Lemon Asparagus Pasta

This fresh, delicious lemon asparagus pasta is a great dish for any time of the year. You get the freshness, and zest of the lemon, that compliments the asparagus so well in this creamy, garlic pasta. I really think you’re going to love this one!

Why you’ll love this lemon asparagus pasta: 

• Vegan: This recipe is completely vegan but can also be made vegetarian if you don’t have dietary restrictions 
• Quick: Make this recipe in 35-minutes 
• Flavorful: The garlic and lemon add so much to the creamy sauce in this lemon asparagus pasta 

Ingredient Notes: 

Asparagus: Low in calories but a great source of nutrients such as fiber, folate, and vitamins A, C & K. I love cooking with asparagus. I find it so flavorful and it’s easy to find no matter what time of year. 

Nutritional Yeast: This is a go-to in your pantry if you are plant-based, but also is great for anyone. Nutritional yeast is highly nutritious. It can be used to add extra protein, vitamins, minerals and antioxidants to meals. It has a cheesy taste too so it can be great to use in replacement of parmesan cheese.

How to make lemon asparagus pasta: 

1. Cook spaghetti as per instructions on the package. Make sure to generously salt the boiling water.

2. In a large pan, heat olive oil and butter on medium-low heat, till the butter is melted. To the pan, add the onions and garlic and cook for 5 minutes or until tender and translucent.

3. To the pan, add the asparagus, capers, salt, and pepper.  Stir till combine and cook for another 5 minutes until asparagus becomes more tender. Now, add the lemon zest and juice.  Stir again and place the lid on the pan for 2 minutes.

4. To the pan, add the cooked pasta, nutritional yeast, and reserved pasta water.  Using tongs, stir till perfectly creamy, adding more pasta water as desired to reach your favorite consistency.

5. Serve immediately! Enjoy!

Expert Tips & FAQ: 

How can I make this gluten-free? If you are gluten-free, use gluten-free noodles.

What can I add to this pasta? Add protein of choice to this pasta. You can add in chickpeas if you’re plant-based, or you can throw in chicken. 

Storage: Store in an airtight container for 3-5 days in the fridge. 

I don’t like asparagus: No problem! You can swap it for any other green veggie you like. Try broccoli, spinach, brussel sprouts, etc. 

Other recipes you’ll love: 

• Pretzel Bites
• Carrot Salad
• Kale & Chickpea Curry Soup
• Mediterranean Quinoa Salad

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Lemon Asparagus Pasta

5 from 3 votes

This fresh and creamy lemon asparagus pasta recipe combines the zest of lemon and the delicious flavor of garlic and asparagus.

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Prep Time 10 mins

Cook Time 25 mins

Total Time 35 mins

Course Vegan Meals

Cuisine Dairy-Free, Mediterranean-Inspired, Vegan, Vegetarian

Servings 4

Calories 325 kcal

Ingredients

  

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• spaghetti of choice of 4 people around 200g
• 2 tbsp. olive oil
• 1 tbsp. vegan butter
• 1 medium-sized red onion minced
• 2 garlic cloves minced
• 1 head of asparagus tough stems removed, and cut into 1-inch pieces
• 1/4 cup capers strained
• 1 tsp sea salt
• 1/2 tsp black pepper
• zest of 1 lemon around 1 tbsp. or so
• Juice of 1 lemon
• 1/2 cup nutritional yeast
• 1/4 cup reserved pasta water

Instructions

 

• Cook spaghetti as per instructions on the package.  Make sure to generously salt the boiling water.
• In a large pan, heat olive oil and butter on medium-low heat, till the butter is melted. To the pan, add the onions and garlic and cook for 5 minutes or until tender and translucent.
• To the pan, add the asparagus, capers, salt, and pepper.  Stir till combine and cook for another 5 minutes until asparagus becomes more tender. Now, add the lemon zest and juice.  Stir again and place the lid on the pan for 2 minutes.
• To the pan, add the cooked pasta, nutritional yeast, and reserved pasta water.  Using tongs, stir till perfectly creamy, adding more pasta water as desired to reach your favorite consistency.
• Serve immediately! Enjoy!

Notes

If you are gluten-free, use gluten-free noodles.

Add protein of choice to service.

Nutrition

Serving: 4 | Calories: 325kcal | Carbohydrates: 49.3g | Protein: 12.2g | Fat: 9.5g | Saturated Fat: 1.5g | Polyunsaturated Fat: 1.5g | Sodium: 829.7mg | Fiber: 5g | Sugar: 4.8g

Review This Recipe Let us know how it was!

5 from 3 votes