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.
If you want more deliciousness at the click of your finger, be sure to check out FoodByMaria’s Newest Mini Cookbooks. Limited time offer of 3 for $20USD.
For more Greek Recipes:
If you want more Greek Recipes, check out our Free Greek Recipe Mini Cookbook! We also have an incredible APP for you to access at all times (yes, online and offline) all our recipes with a click of your finger – check it out here.
For more amazing recipes:
Loved this recipe? Good! We can give you access to Maria’s most famous recipes, check out our Top Ten Recipes Mini Cookbook! We also have an incredible APP for you to access at all times (yes, online and offline) all our recipes with a click of your finger – check in out here.
This fresh and creamy lemon asparagus pasta recipe combines the zest of lemon and the delicious flavor of garlic and asparagus.
Ingredients
Scale
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.
This pasta dish was so delicious!! I will be adding it to my regular dinner rotation for sure.
★★★★★
yaya!!! I am so excited you loved this!
You had me at capers! So easy yet satisfying, made my Sunday! Saved to my favorites…
★★★★★
thanks so much for the love!
So delicious! I would make this again and again. Lots of flavour with little ingredients, perfect.
★★★★★
yesss isnt it so special!