Has anyone tried it. We are out of milk can I use canned coconut milk? This recipe is so easy, just 15 minutes to make! This was delicious! Season the pasta … Can I use organic soy milk instead of almond milk? I used a little too much garlic (my fault ) but it’s was still MY. While the water’s heating, bring a large skillet to medium heat. I personally found the dish to be bland. 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. I used green beans from my CSA but prepared them the same way as the asparagus and it turned out great. After the sauce thickened, I added the lemon juice, whisked it in, and then tossed my vegetables in the sauce. Loved this!! I don’t think it would be as good as cornstarch or arrowroot, so start there. I usually have firm lying around and i always use that. So this is definitely being fixed for dinner at least twice a week at this house! It was too hot my apartment to turn on the oven so I roasted the asparagus in a skillet and it worked out great. Excited to make this tonight! I used Penne Pasta in place of the bow tie and it turned out fabulous. Lemon juice – I followed your advice and added this just to the sauce rather than with the roast asparagus. Heat a large covered skillet or Dutch oven over medium heat. quite amazing plant!!! One of my new favorited. And of course it didn’t look quite as pretty as your photography, but still very appetizing looking and oh so flavorful. Filed Under: main course, nut free, spring Tagged With: pasta, vegan, video, Your email address will not be published. So flavorful and springy. Great, super easy recipe! So glad you enjoyed it Juley. This was awesome! I cannot wait to make this for a group! 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. I have used this recipe multiple times. … https://sweetsimplevegan.com/2020/06/easy-vegan-pasta-primavera This pasta was inspired by one of my favorite roasted veggies: Asparagus! I love asparagus and pasta…it looks delicious!!!! So be sure to make extra to pack for lunches during the week. I do want to try it vegan on my own but I was curious if anyone has ever tried this with chicken added in?? :D. Oh my wow this is so good!! 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! It’s delicious! I used gf spaghetti pasta instead and subbed flour for arrowroot. Very easy, very creamy. You could used Better than Bullion or a similar seasoning to kick up the flavor. I chose to add the lemons on top and squeeze some of juice too. Made this last night with my homemade almond milk and it was soo creamy and delicious! I’ll definitely make this again. Add the dried spaghetti and cook per pack instruction. Cheers, Thanks so much for the lovely review, Jorge. So glad you enjoyed it. Yum! Prepare broccoli sauce: In a food processor, add your cooked broccoli, lemon juice and lemon zest, nutritional yeast, 1 tbsp olive oil, and milk. Never considered blitzing the sauce! For extra creamy sauce, add sauce to a blender or use an immersion blender to blend. Hmm, and added garlic powder for a quicker and more potent garlic taste. The explanation quite understantable, step by step easy to follow and healthy recipe. It turned out well. This lovely recipe came from one of my favorite bloggers, Gluten Free, Soy Free Vegan. Definitely would enjoy more though. I added more rue (3Tb flour+3Tb oil) because I wanted the sauce thicker. Hi Catherine, the brand can definitely make a difference. So I followed the recipe but substituted with almond flour and added vegan “chicken” and it was amazing! Sauce could be used for many recipes. Just made it as tonight and this being the first true meal I’ve made from scratch I can say it was mouth-watering. I made this last night and used pulse pasta, instead. I doubled the amount of asparagus and lemons. This was amazing! Ingredients. I didn’t have asparagus so I used broccolini stalks instead, they worked great using the cooking time suggested. I used penne pasta, the sauce perfectly nestled into the creases of the pasta. What an easy recipe! https://www.thecuriouschickpea.com/vegan-creamy-asparagus-and-leek-pasta Much Love, AnnCates xx I am finding your recipes to be really good. Really good!! No one would EVER guess tofu! Also, I don’t get how the recipe could call for like 2 to 5 cups of milk. Even my non-vegan mom loved it! Our FREE 49-Page Fan Favorites e-Book has 20 recipes we think you’ll LOVE! On my heart diet, I cannot use oil to cook. Vegan Asparagus Mint Pesto Pasta. Add pasta and salt to the water. Add 3 Tbsp flour (amount as original recipe is written // adjust if altering batch size) and whisk. Also stirred in some fresh baby spinach at the end. I prepared it with ravioli filled with ricotta and spinach. I’ll cook something he says he likes for dinner, and he has been known to eat an entire box of Cheez Its instead. Would it be similar to making mac and cheese with vanilla almond milk….like oddly sweet? You crush it every time! I will definitely be trying this soon! So glad you enjoyed it, Lisa! I also added some sautéed mushrooms to my pasta. DELICIOUS and super filling. I just had to comment because this really was so delicious and amazing. Thank you! When you are ready to serve, add additional basil, pine nuts and pepper to the salad. I am so impressed with this delicious recipe. A keeper recipe :’) Looks amazing., Richa! Thanks so much! 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. Amazing recipe. My husband and I both loved it. Glad I tried this recipe. Hi Richa! Would soy milk work instead of almond milk? Need help? Glad to hear you enjoyed it! Cook the pasta according to the instructions on the package. Can’t wait to try. Vegan Lemon Asparagus Pasta. Them I drained the pasta, chopped the asparagus and added everything together. 17 gm of protein Jump to Recipe. Cheers*. Start cooking the pasta. I don’t know what happened I followed instructions and didn’t let anything cook to long but it didn’t turn out good. It is officially becoming one of my go-to-recipes. Fresh, easy, and full of zesty lemon and the zing of garlic. Or garlic powder might work. Just made this using 6 servings (for 3 people). Add the cooked pasta, kale, and roasted asparagus to the pot with the rosé sauce. Enjoy this recipe! Tofu makes the sauce so fluffy creamy! Start cooking the pasta. This dish was so creamy and delicious! Add asparagus, pinch of salt and black pepper and mix. Yum yum yum. Love your use of the lemon! Heat oil in a skillet over medium heat. Thanks!! Only tweak we did was grilling the asparagus—–Andy may be a vegan, but he is a guy and guys like to BBQ…… To make this. 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. It’s so beautiful! Thanks and hopefully many menu will appear after this. Love, grumpy tired hungry slobbering on the keyboard Rhonda. Thank you for this recipe! Thank you so much Dana! I’m definitely making this again! Will be making it again for sure! I always make extra sauce for creamier dishes. LOVE asparagus too! I included one portobello mushroom, and for the herbs used 1 tsp basil, 1 tsp rosemary, and 1/2 tsp oregano. This lemony pasta looks divine. Thank you for sharing – the hardest part of my weekly meal planning is narrowing down which delicious recipes I’ll make each week. It is delicious though. Will try your recipe soon! 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. Thank you. https://shortgirltallorder.com/vegan-lemon-garlic-chickpea-asparagus-pasta Great! Thanks for the great recipe! I think Brewers may be just a bit different in flavor–perhaps a tiny bit of bitterness. This “is” truly fabulous. Thanks for another great recipe! Delicious! I didn’t have mushrooms, but added roasted zucchini and yellow squash along with the asparagus and some fresh cherry tomatoes. You can actually just blend the sauce ingredients and then use the heat of the pasta to warm the sauce. I have been eating this pasta dish for 3 days! I made this for the second time last night and it is a real keeper. I loved the roasted asparagus so much I made another tray to snack on! Taste and add salt and pepper. I forgot about good ol’ potato startch so I’ll use that! I keep thinking I’ll have leftovers and we end up going back for seconds. thank you. Can’t wait. Thank you for your recipe and I’ll be sure to follow your website for more. I made this tonight and used plain and the flavor was amazing! You want this to be moist, but not watery! It’s super helpful for us and other readers. If you don't have any asparagus feel free to replace it with green beans, artichokes or broccoli. I myself found the sauce not lemony enough. I love using lemon to brighten up pasta dishes for the spring time, and I liked the texture that the tofu gave! I made this and really enjoyed it! … What a beautiful dish too! I made this last night. Combine the pasta and asparagus mixture in a large serving bowl and toss together. thanks! Add pasta to boiling water and cook according to package instructions. I did have to use some cooking spray so my sauce wouldn’t stick. This easy pasta comes together very quickly. This was incredible. Vegan Nutfree Recipe. 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? Tarragon and lemon… divine! Vegan Richa’s Everyday Kitchen (Print & Digital), Vegan Richa’s Indian Kitchen (Print & Digital), Vegan Lemon Asparagus Pasta - 30 mins! The lemon pasta sauce is creamy and delicious. It's easy to make gluten-free too. 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”m glad that everyone enjoyed it. Made this last night and it was the creamiest thing I’ve ever had since going vegan. We’re so glad you enjoyed it, Laura! Made and devoured! We had to throw out the entire meal. felt like something was missing. It’s super helpful for us and other readers. I roasted the lemons and asparagus until there were browned edges. 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. This eliminates the need for thickener like arrowroot or the like and is super easy since the canned beans and tahini are already cooked. xo. So if you make this, plan to eat it all while it’s fresh! Thanks for another winner! The tofu sauce is pure genius. You can also, Creamy Vegan Garlic Pasta with Roasted Tomatoes, Spaghetti Squash Pasta with Garlicky Alfredo Sauce, Rosemary Roasted Root Vegetable Panzanella, Vegan Caesar Salad with BBQ Sweet Potato Croutons, Creamy Vegan White Pasta with Summer Vegetables. Swap out the chicken 1 to 1 with the steak. I’m not sure if others have this problem? anncates.blogspot.com. We also used penne since I couldn’t find whole wheat bowties. Vegan Food Blog with Healthy and Flavorful Vegan Recipes, Vegan Lemon Asparagus Pasta – 30 mins! OMG! This Vegan Lemon Asparagus Pasta is all things Spring. Meanwhile, Chop the garlic, onion, mushrooms if using and asparagus. This will definitely be a must try. This Savory Asparagus Galette with Vegan Ricotta is an easy yet impressive dinner or weekend brunch idea, and perfect for summer al fresco dining. We eat whole-food vegan and avoid the use of added salt-oil-sugar (SOS). Thanks so much! I most likely will add a little more asparagus and mushrooms. Will it work with wholemeal flour? The asparagus turned out great! My 4 year-old daughter said, “Mommy, you made the perfect dinner”. Pinning! It also seemed to make way more than 2-3 servings! *3-4 large cloves garlic is ~2 Tbsp minced garlic. Toss for a few seconds, then cover and steam until bright green. It’s so yummy. I was very excited but unimpressed with how it came together for the most part. Total Time. have you ever grown it or seen it growing in a garden? This pasta looks so perfect! Then drain and set aside. Please note, I did NOT add candy or french fries to this dish, lol. AMAZING!! I made this tonight on the spur of moment, since I had all the ingredients. This was sooo easy & VERY good. The bite of lemon flavor in the asparagus is amazing and the creaminess of the pasta, with no cheese or dairy… Unbelievable! 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. You can also subscribe without commenting. Cover to cook/steam for 3 mins or until bright green. We loved this recipe! 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. I made this last night with spaghetti instead of bow tie pasta and roasted mushrooms instead of asparagus. It was tasty! Come back again soon! This is AMAZING. 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? Yum! Looks great! Oh my mouth watering amazing! Also great idea to use tofu for the sauce. I made this using Trader Joe’s lemon pepper pappardelle pasta and it was SO GOOD! LOVE – love using tofu as the base instead of Cashews to keep the calories down! Maybe half of a can? Used unsweetened plain almond milk and didn’t bother blending, just whisked frequently and vigorously and it worked so well. Thank you! geschrieben von Isa Zucker. Would definitely make again, especially the sauce! I just received your Everyday Kitchen cookbook. My family who likes asparagus loved it and the pasta! Thank you so much! Spring is here, and thus the salad season is starting! Cheers! 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. Cook the fettuccine or other pasta of choice. Asparagus is abundant and in season. I personally would add more lemon juice next time, but my husband liked it just the way it was. Fresh, crisp and delicious and this lemon asparagus pasta celebrates it perfectly! That’s also important. Amazing dish, I had to use willpower to stop myself from inhaling it all at once. I had some asparagus sitting in my fridge in water just waiting to be used and lemons coming out of my ears (tis the season here in AZ) — this was the perfect happy marriage for both. I just made this and it was really good! Thank you. Savory Will def make again, it was super simple! 250g dried spaghetti; 100g butter ; 1 bunch asparagus, thinly sliced ; 1 cup freshly grated parmesan, plus extra for garnish ; 1 tsp freshly cracked black pepper; Bring a large saucepan of salted water to a boil. Glad you enjoyed it, Aubrey. It adds SO much flavor so don't skip it. Bow ties are fun to eat. Vegan Richa is monetized in part through the use of such affiliate links. Cook pasta of your choice according to the package instructions. Plate portions, garnish with vegan parm, basil, black pepper/pepper flakes and serve as is or with some garlic bread. How to make Vegan Lemon Asparagus Pasta. Thank you for the recipe!! I doubled the servings size. Yum! 1 tsp salt and 3 TB nutritional yeast & 6 tsp of tapioca flour/starch in hopes of thickening the sauce. Do you think oat flour would work as a gf thickener? Whisk and continue cooking for 1-2 minutes or until garlic is just starting to brown. And if you do, take a picture and tag it #minimalistbaker on Instagram! I did not like the way it tasted with the nutritional yeast but I had not finished adding things to taste. Unfortunately I did not like this recipe. Put some parmesan over the top as well. I didn’t have almond milk, but I did have unsweetened cashew milk that worked just fine. I’ll be making this for years to come!!! I totally am digging asparagus right now! I made this last night, it was easy and delicious. It’s a great recipe, thank you! Can you use vanilla almond milk? Ingredients: – 4-5 bunches of asparagus – GF pasta, I really like this Quinoa garden pagoda pasta – 1/4 cup olive oil, plus some for frying we are participant in Amazon services LLC Associates program. So good! It was delicious! Delish! To be able to mock that into a vegan plate was wonderful . Lemony Two bunches of roast asparagus, a little more salt and pepper – and it still tastes of nothing. I made it without any added oil, water “seared” the garlic and I used arrowroot starch since I had it handy. The perfect dish if you … Meanwhile, … Light Once finished cooking, remove from oven and roughly chop into thirds. Adapted from Creamy Cauliflower Alfredo. Stir the pasta periodically and let the pasta cook until it is al dente. We’re so glad you enjoyed it! Thanks so much for sharing this recipe! Toss well to coat all the pasta. Feel free to make the recipe without asparagus or serve it along with any other 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! Yes, we did. This was so easy to make and soooooo delicious! I can’t wait to try the sauce in other recipes!!! Can be Glutenfree. Ingredients. I love using nutritional yeast in many of my vegan pasta … Have a question? I did not have the correct amount of almond milk and should not have used all the potato starch. Does something like Brewer’s Yeast count as a “nutritional yeast”? Did you add the nutritional yeast? I loved this. Another dish that leads me to wonder why chefs in restaurants can’t have items like this for the vegan customers…. xo. I had no fresh asparagus, so I used canned, drained, and yellow zucchini squash. Ah, thanks Sue Ann! Add the asparagus and cook for … Seriously people, eat your greens with every meal. Very easy and tasty :). My first instagram pic too :) Thanks! We haven’t tried it but that should work! veganricha.com trialee. Would you mind sharing what didn’t turn out about it? once blended both are creamy. It was weird. Zaki, did you use plain unsweetened Almond milk or vanilla? We used smaller bow-ties but I wouldn’t think that would make the recipe awful. Garlic, onion and mushroom are sauteed, the sauce added and simmered to thicken. In addition to the nutritional yeast, I added 2 tsps. This looks delicious. you can use silken too. !! One of the things I love about your recipes is how easily they lend themselves to creating other recipes. I would try it again…it’s soon good. Adjust the flavor of the sauce while simmering to preference. Add a tbsp of water at a time to achieve desired consistency. 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. It reminds me of piccata in taste, only very creamy. I made this for dinner tonight, but substituted roasted zucchini for the asparagus because that’s what I had on hand. I think the Penne holds the amazing creamy sauce better. Perhaps grate some organic lemon rind into the sauce while cooking it? Loved it! Making this pasta salad is super easy with only a handful of steps. I didn’t have enough asparagus so I added broccoli and red bell peppers. (i can eat salad greens without dressing). 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). https://www.bbcgoodfood.com/recipes/asparagus-lemon-spaghetti-peas If I’m going to make the cashew version, do I use 1.5 cups of nondairy milk plus the 1 cup in the recipe, or just 1.5 cups total? Cheers! Xo. & Perfect for a quick-but-healthy weeknight meal. Nice adaptation with the broccoli and peppers. I also used garbanzo bean flour and quinoa pasta because I have celiac disease. I can’t wait for the cookbook :). Can’t wait to make. 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. Delicious!! Heat the pasta sauce with herbs, then add a non dairy milk or cream and pasta and garlicky asparagus. Can plain Rice Milk be used in place of the Almond Milk? This recipe looks great I can’t wait to try it! My husband (who is not vegan) loved it too. I did substitute creme fraiche for almond milk. Thanks for sharing! Creamy Lemon & Asparagus Pasta (Vegan) Serves 2-4. Will definitely have this again! Very tasty! I wouldn’t use stock for all of the almond milk, or it will not be as creamy. Game-changer. Then more lemon zest and lemon slices round up the flavor of this fabulous lemon cream sauce. I added capers to mine to give it a little more zing. hmm, I wouldn’t do it, personally. Lemon at various stages in various forms, zest and juice in the blended sauce, zest and slices added during simmering is what makes this sauce mindblowingly delicious. We are so glad you enjoyed it! Thanks for creating & sharing this, Dana! 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! This looks so creamy but also light and perfect for summer! Add pasta to the boiling water. Prep Time. You could also swap the chicken out for 1 pound of Italian Sausage. I followed this recipe exactly with the almond milk and nutritional yeast. The sauce uses tofu and lemon, herbs and flavors. Thank you! My husband and I decided to start a vegan Monday tradition, and this was my first attempt at vegan cooking. we are small portion eaters you can double it or triple! I forgot the lemon to roast the asparagus but I added it to the sauce. Don’t know if my milk is the culprit, I used Earth’s Own and kept it refrigerated. Hello, I made this dish this evening and it was fantastic. Soy will impart an odd flavor. I used a blender for the sauce and added nutritional yeast. Thanks so much for the lovely review! 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! Success! I wanted to say this is delicious! Tonight I pan roasted some broccoli and carrots- yeah I need to get back to eating my dinner!! Add the asparagus to a food processor along with the rest of the pesto ingredients. Blend until smooth and adjust taste with more salt and pepper if needed. Yes, they are essentially two names for the same product as far as i know. I added sage and sautéed portobello mushrooms. Pan-fry the asparagus in a pan until tender. I will be trying many more of your recipes! I think it was a “teenager thing” because as I was writing the review he came back for a LARGE second helping, even asking if it was ok for him to take so much. … The lemon was a nice unique touch! Add the asparagus to the pot at the last 3 minutes of cooking the pasta, to blanch. Thank you! Remove from the pan and set aside. 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