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Vegan, Creamy, Lemon & Asparagus Pasta

Don't be fooled by other lemon recipes! This pasta features a cream sauce that is packed with lemon juice and zest
Course: Main Course
Servings: 4 servings

Equipment

  • Large pot (for cooking pasta)
  • Sauté pan
  • Large baking sheet
  • Parchment paper (or silicone baking mat)

Ingredients

  • ½-1 pound pasta of your choice
  • 3 tablespoons olive oil extra virgin
  • ½ teaspoon garlic powder
  • 3 tablespoons flour all-purpose
  • 2 cups nondairy milk unsweetened (I highly reccommend soymilk)
  • 1 small lemon juice and zest set aside
  • 1 bunch asparagus ends snapped off
  • ¼ teaspoon kosher salt
  • white pepper to taste
  • red pepper flake to taste, optional

Instructions

Prepare The Pasta

  • While the asparagus is roasting, bring a large pot of water to a boil and salt with 2 tablespoons of kosher salt.
  • Prepare the pasta according to the package instructions.
  • When the pasta is cooked, drain and set aside.

Prepare Lemon Cream Sauce

  • In a sauté pan, heat 3 tablespoons of olive oil over low-medium heat.
  • Once the oil is warm, add the garlic powder and cook until fragrant, approximately 1-2 minutes.
  • Add all three tablespoons of flour to the oil and stir until the flour is incorporated. The mixture will become thick. Continue to cook for several minutes, but do not allow the roux mixture to become brown.
  • Add nondairy milk to the roux, half a cup at a time. Do not add the next half cup of milk until the previous half cup is fully incorporated.
    How to incorporate the nondairy milk: When you add in a half cup, stir constantly to allow the milk and roux to fully incorporate. When the mixture starts to thicken, add the next half cup. Continue this until the entire two cups have been added.
  • Once the sauce has thickened, add the lemon juice and zest. Stir to incorporate.
  • Add salt and white pepper, to taste.

Prepare The Asparagus

  • Preheat your oven to 475°
  • Toss asparagus lightly in 1-2 teaspoons of olive oil and sprinkle with salt, to taste.
  • Place the asparagus on a parchment lined baking sheet and cook for five minutes on one side. Flip the asparagus, and then continue to cook for an additional 3-5 minutes until the asparagus is fork tender.

Assemble The Pasta

  • Chop the asparagus into 2-3" pieces and add to the cream sauce, along with the pasta.
  • Serve the pasta in indivual bowls and sprinkle with red pepper flakes, if desired.