Creamy Lemon Spring Vegetable Pasta
User Reviews
4.6
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Course
Main Course
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Cuisine
American, International, Vegetarian, Vegan, gluten-free
Creamy Lemon Spring Vegetable Pasta
Description
Creamy Lemon Spring Vegetable Pasta combines sautéed shallots, asparagus, artichoke hearts, fresh spinach, garlic, and frozen peas cooked until tender, then set aside. Whole wheat farfalle pasta is cooked separately and drained. Using the same skillet, a sauce is made by melting butter and whisking in flour to create a roux. Almond milk is gradually added to this roux and the mixture is boiled and reduced until thickened. Lemon zest, juice, and slices are incorporated for vivid citrus notes, with salt and black pepper adjusted to taste.
The cooked pasta and sautéed vegetables are then combined with the creamy lemon sauce and fresh chopped basil for an herby finish. The meal balances creamy texture with bright lemon flavor, and the spring vegetables offer varying textures from crisp-tender asparagus to soft spinach and peas.
This dish can be garnished with vegan or regular Parmesan for added umami and richness. It serves well as a light yet filling meal, combining vegetable freshness with a velvety sauce.
Ingredients
- 1 tablespoon olive oil
- 1 shallot minced, small
- 12 asparagus cut into 1-inch pieces, woody ends discarded, spears
- 1 artichoke hearts quartered, drained, 14 oz can
- 3 cups spinach fresh leaves
- 3 garlic minced, cloves
- 3/4 cup peas frozen
- 8 ounces whole wheat farfalle pasta gluten-free is fine, or pasta of your choice
- 2 tablespoons butter or vegan butter
- 2 tablespoons flour can use gluten-free flour
- 2 cups almond milk Almond Breeze Original Unsweetened
- lemon zest of 1 large
- lemon juice of 1 large
- 4 lemon slices
- salt to taste
- black pepper to taste
- 1/4 cup basil chopped, fresh
- Parmesan Cheese vegan parmesan cheese, or nutritional yeast, for garnish
Instructions
- In a large skillet, heat the olive over over medium-high heat. Add the shallot, asparagus pieces, artichoke hearts, spinach, garlic, and frozen peas. Cook until vegetables are tender and spinach is wilted, about 5 minutes. Pour the vegetables into a large bowl and set aside while you cook the pasta and sauce.
- Bring a large pot of water to a boil and salt generously. Cook pasta according to package instructions.
- While the pasta is cooking, make the creamy lemon sauce. Place the large skillet you used to cook the vegetables back on the stove and melt the butter. Whisk in the flour, whisking until you don't have any clumps. Slowly whisk in the almond milk, about 1/2 cup at a time, whisking vigorously. Add the lemon zest and keep whisking until the sauce comes to a boil. Reduce heat to low and whisk occasionally until the sauce thickens. Add in the lemon juice and sliced lemons. Season the sauce with salt and black pepper, to taste.
- Drain the pasta and add it to the thickened lemon sauce. Stir in the cooked vegetables and stir until the pasta and vegetables are well coated with the creamy lemon sauce. Remove the lemon slices with tongs or a spoon.
- Garnish with fresh basil and parmesan cheese, vegan parmesan cheese, or nutritional yeast, if using. Serve warm.
User Reviews
Overall Rating
4.6
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