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You are here: Home / Main Dish / Creamy Vegan Lemon Pasta with Asparagus

Creamy Vegan Lemon Pasta with Asparagus

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This vegan lemon pasta with asparagus is bright, creamy, and subtly tangy.

creamy lemon pasta with asparagus and roasted chickpeas

Spring is a wonderful time of year for new beginnings and enjoying fresh seasonal vegetables. Recently, I tried and loved this fresh lemon pasta (which is) inspired by Spaghetti al Limone With Asparagus. The secret to making this lemon asparagus pasta without cream is the lemon sauce. Keep reading to find out the lemon sauce ingredients.

Why you’ll love this recipe

  • Vegan, dairy-free, and gluten-free friendly
  • A light and healthy pasta recipe
  • A quick and easy, 30-minute meal
  • Perfect for spring and summer
  • Kid-approved and non-vegan approved

Asparagus Benefits

Asparagus is a nutrient-packed vegetable that is high in fiber, folate, vitamins C, E, and K. It also contains antioxidants and has anti-inflammatory properties. Asparagus is a great addition to any meal, and in this recipe, it adds a delicious crunch and flavor to the pasta.

lemon pasta with chickpeas in green bowl

Lemon Pasta Ingredients

  • Extra virgin olive oil: This ingredient is used to sauté the onions, garlic, and asparagus. It is also used in the lemon sauce to add flavor and richness to the dish.
  • Lemon juice + zest: Adds a bright and extra pop of flavor.
  • Salt and freshly cracked black pepper: These ingredients are used to season the pasta and asparagus.
  • Onion and garlic: These ingredients are sautéed in olive oil to add flavor to the dish.
  • Asparagus: The star of this recipe. It is thinly sliced and sautéed until it’s tender and slightly charred, adding texture and flavor to the dish.
  • Toasted pine nuts: Pine nuts are a great addition to this dish as they add a nutty flavor and crunchy texture.
  • Nutritional yeast: This ingredient is used to add that umami flavor (similar to cheese) to the dish.
  • Italian flat-leaf parsley: This herb adds freshness and color to the dish.
  • Fresh basil leaves: Basil adds a sweet and fragrant flavor to the dish.
  • Capers: Gives a salty and briny flavor to the dish.
  • Red pepper flakes: These are optional but can be added to the dish for some heat and spice.

How to make vegan lemon pasta with asparagus

  • Slice the asparagus thinly on the diagonal & discard the tough woody ends.
  • Zest the lemons and divide the zest in half (you’ll get about 1 tablespoon of zest per lemon). Set aside.
  • In a small bowl, whisk together the lemon juice, Dijon mustard, olive oil, salt, and black pepper to make the lemon sauce.
chopped asparagus on cutting board with knife
sliced asparagus
vegan lemon sauce in measuring cup from target
vegan lemon sauce
  • Cook pasta according to the package instructions in a large pot of salted water until it’s al dente. Reserve 1/2 cup of pasta water before draining the pasta.
  • While the pasta is cooking, heat the olive oil in a large skillet over medium heat. Add the onion and sauté for 2-3 minutes until it’s soft and translucent. Add the garlic and sauté for another minute.
  • Add the asparagus & half of the lemon zest to the skillet and sauté for 5-7 minutes until it’s tender and slightly charred. Season with salt and freshly cracked black pepper to taste.
chopped onions
onions, garlic, and asparagus in the always pan
onions, garlic, asparagus, & lemon zest
  • Add the cooked pasta to the skillet with the asparagus and onions. Pour the lemon sauce over the pasta and toss to coat. If the pasta seems too dry, add some of the reserved pasta water to loosen it up.
  • Add the toasted pine nuts, remaining lemon zest, nutritional yeast, Italian flat-leaf parsley, slivered basil leaves, capers, roasted chickpeas (optional), and red pepper flakes (if using) to the skillet. Toss to combine.
pasta, chickpeas, asparagus, toasted pine nuts, lemon sauce, nutritional yeast, capers in the always pan
add pasta, lemon sauce, & chickpeas
pasta, chickpeas, asparagus, toasted pine nuts, lemon sauce, nutritional yeast, basil, parsley, capers in the always pan
remaining ingredients added
  • Cook for 1 additional minute. Taste & adjust seasonings as needed. Serve the pasta warm and enjoy!

Lemon Pasta Variations

  • Protein: Add some protein to the dish by adding some grilled tofu or tempeh, chickpeas (see note below), or roasted almonds.
  • Vegetables: You can swap out the asparagus with other seasonal vegetables such as zucchini, broccoli, or bell peppers.
  • Herbs: Use different herbs in this dish to switch up the flavor. Try using mint, oregano, or cilantro.
  • Use different pasta: You can use different types of pasta such as whole wheat or gluten-free pasta.
  • Nuts: Swap out the pine nuts for other nuts such as walnuts, almonds, or hazelnuts.
  • Add more veggies: You can add more veggies to the dish to make it even more nutritious. Try adding some spinach, kale, or arugula.
  • Add vegan cheese: If you want to add some cheesy flavor to the dish, you can use some vegan cheese instead of nutritional yeast. Try using vegan parmesan or mozzarella cheese.

Tips for making this vegan lemon pasta

  • Make sure to cook the pasta until it’s al dente, so it doesn’t become mushy.
  • Slice the asparagus thinly on the diagonal to ensure that it cooks evenly & discard the tough woody ends.
  • Toast the pine nuts in a dry skillet over medium heat until they are golden brown and fragrant.
  • Don’t skip the nutritional yeast as it adds a cheesy flavor to the dish without using any dairy products.
  • Use freshly squeezed lemon juice for the lemon sauce as it adds a bright and tangy.
Creamy vegan lemon pasta with asparagus and chickpeas

More Vegan Pasta Dinner Ideas

  • Chickpea “Tuna” Pasta
  • Sun-Dried Tomato Pasta
  • Macaroni & Cheese

Leave a comment below and tag me on Instagram and let me know if you make this Italian-Inspired Lemon Asparagus Pasta.

lemon pasta with chickpeas in green bowl

Creamy Vegan Lemon Pasta with Asparagus

Shana Thomas
This easy vegan lemon pasta with asparagus is perfect for a quick and easy weeknight dinner, and it's also great for entertaining. Enjoy with a glass of white wine or a mocktail.
5 from 4 votes
Print Recipe Pin Recipe
Prep Time 25 minutes mins
Cook Time 20 minutes mins
Course Dinner,, Lunch
Cuisine Italian-Inspired
Servings 4
Calories 305 kcal

Ingredients
  

  • Extra virgin olive oil
  • Salt & Freshly Cracked Black Pepper to taste
  • 2 Medium-large lemons zested + juiced
  • 1/2 tsp Dijon mustard
  • 1/2 Onion chopped into pieces
  • 4 Garlic cloves thinly sliced
  • 1 Bunch of asparagus (about 14 ounces) sliced thinly on the diagonal into 1-inch pieces
  • 1/2 cup Toasted pine nuts*
  • 3 tbsp Nutritional yeast
  • 2 tbsp Capers drained
  • 1/2 cup Fresh basil leaves slivered
  • 1/2 cup Italian flat-leaf parsley (leaves and tender stems), chopped
  • 1/4 tsp Red pepper flakes optional
  • 1 can Chickpeas (drained, rinsed, & roasted)** optional

Instructions
 

  • Cook pasta according to the package instructions in a large pot of salted water until it's al dente. Reserve 1/2 cup of pasta water before draining the pasta.
  • Zest the lemons and divide the zest in half (you'll get about 1 tablespoon of zest per lemon). Set aside.
  • While the pasta is cooking, heat the olive oil in a large skillet over medium heat. Add the onion and sauté for 2-3 minutes until it's soft and translucent. Add the garlic and sauté for another minute.
  • Add the asparagus & half of the lemon zest to the skillet and sauté for 5-7 minutes until it's tender and slightly charred. Season with salt and freshly cracked black pepper to taste.
  • In a small bowl, whisk together the lemon juice, Dijon mustard, olive oil, salt, and black pepper to make the lemon sauce.
  • Add the cooked pasta to the skillet with the asparagus and onions. Pour the lemon sauce over the pasta and toss to coat. If the pasta seems too dry, add some of the reserved pasta water to loosen it up.
  • Add the toasted pine nuts*, remaining lemon zest, nutritional yeast, Italian flat-leaf parsley, slivered basil leaves, capers, roasted chickpeas** (optional), and red pepper flakes (if using) to the skillet.
  • Toss to combine. Cook for 1 additional minute. Taste & adjust seasonings as needed. Serve the pasta warm and enjoy!

Notes

*Make toasted pine nuts: Toast the pine nuts in a dry skillet over medium heat, stirring occasionally, until they are golden brown and fragrant. You can use raw pine nuts, but you’ll get more flavor from toasted. 
**Make roasted chickpeas: Preheat oven to 350°F and line a large baking sheet with parchment paper.   Spread the chickpeas on a kitchen towel and pat them dry. Remove any loose skins. Transfer the dried chickpeas to the baking sheet and toss them with a drizzle of olive oil, salt, & your favorite spices. Roast the chickpeas for 20 to 30 minutes, or until golden brown and crisp. Store roasted chickpeas in a loosely-covered airtight container at room temperature. They are best used within two days.
 
 
 
Keyword lemon asparagus pasta no cream, lemon pasta with asparagus, vegan lemon pasta

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Filed Under: Lunch, Main Dish, Recipes, Side Dish Tagged With: lemon pasta

About

Hey there, I’m Shana Thomas, food photographer, home cook, and writer behind, Im-Worthy.com. Since 2019, my goal has been to inspire you to live energetic and healthy lives with my easy vegan recipes & wellness tips.

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Reader Interactions

Comments

  1. Sasha

    May 10, 2023 at 1:18 pm

    5 stars
    This recipe is amazing. Thank you for so many delicious vegan recipes.

    Reply
    • Shana Thomas

      May 11, 2023 at 3:11 pm

      You’re welcome, Sasha! Thank you for your feedback.

      Reply
  2. Katie

    May 11, 2023 at 10:36 pm

    5 stars
    I followed the recipe and it turned out delicious. Thank you!

    Reply
    • Shana Thomas

      May 14, 2023 at 10:35 am

      That’s awesome. Thanks for sharing, Katie!

      Reply
  3. David

    May 14, 2023 at 9:44 am

    5 stars
    My wife and I love this pasta recipe.

    Reply
    • Shana Thomas

      May 15, 2023 at 9:34 pm

      That’s amazing. Thanks for sharing!!

      Reply
  4. Camilla

    May 16, 2023 at 7:32 am

    5 stars
    I made this pasta last night and it was a hit.

    Reply
    • Shana Thomas

      May 16, 2023 at 2:17 pm

      So happy you enjoyed the recipe.

      Reply

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