Vegan Lemon Asparagus Pasta
User Reviews
5
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Prep Time
10 mins
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Cook Time
30 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
Description
This Vegan Lemon Asparagus Pasta uses fettuccine cooked and rinsed, then combined with asparagus steamed until bright green and tender. The lemon cream sauce is prepared by blending silken tofu, non-dairy milk, lemon juice and zest, garlic, onion, mushrooms, and seasonings like Italian herbs, nutritional yeast, onion powder, and flour for thickness. The sauce is gently cooked on the stove to integrate the flavors and reach a smooth, creamy consistency.
The garlic and onion sauté adds depth to the sauce, while the lemon components introduce brightness and a fresh aroma. The asparagus retains a slight crunch that contrasts with the smooth sauce and pasta. Garnishing with pepper flakes and optional vegan parmesan adds a mild heat and cheesy note to round out the dish.
This pasta serves as a flavorful vegan main course suitable for those avoiding dairy and eggs. It combines plant-based protein and vegetables with a comforting creamy sauce and bright citrus accents. Adjusting the lemon and herbs allows customization of the tanginess and herbal character.
Variations include swapping tofu for a cashew cream or cauliflower blend, substituting asparagus for other vegetables like zucchini or mushrooms, and using gluten-free pasta and flour alternatives for dietary needs.
Ingredients
- 8 oz fettuccine glutenfree pasta if needed, or other pasta
- 1 tsp olive oil
- 1 clove garlic finely chopped
- 1 lb asparagus , chopped into 2 inch pieces, remove tough bottom stem
- salt dash
- black pepper dash
Lemon Cream Sauce:
- 1 tsp olive oil
- 3-4 garlic finely chopped, cloves
- 1/3 cup onion chopped
- 2 oz mushroom optional, sliced
- 7 oz tofu or silken tofu, firm
- 1 cup non-dairy milk such as almond or soy
- 2 tbsp lemon juice
- lemon zest of half
- 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)
- lemon zest of the other half
- 3-4 lemon thin slices
- pepper flakes ,black pepper, vegan parm for garnish
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
- For a soy-free version, substitute tofu and non-dairy milk with 1/2 cup cashews blended with 1.5 cups plant milk or steamed cauliflower and pumpkin seeds.
- Asparagus can be replaced with mushrooms, zucchini, spinach, or other preferred vegetables.
- Use gluten-free pasta and rice or corn starch instead of flour for a gluten-free recipe.
- Nutrition information provided is for one serving.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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