Description
Creamy Lemon Asparagus Pasta combines tender asparagus, plant-based cheese, and fresh lemon zest in a luscious, creamy sauce. This dish is quick to prepare, vibrant, and perfect for a nourishing plant-based meal that balances bright citrus flavors with comforting creaminess.
Ingredients
Scale
Vegetables
- Fresh asparagus stalks, trimmed and cut into 1- to 2-inch pieces (about 1 bunch)
- Minced garlic, 2 cloves
- Fresh parsley, finely chopped, 2 tbsp
- Fresh basil, finely chopped, 2 tbsp
Pasta
- 200 g linguine, fettuccine, or penne
- Salted water for boiling pasta
Sauce
- Olive oil, 2 tbsp
- Plant-based milk, 1 1/2 cups
- Plant-based cheese (plant-based), 3/4 cup shredded or sliced
- Natural gelling agent, 1 tsp
- Vegetarian Worcestershire sauce (natural), 1 tbsp
- Lemon juice, 2 tbsp
- Lemon zest, from 1 lemon
- Salt, to taste
- Cracked black pepper, to taste
Instructions
- Prepare the Asparagus: Trim the woody ends off the asparagus and cut the stalks into 1- to 2-inch pieces. Heat 1 tablespoon of olive oil in a large skillet over medium heat and sauté the asparagus just until tender-crisp and vibrant green. Remove from heat and set aside, keeping warm.
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Reserve about one cup of pasta water before draining the pasta.
- Make the Creamy Lemon Sauce: In the same skillet, heat the remaining 1 tablespoon of olive oil over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute. Pour in the plant-based milk and whisk in the plant-based cheese along with the natural gelling agent. Stir continually, allowing the cheese to melt and the sauce to thicken gently. Mix in vegetarian Worcestershire sauce (natural), lemon juice, and lemon zest, stirring to combine the bright flavors.
- Combine Pasta and Sauce: Add the drained pasta and sautéed asparagus to the sauce. Toss gently to coat everything evenly. If the sauce is too thick, add reserved pasta water a little at a time until reaching your desired consistency. Season with salt and cracked black pepper to taste.
- Finish with Fresh Herbs: Sprinkle finely chopped parsley and basil over the pasta just before serving to add fresh aromatics and a pop of color.
Notes
- Use fresh, tender asparagus for the best texture and flavor.
- Reserve pasta water to help loosen and bind the sauce to the pasta.
- Cook the sauce gently over medium heat to avoid separating and to maintain creaminess.
- Add lemon juice gradually to balance brightness without overpowering the sauce.
- Add fresh herbs at the end to preserve their vibrant flavor and color.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Plant-Based
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3 g
- Sodium: 300 mg
- Fat: 12 g
- Saturated Fat: 2 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 5 g
- Protein: 10 g
- Cholesterol: 0 mg
Keywords: lemon asparagus pasta, creamy plant-based pasta, vegetarian pasta, lemon pasta, plant-based cheese pasta, easy weeknight dinner
