4.5 from 6 votes
Lemon Cream Sauce Pasta with Asparagus and Peas
A light citrus flavor brightens this silky cream sauce in this Lemon Cream Sauce Pasta with Asparagus and Peas.
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
Servings:
4
servings
Course:
Main Course
Cuisine:
Vegan
Ingredients
- 8 oz pasta uncooked, short cut
- 1 lb asparagus ends trimmed and cut into 2-inch pieces
- 1 cup peas thawed, frozen
- 1 tablespoon butter
- 1 clove garlic minced
- 1 cup vegetable broth
- 1 teaspoon cornstarch
- 1/3 cup heavy cream
- 3 tablespoons lemon juice fresh
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- red pepper flakes dash
- black pepper optional, freshly ground, additional
- lemon optional, slices
Instructions
- Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until al dente, adding the asparagus to the boiling water for the last minute of cooking time. Place the peas in the bottom of your colander, and drain the pasta and asparagus over the peas. Return to the pot.
- Meanwhile, melt the butter in a saucepan over medium heat. Add the garlic and cook for 30-60 seconds, until fragrant. Combine the vegetable broth and cornstarch and slowly whisk into the butter and garlic. Bring to a boil and cook, stirring constantly, until the mixture thickens. Remove from the heat and stir in the cream, lemon juice, salt, pepper and red pepper flakes.
- Pour the cream mixture into the pan with the cooked pasta, asparagus and peas and toss to coat. Stir vigorously until the pasta is coated with the sauce. Taste for seasoning, and add more salt, if needed.
- Serve topped with additional cracked black pepper and lemon slices, if desired.
Cup of Yum
Notes
- slightly adapted from Cooking Light Annual Recipes 2008