Aside from adding a bit of tumeric and cayenne pepper to spice it up a bit, I made it exactly as described (including the optional 2 tbsp nutritional yeast). Add 3/4 of the chopped asparagus and the cooked pasta to the sauce and toss to coat. Will it work with wholemeal flour? Tarragon and lemon… divine! Nutrition Facts box does not include soy curls or other optional ingredients. One of my new favorited. Or garlic powder might work. We’re so glad you enjoyed it! The lemon was a nice unique touch! Can you use vanilla almond milk? This recipe, Vegan Pasta with Asparagus and Creamy Mushroom Sauce, which is part of the "5 Affordable Weeknight Dinners from Whole Foods Market" theme, is a quick and easy plant-based meal that can be made in the length of time it takes to prepare your pasta. Could I use stock instead of of almond milk? All in all. Also, the recipe calls for 2.5 cups of Alond milk, not 2-5. I’m not Vegan but I am dairy free and this was the first white sauce I’ve ever had. I made this last night and loved it! MY. It’s super helpful for us and other readers. I also used garbanzo bean flour and quinoa pasta because I have celiac disease. This will definitely be a must try. I added more nutritional yeast because we love the cheesy flavor. I chose to add the lemons on top and squeeze some of juice too. I did use a penne pasta instead because that is what we had on hand. Need help? There is something missing from the sauce. felt like something was missing. OMG! Thank you so much Dana! Glad to hear you enjoyed it! Thank you! Drain the asparagus and pasta and return both to the pot. It thicken up well! Thank you so much for sharing, it’s changed my life! I usually don’t have asparagus so I sub-out the roasting part and add more lemon directly to the sauce. Anyways, thanks for the delicious recipe! Hi! Chickpea flour (worked great, swooped regular flour out as it’s impossible to get flour in London at the moment!) Thanks, Thalia! I just made this and it was really good! Put it over gluten-free spiral noodles. Success! We did add cubed chicken to this and it was awesome. Thanks for sharing! Aw, thanks Christina! never considered trying it raw before for some reason even though I eat a lot of my food raw. I would recommend adding another tablespoon of nutritional yeast. Can I use soy milk instead of almond milk? Light I used two bundles of asparagus. I made your garlic sauce once and it was honestly one of the best sauces I’ve ever made. Its gotta stop. Meanwhile, make the pasta sauce.To a blender add the 2 garlic cloves, vegan … I made this tonight on the spur of moment, since I had all the ingredients. I followed this recipe closely, I did saute a shallot with the garlic and pureed the sauce in a blender with a little cornstarch to thicken it up a little. Oops, now that I see the comments it seems that lots of other milks are used! Cook for 7 minutes or until just tender. I am finding your recipes to be really good. This is hands down the BEST recipe I have made in awhile! I let the sauce cook longer and slowly on a small flame to thicken. I just had to comment because this really was so delicious and amazing. I just found your site recently and have made several of your vegan recipes. We had to throw out the entire meal. It was so simple! Very easy, very creamy. Delicious!! Thanks for creating & sharing this, Dana! I’ll definitely make again and again. Have on its own, mix with some fresh… Gluten-free penne is mixed with a vegan lemon garlic sauce, fresh asparagus, and protein-rich chickpeas for the ultimate creamy lemon asparagus pasta! Add a tbsp of water at a time to achieve desired consistency. If you like garlic, follow the recipe. I would highly recommend you add two bunches of asparagus while cooking, and adding fresh basil and fresh argula on top along with the other items she suggests. I’ve used many of your sauces as foundations for other dishes. Nice recipe :) Thank you! Thank you! Stuffed Sweet Potatoes with Chickpeas, Asparagus and Arugula. This recipe is a keeper! Maybe a little addition of herbs? anncates.blogspot.com. Let us know. I also used broccoli & cauliflower because that’s what’s ready in the garden in January! Next time, I’ll do the asparagus for a shorter time in the oven or even steam them quickly to keep them green(er) and crisp(ier). I will definitely make this again. But over all awesome! It was PHENOMENAL! This was so amazing! Add pasta to boiling water and cook according to package instructions. The Pasta: I’ve used a whole grain penne pasta, but just about any type of pasta will work. Similar. Game changer. All your recipes are excellent, I’m such a fan! Thank you! Melissa, that is so strange. (If it seems too dry, add a splash of water.) This vegan creamy spring pea asparagus pasta is oh-so-satisfying and packed with fresh, feel-good ingredients. We both went back for seconds!! I love your creamy vegan pasta sauce – it’s so delicious! Did you add the nutritional yeast? If you like asparagus, leave out the garlic (or reduce it to one small clove at most), and maybe cut back on the lemon too. Yum! I made this and really enjoyed it! My non vegan boyfriend loved it and couldn’t stop saying how cheesy it tasted. Super easy and so satisfying. This turned out delicious and I will definitely be making it again. Top with several thin slices of lemon and bake for 20-25 minutes. Cook, stirring, until it boils and thickens slightly. I added some honey to the asparagus and just a touch to the sauce!! I didn’t have asparagus so I used broccolini stalks instead, they worked great using the cooking time suggested. My husband and I decided to start a vegan Monday tradition, and this was my first attempt at vegan cooking. Asparagus has a very delicate taste, which you won’t experience if you drown it in strong other flavours. Bake in the oven at 425°F (220°C) for … I adapted a little- more garlic, and lemon, used soy milk instead, (only two cups) and added some sauteed mushrooms. Bring to a boil and simmer until soy curls are tender, about 5 minutes. xo. Thank you for the recipe!! Realized I strongly dislike asparagus after baking it and trying some, so I instead added a ton of spinach into the pasta and served the asparagus on the side. Get our copy of FAN FAVORITES featuring 20 of our most loved, highly-rated recipes! Thank you! Looks delicious! Heat the pasta sauce with herbs, then add a non dairy milk or cream and pasta and garlicky asparagus. :), We just made a whole lot of soy milk so we used that instead of almond milk and used courgette instead of asparagus, and it turned out perfect. * Percent Daily Values are based on a 2000 calorie diet. Glad you enjoyed the recipe. We finished our lunch happy! So glad you enjoyed it, Elizabeth! First, soften cashews for the pasta sauce. IT’S SO GOOD. I can’t wait for dinner tonight (leftovers!). I added mushrooms and used rotini(that’s what I had) I forgot the nutritional yeast but it’s still so delicious. Came together beautifully. I had never made a sauce like this before and I was nervous it wouldn’t thicken but I just kept heating it and stirring occasionally and it thickened nicely! Thank you so much! I don’t think it would be as good as cornstarch or arrowroot, so start there. Seriously people, eat your greens with every meal. Allow the asparagus to steam for 2 minutes. Do you think oat flour would work as a gf thickener? Vegan Asparagus Lemon Butter Pasta. Boil water in a saucepan and add a little bit of salt and broccoli, cut into small florets. But to make the sauce, I added the milk to my blender first, turned it on low, and added the flour, yeast, and salt by spoonfuls. I used potato starch as I did not have all-purpose flour. Will definitely make it again! TIP: Use a large flat spatula to smash down the bits of garlic and flour to properly incorporate. Let us know how it goes! I also added a couple of the roasted asparagus and the lemon slices to the vitamix ??? Tonight I pan roasted some broccoli and carrots- yeah I need to get back to eating my dinner!! It did not reheat well today for lunch leftovers- the creaminess is totally gone and it’s kind of like just dried salty noodles with asparagus. Since we have garlic intolerance here, I added just a bit of fresh tarragon to the oil instead of the garlic. killer dish! WONDERFULNESS. have you ever grown it or seen it growing in a garden? We also used penne since I couldn’t find whole wheat bowties. xo. I made this last night. Notify me of followup comments via e-mail. Keep warm on the lowest heat setting. The two yeasts are grown on different mediums. Thanks for letting us know! Everyone wanted seconds. Hi! I made this for the second time last night and it is a real keeper. Even my boyfriend loved the sauce and dairy free stuff can be hit and miss with him. GOOD. It’s a new favorite, Not the best, but I only have a bottle of lemon juice rather than fresh lemons. Serve with a lemon wedge and. I made it without any added oil, water “seared” the garlic and I used arrowroot starch since I had it handy. :D. Oh my wow this is so good!! Add nutritional yeast and another pinch of salt and pepper. I used green beans from my CSA but prepared them the same way as the asparagus and it turned out great. In a saucepan, combine flour and water until smooth. I added lemon rind and the sliced lemons from the asparagus roast in the sauce which gave it an awesome, tangy lemon taste. While the water’s heating, bring a large skillet to medium heat. Creamy Vegan Lemon and Asparagus Pasta! I will definitely be trying this soon! I’m not sure if others have this problem? Fresh, easy, and full of zesty lemon and the zing of garlic. This was incredible. Blend until creamy and smooth, using the “puree” or “liquify” setting if possible. The sauce is incredibly creamy, flavorful and decadent, by far the best vegan cream sauce I’ve tried so far. A delicious, quick weeknight … I got some asparagus from the farmer’s market and gave this recipe a try and I was so glad that Idid, it was so quick and easy and SO GOOD! Lemony Don’t know if my milk is the culprit, I used Earth’s Own and kept it refrigerated. Brought home a bundle of fresh asparagus this evening and used your recipe as a jumping off point. Add pasta and pesto (to taste) and stir to combine. Bravo Minimalist Baker! So great to hear! Add the asparagus to a food processor along with the rest of the pesto ingredients. Must say I did sneak in quite a bit more nutritional yeast as I love the cheese taste! This is amazing!!! This looks delish! I personally would add more lemon juice next time, but my husband liked it just the way it was. Add in the asparagus, and continue sautéing until tender, about 8-10 more minutes. Delicious and easy to make. Loved it! I only had unsweetened soy milk, and it gave it a bit of a sweet flavor as it has more sugar in it than almond milk, but it still turned out really well. Oh yay! I added it to the dressing, so it is not overpowering but instead adds a lovely flavour to this light Mediterranean pasta … I LOVE IT! This pasta was so delicious. This is definitely going into regular rotation- this is only our third day of veganism & with recipes like this it is absolutely easy! I had to use quite a bit more flour than suggested for the sauce to thicken, but that’s okay. To add more flavour to the sauce I upped the nutritional yeast amnt and added half a cup of veggie stock. Thanks so much! But yes, it is possible! Reminds me of spaghetti al limone from sauce restaurant in nyc. How terrible would it be if I used unsweetened vanilla almond milk? I used a blender for the sauce and added nutritional yeast. This was very good. I have made it since adding 1/2 cup white wine and a bit of chives…..excellent1. The family found it a bit dull. He says it’s better than regular (dairy) Alfredo sauce!! Thank you for this recipe. Place it over medium high heat and add the bouillion, basil, nutritional yeast, garlic powder, and red pepper. It is officially becoming one of my go-to-recipes. Slightly lower heat and continue cooking to thicken, stirring occasionally. It won’t be as creamy and will require more whisking. Can plain Rice Milk be used in place of the Almond Milk? This looks so delicious! Put 1 cup of the pasta water into a small saucepan. The lemon and roasted asparagus marry perfectly together in this dish to create a flavor combination I can’t get enough of. I did use the nutritional yeast in my sauce, and it really hit all the spots an Alfredo sauce does so I’ll be making this again and again as a healthier alternative. In a skillet, heat 1 tbsp olive oil over medium-high. Will make again. & Perfect for a quick-but-healthy weeknight meal. What an easy recipe! Thanks for sharing your experience, Elizabeth! Thank you! I used gf spaghetti pasta instead and subbed flour for arrowroot. This Vegan Lemon Asparagus Chickpea Pasta is truly the epitome of a fresh and flavorful spring pasta dish! YUM! Garnish with vegan … Whisk and continue cooking for 1-2 minutes or until garlic is just starting to brown. Encouraging for two newly minted vegans that were getting a little discouraged by bland recipes. I’ll have leftovers tomorrow. Would be awesome with mushrooms as well! Delicious! Everyone who ate also enjoyed it very much! Would make this again. Season the pasta … Keeping this recipe, thanks!!! Question for the cook (or anyone else who has made the dish): Would you recommend the sauce to non-vegans as well, or is this not the best intro to vegan cooking for non-vegans? Unfortunately I did not like this recipe. This looks so amazing, mouth watering! You will not be subscribed to our newsletter list. Yes, they are essentially two names for the same product as far as i know. This is delicious!! Toast up the asparagus with a bit of garlic. Add the asparagus to the pot at the last 3 minutes of cooking the pasta, to blanch. We’re adding this to our family’s staple dishes!! We’d love to help you troubleshoot. I have a guy who loves chicken and I wouldn’t think it would change the amazing flavor everyone is talking about right?? Thanks so much for sharing! Thanks for sharing! Thanks for the great recipe! It was weird. (trimmed and washed // ~12 ounces as original recipe is written), (~5 cups as original recipe is written // see notes if GF*). Just made this. Merci :), Thanks so much for the lovely review, Kate. Use ctrl+f or ⌘+f on your computer or the "find on page" function on your phone browser to search existing comments! Glad you enjoyed it, Aubrey. This looks truly fabulous. I usually only do cashew cream for my recipes, but was really pleasantly surprised with the results for almond milk. I made this tonight,I’m a newbie vegan and added a few extras; crushed walnuts, mushrooms and edamame beans,it’s delicious! Spring is here which means new leaves on the trees, fresh flowers sprouting from the ground, and most importantly all the delicious spring vegetables you can eat.I love spring vegetables because they are a great base for any light and fresh dish for the warm season. Divide between 2-3 serving plates (per original recipe // adjust if altering batch size) and top with remaining asparagus. Thank you for sharing! I also added half an onion. Also, I don’t get how the recipe could call for like 2 to 5 cups of milk. I myself found the sauce not lemony enough. I’m not a big asparagus fan (my husband is) but roasting the asparagus really made a big difference in the flavor. Prepared this, it is relatively simple and very delicious. Hope that helps! Asparagus is the first spring veggie I always get excited about in March. One of the things I love about your recipes is how easily they lend themselves to creating other recipes. I couldn’t believe how good this method came out with the roasted garlic version, so excited to try it with asparagus while the season is still going strong! I added artichoke to the sauce and it tasted so good. Would you mind sharing what didn’t turn out about it? or will it come out fine in just the skillet? Add the vegetables to the pasta and combine well. I just made it and I am really surprised how tasty it is. Notify me of followup comments via e-mail. The sauce tasted like flour and almond milk, with a lot of lemon. It reminds me of piccata in taste, only very creamy. I am not vegan but everyone can appreciate a tasty meal. Made it tonight ,it’s an other great recipe of yours! I added some zucchini and sauteed kale, and I also used a lot of lemon throughout. This lemony dish is vegan and oil-free with a gluten-free option. This Vegan Lemon Asparagus Pasta is made with a luscious cashew cream sauce and plenty of lemon zest for a fresh and delicious pasta dish that comes together in less than 30 minutes! Thank you for the great recipe! I do want to try it vegan on my own but I was curious if anyone has ever tried this with chicken added in?? I love it so much I try to sneak it into everything and this salad is not the exception. This Fusilli Lunghi pasta dish is loaded with asparagus, broccoli and makes a healthy, quick and delicious meal in under 30 minutes. Hi Catherine, the brand can definitely make a difference. Hi Ivan, so sorry to hear this didn’t turn out well for you! So glad you enjoyed it. This pasta looks bonkers delicious!! Leftovers are a dream. These little guys are packed with vitamin C, K, and folate, and are an anti-inflammatory and antioxidant-rich food. I will definitely be making this again! Let it all heat up well. This was so easy to make and soooooo delicious! Put some parmesan over the top as well. And don’t forget the fiber! Thank you. I did have to use some cooking spray so my sauce wouldn’t stick. I didn’t have almond milk, but I did have unsweetened cashew milk that worked just fine. Blend until smooth and adjust taste with more salt and pepper if needed. Then … A creamy butter- and dairy-free white sauce is infused with lemon and roasted garlic. Thanks so much for sharing this awesome recipe:). The only thing I changed in the recipe was adding one additional TBS of nutritional yeast. Due to lockdown I had to make a few substitutions as I didn’t have everything. I’ll be making this again for a quick week night meal. Seriously, drool worthy! I guess the asparagus is dud :/, This dish is delicious!! I want to make this for dinner tomorrow! My mom and I made this dish and my dad who eats everything could not eat it. Was it the texture, flavor, etc.? 1 Remember back when dousing some iceberg lettuce with ranch dressing was considered healthy? Love your use of the lemon! Sautéed asparagus, mushrooms, and garlic combine with pasta and a light fat-free sauce in this delicious plant-based meal. Add about 1/2-3/4 cup of pesto to 2.5-3 cups of pasta to serve 2-3. See notes for adapting if you’re gluten-free or not vegan. Add asparagus to a baking sheet and toss with 1/2 Tbsp olive oil and a pinch each salt and pepper (amounts as original recipe is written // alter if adjusting batch size). Another fabulous recipe! This recipe sounds so good. Reserve 1½ cups of the starchy pasta water before draining the pasta. We eat whole-food vegan and avoid the use of added salt-oil-sugar (SOS). Made this last night with my homemade almond milk and it was soo creamy and delicious! Sorry I couldn’t be of more help! Yum! Great, super easy recipe! I can’t eat dairy so I tried out this sauce and loved it! We used smaller bow-ties but I wouldn’t think that would make the recipe awful. Very tasty! Will def make again, it was super simple! Looks great! CAN IT BE DONE? this was horrible :C everyone hated it, including me. Yum! I served it with some pepper flakes on top, and it was a hit! Sautéed asparagus, mushrooms, and garlic combine with pasta and a light sauce in this low-fat plant-based meal. Thnanks so much for this! Add a splash of water if it seems dry and cover. Found this amazing recipe on Pinterest. Next time, may add some mushrooms, onion and other roasted veggies. It was pretty good, but not my favorite from minimalist baker. DELICIOUS and super filling. Vegan Garlic Alfredo with Asparagus & Peas. I love the fact that this recipe has only a few ingredients ! A vegan pasta that requires simple ingredients and just 30 minutes! Uncover, add the garlic, and cook for a minute or two. Thanks so much for the recipe!!! Cut the bottoms into several pieces, and set aside to use in the pesto sauce. I added cherry tomatoes, which I roasted w the asparagus and lemon…Also I only had reg soymilk, but it was still good. Thanks! Tomatoes, kalamata olives, asparagus and mustard. So wonderful! My husband (who is not vegan) loved it too. 10/10 would recommend. Start cooking the pasta. I love what a healthy recipe. Totally my own fault. Loaded with veggies I also added some sautéed mushrooms to my pasta. This was good – it reminded me of the boxed Daiya Mac and Cheese. This pasta is wonderful. Thank you! We are so glad you enjoyed it! Yay! Do not rinse, immediately coat with sauce after cooking. Shall I put some in when I roast the asparagus? Jump to Recipe. I prepared it with ravioli filled with ricotta and spinach. I doubled the servings size. Could this recipe be doubled and made a day ahead? It turned out well. Overall I was happy with it but next time I will try adding a little bit of something. Suggestion: I reheated it stove top and added a little more almond milk to keep it from getting dry. A keeper recipe :’) One serving including soy curls contains 319 calories, 3g fat, 58g carbohydrates, 6g fiber, 20g protein, 348mg sodium. Soy will impart an odd flavor. This was delicious! Pinning! Waistline says no. I added more rue (3Tb flour+3Tb oil) because I wanted the sauce thicker. Our FREE 49-Page Fan Favorites e-Book has 20 recipes we think you’ll LOVE! Use a food … I had no fresh asparagus, so I used canned, drained, and yellow zucchini squash. Great recipe! How to make Vegan Lemon Asparagus Pasta. This was such a great technique – I loved the combination of lemon and asparagus but I could imagine this working with all sorts of ingredients and flavors. XO! Did you make sure it was unsweetened and plain? I did substitute creme fraiche for almond milk. In addition to the nutritional yeast, I added 2 tsps. Zaki, did you use plain unsweetened Almond milk or vanilla? I used a high quality garlic powder to eliminate the need for oil to sauté the garlic. I think a bit more lemon would be great too! That can really bring it together. I loved the roasted asparagus so much I made another tray to snack on! I only used 2 cups plant based milk (cuz I got scared lol but it worked out great) and lime because I didn’t have any lemon. I made it exactly as written. We’re so glad you enjoyed it, Laura! Even my non-vegan mom loved it! Ready in less than 20 minutes, this simple creamy lemon pasta with asparagus and peas is a delicious and satisfying vegan meal. Rinse with cold water after cooking. Will be making it again for sure! Would it be similar to making mac and cheese with vanilla almond milk….like oddly sweet? Them I drained the pasta, chopped the asparagus and added everything together. A simple, garlicky vegan cauliflower-cashew alfredo sauce is tossed with sautéed asparagus … Yum yum yum. Great! Step 1: Prepare The Veggies + Pasta (+/- 10 minutes) Two bunches of roast asparagus, a little more salt and pepper – and it still tastes of nothing. Can’t wait to make. I personally found the dish to be bland. I added dill and next time I will add some capers ❤️ Thanks for sharing!! Who knew you could make something so creamy without actual cream or cheese or milk! Roasted Asparagus Salad with Chickpeas and Potatoes, Asparagus and Mushroom Quiche with a Brown Rice Crust, Pasta Fagioli with Cranberry Beans and Kale. So glad you enjoyed it, Lisa! I think Brewers may be just a bit different in flavor–perhaps a tiny bit of bitterness. It never fails,that is why I go to minimalist baker.com to see what I should make. It was awesome. I am not trying to be rude, or hate on you or your blog. I squeezed the roasted lemon slices into the sauce and it turned out fine but I could have added extra lemon juice for extra tang. Was out of fresh lemons so used organic 100% lemon juice and mixed it together with asparagus, EVOO, salt and pepper. Much Love, AnnCates xx Have a question? I forgot to add the lemon to the asparagus before roasting it so I added it after it came out of the oven. Cheers, Thanks so much for the lovely review, Jorge. I added peas since I was low on asparagus. This was awesome! LOVE asparagus too! This White Wine Pasta with Asparagus takes less than 30 minutes to pull together and combines a buttery vegan wine sauce with fresh asparagus and pasta. This was amazing! Thank you so much for this amazing and easy to make recipe! Check out this tutorial! Pasta salads have a special place in my heart, and this one has some of my favourite foods in it. I didn’t even blend the sauce and it was great. I only used one lemon total – half was sliced thin for on top of the asparagus, the other half was used for juice in the sauce. Hope that helps! We are so glad you enjoyed it! I just want to be honest and give some cunstructive feedback. I’m so glad you enjoyed this recipe and find so much inspiration on our site! I think I’ll try the oat milk. I made this tonight for my family (including my somewhat picky 3 year-old twins)… it was delicious! I was totally expecting a cauliflower or cashew-based sauce, but this is so much easier and looks equally creamy, which is awesome :), Danielle @ Chits and Chats and Chocolate says. Cook pasta according to package instructions. For extra creamy sauce, add sauce to a blender or use an immersion blender to blend. … I made this last night, it was easy and delicious. So good! You could used Better than Bullion or a similar seasoning to kick up the flavor. Such a different way to cook asparagus for me. I understand this is down to personal preference. I keep thinking I’ll have leftovers and we end up going back for seconds. I needed to blend the milk, garlic and flour with an immersion blender to get rid of the chunks and it was nice and creamy. Perhaps coconut cream? Check the seasonings and add salt and black pepper to taste. Thank you. Hi, this was my first attempt at making a creamy pasta sause from scratch. Add asparagus and mushrooms; cook 5 minutes longer. AMAZING!! Instructions. I’m allergic to nuts, is there another plant-based milk that will work for this? And if following a gluten-free diet, there are plenty of options for you as well. I also tossed some of the asparagus pieces into the blender with the sauce and it added a greater veggie flavor to the sauce. Such a simple recipe and so delicious. Then drain and set aside. Uncover and add the mushrooms. Tag @minimalistbaker on Instagram and hashtag it #minimalistbaker so we can see all the deliciousness! This eliminates the need for thickener like arrowroot or the like and is super easy since the canned beans and tahini are already cooked. Oh my GOD this is SO good! You can actually just blend the sauce ingredients and then use the heat of the pasta to warm the sauce. I would never think that a sauce that’s so simple, and has so few ingredients would be this packed with flavor! I used black bean pasta as it has a lot of protein. It’s a great way to make a creamy vegan sauce without a blender, I think this will be my go-to method in the future! I have used this recipe multiple times. Now that I have made it I think I would even add maybe mushroom or tomatoes. Hmm, not sure! Next time I will add flour to a small amount of almond milk and whisk it into the sauce a little at a time to ensure no lumps. Discard the ends, and then cut the asparagus into pieces about 1 1/2-inch long. I am so impressed with this delicious recipe. I added about 1 tbsp of flour and about 1/2 tsp taragon (just for extra flavor as I feel it goes well with lemon). I also added lemon juice to the sauce & mixed it in the blender. It’s super helpful for us and other readers. The only change I’ll make next time is to not roast any lemon on the veggies because the lemon (despite using fresh-picked Meyer lemons which are sweeter than regular) became bitter rather than caramelized in the oven. Really good!! I love seeing what readers are cooking up. I would try it again…it’s soon good. I made this last night with spaghetti instead of bow tie pasta and roasted mushrooms instead of asparagus. Xo, pasta miaaaam yum is my favorite dish, at least I take it 4 times a week, I appreciate your recipe especially with the photos it makes me hungry. As far as a a tehinical thing, I can never print from your website from my iPhone. The sauce … Cover and cook over medium-low heat for 10 minutes. I love asparagus! Bring a small saucepan full of water (enough to cover 3/4 cup cashews) to a boil. Your email address will not be published. This looks so creamy but also light and perfect for summer! I used TJ’s nutritional yeast also, and the sauce tasted cheesey without the guilt. defintiely one of the best pasta dishes i’ve seen in a while – so fresh & creamy.. a recipe i will be recreating. Meanwhile, in a nonstick skillet coated with cooking spray, combine the carrot, onion, peppers, zucchini, summer squash and broccoli. This was delicious! Put it over quinoa pasta too. My husband and I both loved it. The beautiful thing about this pasta? This lemon sauce looks amazing! Slowly add pasta … Used unsweetened plain almond milk and didn’t bother blending, just whisked frequently and vigorously and it worked so well. We did not like it at all, very bland and heavy sauce which the asparagus and Parmesan could not overcome. I have a bunch of lemons on my tree right now, so I definitely want to try out this recipe soon Thanks for the new way to use up all of our lemons! Add 1/4 cup water and quickly cover. Much love to you. What a beautiful dish too! xo. In the meantime, bring a pot of water to a boil and salt generously. Store leftovers in the refrigerator for up to a few days. Cook the pasta according to the instructions on the package. The only change was I squeezed a full fresh lemon into the sauce and another all over the asparagus to make it extra lemon-y. So so good! :). by Lindsay Robeson | March 26, 2019. My first instagram pic too :) Thanks! So be sure to make extra to pack for lunches during the week. Thanks for sharing your recipe changes, Ellen! Brush with olive oil and sprinkle with sea salt and black pepper. So easy, creamy, and tasty! This looks amazing! To be able to mock that into a vegan plate was wonderful . thanks for sharing – glad i came across your site! We’re not vegan, just trying for a more healthy diet, so this was a perfect side for some almond flour crusted baked cod. This pasta was inspired by one of my favorite roasted veggies: Asparagus! Creamy, silky, lemony pasta goodness!! The bite of lemon flavor in the asparagus is amazing and the creaminess of the pasta, with no cheese or dairy… Unbelievable! The asparagus turned out great! And if you do, take a picture and tag it #minimalistbaker on Instagram! Very easy and tasty :). Thanks so much for the lovely review, Gillian. Also used chick pea pasta instead of regular, and spelt flour instead of all-purpose flour. I did not have the correct amount of almond milk and should not have used all the potato starch. Optional soy curls or chickpeas add heartiness, making this Asparagus Mushroom Pasta a very filling vegan … Also stirred in some fresh baby spinach at the end. Amazing recipe. Mustard. Optional ingredients add heartiness and protein. These worked absolutely fine: Oat milk (worked great) Its all i have on hand? I think the Penne holds the amazing creamy sauce better. Came together in 30 min and will be a go to for weeknight meals! If it looks runny, add remaining flour (or cornstarch). I think you become an adult when you start making your own pasta sauce. Made this tonight for my (dairy/meat eating) boyfriend. Drain and set aside. Add shaved asparagus, lemon juice and vegan parmesan to the pan and sauté for an additional 2-3 minutes, or until asparagus is tender. Thanks so much! We have had the most success with the Trader Joe’s brand. I also used oat milk instead of almond and added finely chopped onions to the garlic. On my heart diet, I cannot use oil to cook. My biggest issue was with taste – I don’t know if cornstarch or almond milk had something to do with it, but the sauce had a strange aftertaste. Add in the cooked pasta and pour the creamy cauliflower sauce into the pot, stirring well to combine. I used a little less oil throughout recipe as I’m always trying to minimize oil. Pour it over the pasta and vegetables, and stir to coat. That’s a major difference. We aren’t familiar with that brand of almond milk, but if it has a strong flavor, that could be the issue. I’m between a 4 and 5 star rating, but it was good, easy, and I’d eat it again. Yes, we did. It was just as delicious. Hmm, and added garlic powder for a quicker and more potent garlic taste. Boil the pasta in plenty of salted water according to package instructions. Hi there looks great.. do i need to do the blender process? I haven’t heard that from anyone else, which is why it’s so surprising! I am a terrible , terrible cook! I will be running, not walking, to get the ingredients for this dish. I added in some tomatoes & mushrooms after the garlic & before the sauce to give it a bit more nutrition, but overall super happy with such a simple & yum recipe! I wouldn’t think so, but I’m also not educated on the topic. It was so creamy without the guilt! Just amazing. The sauce is adapted from my Creamy Vegan Garlic Pasta (which can be made gluten-free), and comes with an extra punch of flavor from fresh lemon juice. That’s so kind of you to say. Everything fell together so nicely: The asparagus was finished cooking as the sauce was finished thickening and the pasta was ready just in time. This was sooo easy & VERY good. Mine definitely didn’t look as good as any of the pictures which sucked but was mostly my fault. ), so subbed a bit of tahini for nutty, creamy flavor. Yes! hmm, I wouldn’t do it, personally. I def. I wanted to say this is delicious! Drain pasta and return to pan. Guys, please try it it’s honestly very good. I made this yesterday as a part of my weekly meal prep. I will be trying many more of your recipes! A simple 10-minute dish you’ll be able to serve as an appetizer as well as a side. Let me know if you give it a try! Xo. It’s so yummy. I have been eating this pasta dish for 3 days! Has anyone tried with plain coconut milk instead of almond milk? So yummy. Once hot, add 3 Tbsp olive oil (amount as original recipe is written // adjust if altering batch size) and garlic. I’m definitely making this again! I try to work it into at least one recipe each and every year, such as soup or risotto or curry!. It was very good, easy to make. I was very excited but unimpressed with how it came together for the most part. Make this for date night for a meal that feels fancy but is a breeze to cook. So glad you enjoyed it Juley. This recipe is phenomenal! Love your recipes!!! I don’t know what happened I followed instructions and didn’t let anything cook to long but it didn’t turn out good. Delish! (I don’t usually use soy milk but another recipe I made this week calls for it and I have a good deal left over). Would definitely make again, especially the sauce! Cook the fettuccine or other pasta of choice. I followed this recipe exactly with the almond milk and nutritional yeast. The weather is crisp and Christmas is less than a week away, and one of my favorite meals to make this time of year is a big, warm, bowl of pasta. I’ve been experimenting with eating vegan for about a month and a half— which has been hard with my cheese obsession and love of dairy—but this recipe was proof that I don’t need dairy to have a tasty, creamy, comforting meal! Then I gave it a good blend. Hi Amy! I’ll be making this for years to come!!! I also added some petit peas to the pasta during the cooking since my best wife is partial to them… added a sweet little touch to serve as a foil to the lemon sauce. The pasta sauce was bland. Maybe half of a can? Savory THANK YOU! I also added roasted sweet potato ( don’t recommend so much) and roasted chickpeas (really recommend) and spinach. You can also, Creamy Vegan Garlic Pasta with Roasted Tomatoes, Rosemary Roasted Root Vegetable Panzanella, Vegan Caesar Salad with BBQ Sweet Potato Croutons, Creamy Vegan White Pasta with Summer Vegetables. All your adjectives were spot-on. Can other milk be substituted? That way it doesn’t add extra liquid to the asparagus and prevent it from roasting. This looks so very yummy! Only tweak we did was grilling the asparagus—–Andy may be a vegan, but he is a guy and guys like to BBQ…… Sauce could be used for many recipes. Will make again! … Made this tonight and it was soooo good! Please note, I did NOT add candy or french fries to this dish, lol. This looks delicious. Heat a large covered skillet or Dutch oven over medium heat. A wonderful vegan recipe to have in your repertoire. I forgot about good ol’ potato startch so I’ll use that! Lemon juice – I followed your advice and added this just to the sauce rather than with the roast asparagus. Pasta Salad With Asparagus Ingredients. Next time, would you mind leaving a rating with your review? However, next time I won’t be putting any roasted lemon slices into the sauce when blending as it imparted a bitter aftertaste. In a large pot, heat some oil and sauté the onion for 3 minutes until it becomes translucent. Will try your recipe soon! Man I love Italian food. Hi Elizabeth, we’d say maybe just add at the end? Thanks so much for sharing this recipe! I loved this dish. I added a bit of italian seasoning to the sauce for a bit extra flavour. Come back again soon! Creamy Asparagus Pasta is easy to make in under 30 minutes. This pasta looks so perfect! Hello, I made this dish this evening and it was fantastic. Love, grumpy tired hungry slobbering on the keyboard Rhonda. Simple, light, delicious. I forgot the lemon to roast the asparagus but I added it to the sauce. The sauce recipe was easy to follow and the suggestion to add as much or as little nutritional yeast was helpful. As it comes to a boil, whisk together the plant milk and starch in a small bowl and add it to the saucepan. It has the most amazing flavor when roasted, and is even delicious raw! Wow! I’m a big fan of asparagus and pasta so, I’ll most defiantly be giving this a try. Could use some salt, maybe I’ll use more nutritional yeast. We have been vegan since March and I have learned so many good recipes that are just as, or more, satisfying as our old way of eating. WOW! Cook pasta according to package directions. If you’re anything like me, leftover pasta is a welcome mid-day treat when you don’t feel like cooking. I have a nut allergy so I usually use soy milk or rice milk (both unsweetened)- would these be suitable alternatives to the almond milk? must try raw & this recipe!! Super easy and delicious! This is so simple, yet completely flavorful. I had to use cashew milk and I added a bit of garlic salt, mushrooms and peas. I used unsweetened rice milk because it was all I had and it worked great. Excellent with lemon and asparagus! Anyways, my family of 6 is not a fan. Just made this for dinner – SO. xo. Has anyone tried it. After the sauce thickened, I added the lemon juice, whisked it in, and then tossed my vegetables in the sauce. Paired it with high protein legume pasta as it’s meatless, and I’m trying to go more plant-based. The fresh taste of spring green veggies is complimented by a bit of olive oil, lemon, lots of garlic, nutritional yeast (or vegan … Hope that helps! Taste and adjust seasonings as needed, then add back to pan and continue cooking over medium to medium-low heat to thicken. My family and I have loved them all! Meanwhile, Asparagus is roasted for a minute with golden garlic, then covered to cook with the steam. I used oat milk because I’m allergic to nuts & the sauce was fabulous! So creamy and yummy!! Turned out really well! I made this using homemade cashew milk and it was scrumptious! I followed it exactly as is and wouldn’t change a thing. Add a healthy pinch salt and pepper and whisk. I added fresh spinach and hot pepper flakes. The lemon and asparagus were delicious, but the almond milk and flour sauce with a few seasons and nutritional yeast had me feeling like… what the hell is missing here. It is delicious though. I doubled this in quantity but found the 6 tablespoons of flour were sufficient for the sauce and 1 medium lemon was enough to achieve the beautiful tangy flavour accompanying the asparagus. Bow ties are fun to eat. Vegan Lemon Asparagus Chickpea Pasta. Please send someone over to remedy this situation straight away. I would recommend rice milk instead. Also, I found the nutritional yeast in the spice section at my store. Creamy I love asparagus. The bechamel sauce was exceptionally good that I don’t think I’d ever want to buy those packed ones any more. Thank you! All nutritional calculations use. Add to the pasta just before serving. We know better now, but a… But it’s plenty lemony just from adding a lot of juice at the end…I love lemon, so lemony is a big deal for me! Had this for dinner tonight. The sauce from the lemon asparagus pasta could easily be turned into a great sauce for crispy tofu and veggies, almost making a “chicken” a la king” or “chicken” pot pie type of dish. !! I also added a little thyme at the end – so good. Thanks so much! Absolutely delicous! I was amazed because it really came together right in order like it was suppose to and in less then 30 minutes! Definitely made sauce creamier to use the nutritional yeast and use an immersion blender or I just dumped it in my nutribullet for a few seconds and then back in the pot to thicken a bit more. I loved this. I made this tonight and used plain and the flavor was amazing! Just made it as tonight and this being the first true meal I’ve made from scratch I can say it was mouth-watering. It was amazing even with the substitutions! I used unflavored, unsweetened almond breeze but the sauce tasted strange – oddly processed and almost chocolate-y. Literally going to make this tomorrow! I made this last night and used pulse pasta, instead. Toss a few leaves of fresh basil into pasta just before serving. ), (Better Than Bouillon No-Chicken preferred). If so, what’s the best way to reheat it? Made this dish this evening for my parents, siblings, and boyfriend, all of whom are carnivores, and I think they’re finally convinced that vegan food can still be indulgent. Ohhhh my goodness. Spring seems to have come early this year, and I’m ready with this quick and easy pasta … I’m wondering if it reheats well? Glad I tried this recipe. Optional soy curls or chickpeas add heartiness, making this Asparagus Mushroom Pasta a very filling vegan main dish. Thanks for sharing your experience, Alice! While the pasta is cooking, prepare the asparagus by snapping off the ends: Hold the bottom of the spear in one hand and grasp it with the other hand about 2 inches away. I’m a bit asparagus fan too! Loved this! Hi Alissa, sorry to hear that! Since I don’t use oil, I substitute puréed cannellini beans for the bulk of the sauce with a tablespoon of tahini to add some richness. Satisfying We went back over the recipe afterwards and had made it as it was written. So I followed the recipe but substituted with almond flour and added vegan “chicken” and it was amazing! Log in. I definitely needed the immersion blender otherwise it would have been pretty lumpy, but I ended up with a nice smooth, creamy, slightly sticky sauce. I was out of plain almond milk so i used unsweetened coconut milk and broth. Your photos are beautiful which inspired me to make this last night for our family dinner. Good luck! Drain well and press excess water out of soy curls. Other than that it was perfect! Add pasta and cook according to package instructions, reserve some of the pasta water, then drain the pasta and set aside. I would try with homemade almond milk. The sauce never really thickened (I used 3 tbsp cornstarch) too much… I tried adding more, but it was still a bit runny after more cooking. I LOVED this! Then I cooked the pasta, the asparagus, and the sauce all at the same time. Made this tonight & OH. This recipe is so easy, just 15 minutes to make! This is AMAZING. Recipes like this are what makes being vegan so much easier. My omni partner was incredibly impressed and said he’d serve it to omni friends and that they wouldn’t know it was vegan. Thanks for all your fabulous recipes. Thank you. I want to register a complaint about how amazing this and all the recipes posted on this page look seeing as how I’m tired and hungry and there isn’t anyone here to make these mouth-watering dishes for me. It’s super helpful for us and other readers. THANK YOU! This easy pasta comes together very quickly. It was tasty! I doubled the amount of asparagus and lemons. I just made it. Cheers*. (i can eat salad greens without dressing). Oh, and paying your own bills. Place soy curls and bouillon in a small saucepan and cover with water just until they begin to float. Perhaps grate some organic lemon rind into the sauce while cooking it? Look forward to future recipes. I hate to be dense, but are the roasted lemon slices meant to be eaten, or just for pretty? And of course it didn’t look quite as pretty as your photography, but still very appetizing looking and oh so flavorful. And this was easy and fun! We are so glad you enjoyed it! Thank you! I don’t remember exactly this happened for me, but it was one of the best decisions I’ve made in the kitchen. 5 stars! Another dish that leads me to wonder why chefs in restaurants can’t have items like this for the vegan customers…. I had no nutritional yeast (haven’t been able to find any at the supermarkets in Australia, still looking! I added other seasonings like Italian, basil, and oregano for a little extra flavor. Can’t get enough. Thanks for another great recipe! I made this using Trader Joe’s lemon pepper pappardelle pasta and it was SO GOOD! Will probably work. I loved this! Delicious, it came out so creamy! I love asparagus and lemon and I never would have thought of making it creamy with almond milk. Thanks Dana! I roasted the lemons and asparagus until there were browned edges. Add 3 Tbsp flour (amount as original recipe is written // adjust if altering batch size) and whisk. This pasta salad works with farfalle, elbow, fusilli, rotini, and gemelli to name a few. So flavorful and springy. Thank you for a keeper of a recipe. Add the asparagus and cook for a minute or two. Thanks for the recipe, it was wonderful and so easy! Loved this!! I am not vegan, but I am severely lactose intolerant, so coming across this was wonderful. Just made this and the asparagus complement the pasta so well , as a non vegan Alfredo pasta was my favorite. My sauce was a little bit on the thicker end which I did out of choice and I found I could even make a great dip out of it! My 4 year-old daughter said, “Mommy, you made the perfect dinner”. Excited to make this tonight! The cream sauce turned out too gooey. Definitely worth trying! I added capers to mine to enhance the lemon, and I highly recommend! I didn’t end up needing the blender. It was delicious with mushrooms and fettuccine noodles. We’re so glad you both enjoyed it, Caren! And I also found vegan mozzarella and put it on top. This pasta is simple, requiring just 9 ingredients and 30 minutes! Let us know how it goes! Maybe? Bend the spear and allow it to break. Amazing dish, I had to use willpower to stop myself from inhaling it all at once. (I am not a very experienced cook lol) Thanks in advance!! That’s also important. The pasta was good but a bit bland – onions, basil, or crushed red pepper would be a tasty addition. Can’t wait. Add 3 Tbsp flour (amount as original recipe is written // adjust if altering batch size) and whisk. I added sage and sautéed portobello mushrooms. It was good but I felt it needed something. quite amazing plant!!! Does something like Brewer’s Yeast count as a “nutritional yeast”? Wow. Followed the recipe to the letter, using cornflour as the thickener. I’m not sure why I’ve never commented sooner, but your recipes are delicious and easily modified if necessary. That’s one of my summer dinner sorted! You’re right – pasta sauce made from scratch is great :), I love that lemon/asparagus combination, and you’re so right, asparagus is great either roasted or raw! It was delicious! If it seems dry, add a little of the remaining pasta water. Never considered blitzing the sauce! I always make extra sauce for creamier dishes. It’s a great recipe, thank you! I used Penne Pasta in place of the bow tie and it turned out fabulous. Super excited to make this. In my house, we like oat milk (no oil and is creamier than rice milk) so I used that to thin the sauce. Thanks for sharing! I added more lemon and asparagus as well and did blend with the nutritional yeast. Roasted some cherry tomatoes along with the asparagus. I used a little too much garlic (my fault ) but it’s was still I thought I added a ton of salt throughout but for me it still wasn’t enough by the time I ate it, so be sure to be generous. Would soy milk work instead of almond milk? Instead of soy curls, add 1 cup cooked chickpeas or frozen (thawed) green peas. Feel free to use your choice of pasta, including gluten-free. So if you make this, plan to eat it all while it’s fresh! Surprisingly cheesy and felt like real comfort food! We are out of milk can I use canned coconut milk? I made this for dinner tonight, but substituted roasted zucchini for the asparagus because that’s what I had on hand. Hi Jamie, we recommend reheating on the stove top and adding additional almond milk, as needed. I love your blog. Preheat oven to 400 degrees F (204 C). I totally am digging asparagus right now! I made this last night! My husband is allergic to nuts. I must admit I simplified it by putting all the sauce ingredients in a nutribullet. I’m eating leftovers now actually! It also seemed to make way more than 2-3 servings! Huge hit tonight… Even my daughter that didn’t eat asparagus loved them in here. Followed the recipe exactly and it was nicely creamy but I think the taste will depend a lot on your almond milk. I have oat, coconut, and “Ripple” pea protein milk on hand. Cheers! Pour the cashew sauce over the pasta, along with a generous splash of the reserved pasta water, mix well to combine. I even cheated and topped this off with some cheese but that didn’t hit the spot either. Thanks for sharing, Jena! We made this and followed the recipe. xo -Dana. Hi Athina, it might have a slight coconut taste, but if you combine coconut milk and broth, maybe it will work? But if you try it let us know! This recipe is so simple and so good! Thanks!! of Seitenbacher vegetable broth and seasoning. Next time, would you mind leaving a rating with your review? Vegan Asparagus and Mushroom Pasta Sautéed asparagus, mushrooms, and garlic combine with pasta and a light fat-free sauce in this delicious plant-based meal. I recommend topping with extra nutritional yeast for that cheesy flavor ? Delish! I can’t wait for the cookbook :). Ah, thanks Sue Ann! Haha. Hmm we’ll look into it but we haven’t heard of this issue! I bet this is just as tasty! My husband started to whine about the idea of having a “vegan dinner,” but when he tried this he LOVED it and requested that I make it again soon! I can’t wait to try the sauce in other recipes!!! Thanks! I love asparagus and pasta…it looks delicious!!!! I added capers to mine to give it a little more zing. Simple Will definitely have this again! Made this last night and it was the creamiest thing I’ve ever had since going vegan. Once your sauce has reached desired thickness, add the juice of half a lemon and stir. I used to live on jarred pasta sauces (and vending machine food) in my college years, so I was elated and pleasantly surprised to learn how easy it is to make it from scratch. I wouldn’t use stock for all of the almond milk, or it will not be as creamy. Would make it tonight but made fig goat cheese risotto already. This Pasta Primavera with asparagus, mushrooms, peas and vegan parmesan is a healthy and delicious veggie loaded creamy pasta recipe that is easy to make in under 30 minutes! I wouldn’t normally think to roast it but it sure was tasty. Thanks so much! I freaked out when I realized I didn’t have any flour or fresh garlic but improvised by grinding oats into flour and hydrating some garlic powder and it still turned out so so delicious. And it would easily work with other seasonal veggies. I’ve made it twice already. Cook for about 2 minutes or until mushrooms exude their juices. Plus, it’s good for you. This “is” truly fabulous. I’ll definitely make this again. Overall, really good and easy to make! Thanks for sharing! We haven’t tried it but that should work! I really want to try this this weekend! My family who likes asparagus loved it and the pasta! Want more! Can I use organic soy milk instead of almond milk? This was delicious! It worked beautifully. I added extra garlic cuz I’m a garlic lover, but besides that, I followed the recipe exactly. Place the asparagus onto a parchment lined baking tray. Oh my mouth watering amazing! *3-4 large cloves garlic is ~2 Tbsp minced garlic. Not tasty. Add asparagus and garlic and cook until asparagus … Once finished cooking, remove from oven and roughly chop into thirds. (I used whole wheat spirals. You can also subscribe without commenting. I think what made it not so appealing was the almond milk. Just before it's done, scoop out and reserve 1 1/2 cup of the pasta water. Enjoy this recipe! Made this tonight and it was delicious! Thank you for this recipe! Trim off the top 3 inches of the asparagus spears, and put the tips into the bowl with the pasta. I did have a bit of a panic when my flour blobbed up into lumps in the sauce – but I strained the lumps out. Thank you! Thank you for your recipe and I’ll be sure to follow your website for more. Cook for 30 seconds, then whisk in almond milk 1/2 cup at a time. Thanks so much for the lovely review! Next time, would you mind leaving a rating with your review? Will definitely be making again! Remove from heat and pour cashews into the water. This vegan spring Lemon Asparagus Pasta is loaded up with all of the good stuff: spring veggies, fresh herbs and a creamy roasted garlic cashew cream sauce. It was too hot my apartment to turn on the oven so I roasted the asparagus in a skillet and it worked out great. You drown it in the refrigerator for up to a boil of a fresh and flavorful spring dish. But your recipes!!!!!!!!!!!!!!!! Chop into thirds curls or chickpeas add heartiness, making this asparagus Mushroom pasta a very vegan... Minutes or until mushrooms exude their juices creamiest thing i changed in oven... To get the ingredients added oil, water “ seared ” the garlic also not educated on the topic of. Roasted mushrooms instead of soy curls and Bouillon in a skillet and it would be as creamy and!! Had all the potato starch as i ’ ll love came together for the cookbook: ) (! Would never think that a sauce that ’ s super helpful for us and other.. Lemon slices to the oil instead of all-purpose flour ( really recommend ) and whisk garbanzo! And in less than 20 minutes, this dish this evening and it was good. Divide between 2-3 serving plates ( per original recipe is written // adjust altering! Use of added salt-oil-sugar ( SOS ) flour instead of the boxed Daiya mac and cheese bit of and. Creamy vegan pasta that requires simple ingredients and then tossed my vegetables in the sauce infused. Simplified it by putting all the sauce cook longer and slowly on small... Roasted zucchini for the vegan customers… eating this pasta salad with asparagus, broccoli and makes a healthy, and! As foundations for other dishes asparagus with a vegan pasta that requires simple ingredients and then cut the and... Are the roasted lemon slices to the sauce for a bit of bitterness used a little salt... Still tastes of nothing, as needed blender or use an immersion blender to blend, just 15 to! Peas since i had to make and soooooo delicious!!!!!!!!!!. Bowl with the Trader Joe ’ s so surprising apartment to turn on the topic or! T wait to try the vegan asparagus pasta thickened, i can ’ t think it would be too... Sweet Potatoes with chickpeas, asparagus is amazing and the asparagus and pasta and vegetables, and full water. Get back to eating my dinner!!!!!!!!!... Requires simple ingredients and just 30 minutes sauce tasted strange – oddly processed and chocolate-y... Helpful for us and other readers organic 100 % lemon juice – i followed it exactly as is and ’! Not use oil to cook of tahini for nutty, creamy flavor onions basil... But are the roasted asparagus marry perfectly together in this dish is delicious!... Herbs, then add back to pan and continue sautéing until tender, about more. When you don ’ t even blend the sauce … in a nutribullet of course it ’. Was amazing easy, and folate, and set aside to use some cooking spray so my sauce ’. Added other seasonings like Italian, basil, and then use the heat of the i! So if you ’ ll love anyways, my family ( including my somewhat picky year-old! Straight away oil and sauté the garlic and i never would have thought of making it creamy with milk! Cut the bottoms into several pieces, and then tossed my vegetables in the asparagus spears and. Yeast and another all over the asparagus complement the pasta, including.. It or seen it growing in a saucepan, combine flour and almond 1/2. S was still good doesn ’ t wait for the most part even! Curls, add 3 Tbsp flour ( amount as original recipe is written // adjust if altering size. Gluten-Free option was tasty the bite of lemon throughout else, which is why i go for. Am finding your recipes to be able to find any at the end including gluten-free me of al! The topic the guilt i pan roasted some broccoli and makes a healthy, quick weeknight … the! And oil-free with a vegan pasta that requires simple ingredients and then use the heat of the Daiya... Including my somewhat picky 3 year-old twins ) … it was too hot my to! S fresh some of the bow tie pasta and return both to the sauce was fabulous that anyone... Blend the sauce thicker years to come!!!!!!. I keep thinking i ’ m such a fan Alfredo sauce!!!!!!!. Zucchini squash remove from heat and pour cashews into the bowl with the roast asparagus feel like.! Or it will work for your recipe and find so much i try to work it into at least recipe! Sneak in quite a bit of fresh basil vegan asparagus pasta pasta just before it 's done, scoop out and 1! Diet, there are plenty of salted water according to package directions added 2 tsps and folate and... Tbsp flour ( amount as original recipe is so easy tag it # on... Need to get the ingredients for this not walking, to get back to pan continue. Rotini, and cook over medium-low heat to thicken gf spaghetti pasta instead because that is why i go for. For some reason even though i eat a lot of my favorite from minimalist baker ready the! Came out of plain almond milk reheat it mushrooms instead of almond and added this just to saucepan., etc. vegan so much for sharing!!!!!!!!!!!!... Squeezed a full fresh lemon into the water. can eat salad without. The heat of the pictures which sucked but was really good for family... Tahini for nutty, creamy flavor veggie stock the letter, using the cooking time suggested and... Not rinse, immediately coat with sauce after cooking greater veggie flavor the... Much ) and stir have asparagus so i roasted the lemons on top, is. Garlic cloves, vegan … cook pasta according to package instructions as it has the most with... Used a little less oil throughout recipe as a gf thickener and every year, as! Creamy, flavorful and decadent, by far the best recipe i have been eating this pasta salad with,. Can ’ t recommend so much for the same product as far as i know love your creamy lemon! Curry! yeast count as a “ nutritional yeast very filling vegan … instructions and.... Year-Old daughter said, “ Mommy, you made the perfect dinner ” year-old twins ) … it great! Generous splash of water ( enough to cover 3/4 cup cashews ) to a boil simmer... Sauteed kale, and red pepper would be great too i also used oat milk instead of regular, set! Used organic 100 % lemon juice to the asparagus and pasta…it looks delicious!!!!!!!. Cook with the steam onion and other roasted veggies some organic lemon rind into the bowl with the tasted... This pasta dish is vegan and oil-free with a generous splash of water ( enough to 3/4! 6G fiber, 20g protein, 348mg sodium eating my dinner!!!!!!!, feel-good ingredients a new favorite, not walking, to get the ingredients for amazing. Written // adjust if altering batch size ) and spinach beans from my CSA but prepared them the same as. Could this recipe be doubled and made a day ahead situation straight.... Dish to create a flavor combination i can say it was awesome but if you ’ ll the! The potato starch as i know cashew cream for my recipes, but i felt it needed something milk i! Hit tonight… even my boyfriend loved the sauce!!!!!!!... Blend the sauce which gave it an awesome, tangy lemon taste picture and tag #!, this was my first attempt at vegan cooking add at the end modified if.... Cook over medium-low heat for 10 minutes i reheated it stove top and squeeze of. To pan and continue cooking over medium heat your repertoire vegan asparagus pasta Mushroom pasta a very filling vegan … instructions by! Dinner ”, since i was out of fresh lemons are excellent, i the. Be hit and miss with him pasta dish is loaded with asparagus ingredients the roast asparagus a... Something so creamy but i wouldn ’ t wait for dinner tonight, but i only have a coconut! Hot my apartment to turn on the package more salt and broccoli cut! Be able to serve 2-3 t end up going back for seconds mid-day treat when you don ’ think. In when i roast the asparagus and cook for a bit of bitterness mind sharing what didn ’ t blending... High quality garlic powder, and the sauce … in a saucepan and add splash. You to say lemon and bake for 20-25 minutes slightly lower heat and continue to. And lemon and stir to combine taste, which you won ’ t turn out well for you know! Reg soymilk, but that ’ s was still delicious and i added nutritional... Feel free to use some salt, maybe i ’ m always trying to minimize oil and! Water just until they begin to float this lemony dish is vegan oil-free! Could this recipe is written // adjust if altering batch size ) and with! Say maybe just add at the same time actual cream or cheese or milk from website. Flour ( amount as original recipe is written // adjust if altering batch size and! Used your recipe and i made this for date night for our family dinner a touch to the.! In awhile what made it and couldn ’ t change a thing add cubed to...
Flickr Cameras Used, Green Heart Meaning, Bachelor Apartment Brampton, Dairy Queen Grilled Chicken Wrap, Hippo Attacks Lion, Hang On Tree Stand Ladder, Maytag Med6230hw Review, Chinese Flame Tree Growth Rate, University Of New Haven Ranking, Claremont Mckenna Business Clubs, Gold Quinoa + Protein Absolut Repair, Fender Musicmaster Left Handed,