Vegan Lemon Asparagus Pasta
User Reviews
5.0
153 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
10 mins
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Total Time
40 mins
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Servings
4
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Calories
325 kcal
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Course
Main Course
Vegan Lemon Asparagus Pasta
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Vegan Lemon Asparagus Pasta - 30 mins! Creamy Lemon Alfredo style sauce with tofu with fettuccine and pan roasted garlic asparagus and more lemon. Vegan Nutfree Recipe. Can be Glutenfree. 17 gm of protein
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Ingredients
- 8 oz fettuccine or other pasta , glutenfree pasta if needed
- 1 tsp olive oil
- 1 clove of garlic , finely chopped
- 1 lb asparagus , chopped into 2 inch pieces, remove tough bottom stem
- dash of salt and black pepper
Lemon Cream Sauce:
- 1 tsp olive oil
- 3-4 cloves of garlic , finely chopped
- 1/3 cup chopped onion
- 2 oz sliced mushroom optional
- 7 oz firm tofu or silken tofu
- 1 cup non dairy milk such as almond or soy
- 2 tbsp lemon juice
- zest of half a lemon
- 1/4 tsp onion powder
- 1/4 tsp ground mustard
- 1-2 tbsp nutritional yeast
- 1/2 tsp salt
- 1 tsp flour , use starch or rice flour to make glutenfree
- 2 tsp Italian seasoning (I like 1 tsp basil, 1/2 tsp parsley, 1/3 tsp rosemary)
- zest of the other half of the lemon
- 3-4 Thin lemon slices
- pepper flakes ,black pepper, vegan parm for garnish
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Instructions
- Cook the fettuccine according to instructions on the package, rinse in cold water and set aside. Heat oil in a skillet over medium heat. Add garlic and cook for half a minute.
- Add asparagus, pinch of salt and black pepper and mix. Cover to cook/steam for 3 mins or until bright green. Transfer to a bowl.
- Add oil to the same skillet over medium heat, add garlic and cook for a few seconds. Add onion and mushrooms and cook for 2 mins
- Meanwhile, blend ingredients from tofu to flour until smooth. Add the blended sauce to the skillet, add herbs, and mix in. Bring to a simmer. Fold in the rest of the lemon zest, lemon slices. Taste and adjust salt and flavor with additional salt , garlic powder, herbs and some black pepper if needed.
- Add the the cooked pasta and 2/3 of the asparagus and mix in. Cover and take off heat and let the flavors meld for 2 mins.
- Garnish with pepper flakes, black pepper and fresh basil and optional vegan parm and the cooked asparagus. and serve.
Notes
- Soyfree, You can use 1/2 cup cashews with 1.5 cups non dairy milk instead. Or use 1 cup of steamed cauliflower and 2 tbsp pumpkin seeds.
- Asparagus subs: use sliced mushroom or zucchini or any other veggie or just spinach.
- Gluten-free: Use glutenfree pasta of choice and use rice flour or cornstarch instead of flour in the sauce.
- Nutrition is for 1 serve
Nutrition Information
Show Details
Calories
325kcal
(16%)
Carbohydrates
51g
(17%)
Protein
17g
(34%)
Fat
6g
(9%)
Sodium
381mg
(16%)
Potassium
468mg
(13%)
Fiber
6g
(24%)
Sugar
4g
(8%)
Vitamin A
870IU
(17%)
Vitamin C
10.8mg
(12%)
Calcium
194mg
(19%)
Iron
4.3mg
(24%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 325 kcal
% Daily Value*
| Calories | 325kcal | 16% |
| Carbohydrates | 51g | 17% |
| Protein | 17g | 34% |
| Fat | 6g | 9% |
| Sodium | 381mg | 16% |
| Potassium | 468mg | 10% |
| Fiber | 6g | 24% |
| Sugar | 4g | 8% |
| Vitamin A | 870IU | 17% |
| Vitamin C | 10.8mg | 12% |
| Calcium | 194mg | 19% |
| Iron | 4.3mg | 24% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
153 reviews
Excellent
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