasta water if needed to loosen the sauce.

Notes

If gluten-free, swap the pasta for a suitable alternative. For an added touch, serve with extra lemon wedges and black pepper at the table for customization.