Creamy Vegan Lemon Pasta with Asparagus

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

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 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.

• 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.

• 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!

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.

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.

Snap a photo, post it, and tag #ImWorthyRecipes and @IMWORTHYKITCHEN on Instagram

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