5 from 153 votes
Vegan Lemon Asparagus Pasta
Vegan Lemon Asparagus Pasta features fettuccine tossed with tender steamed asparagus and a creamy vegan lemon sauce made from tofu, non-dairy milk, garlic, and lemon zest. Garlic, onion, and mushrooms are sautéed to build flavor, while Italian herbs and nutritional yeast add depth. The dish balances bright lemon acidity with creamy texture, finished with pepper flakes and optional vegan parmesan garnish for added flavor and slight heat.
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
Servings:
4
Calories:
325 kcal
Course:
Main Course
Cuisine:
American, Vegan
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 4 Serving
Amount Per Serving
Calories 325
% 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.