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Creamy Lemon Spring Vegetable Pasta
4.6 from 54 votes

Creamy Lemon Spring Vegetable Pasta

This pasta dish features an assortment of spring vegetables like asparagus, artichoke hearts, spinach, and peas tossed in a creamy lemon sauce made from almond milk and butter. The sauce is thickened with flour and brightened with lemon zest and juice, creating a smooth texture and fresh citrus flavor that complements the tender vegetables and whole wheat farfalle pasta.

Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
Course: Main Course
Cuisine: American, International, Vegetarian, Vegan, gluten-free

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

    Cup of Yum
  1. 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.
  2. Bring a large pot of water to a boil and salt generously. Cook pasta according to package instructions.
  3. 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.
  4. 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.
  5. Garnish with fresh basil and parmesan cheese, vegan parmesan cheese, or nutritional yeast, if using. Serve warm.