Vegan Lemon Asparagus Pasta Sauce Recipe
I think you become an adult when you start making your own pasta sauce. Oh, and paying your own bills. That’s also important.
I don’t remember exactly this happened for me, but it was one of the best decisions I’ve made in the kitchen.I used to liveonjarred pasta sauces (and vending machine food) inmy college years, so I was elated and pleasantly surprised tolearn how easy it isto make it from scratch.
I love asparagus. Ithas the most amazing flavor when roasted, and is even delicious raw! Plus, it’s good for you. These little guysare packed with vitamin C, K, and folate, and are an anti-inflammatory and antioxidant-rich food. And don’t forget the fiber! Seriously people, eat your greens with every meal.
Vegan Spring Pasta In Basil Lemon Sauce
The sauce is adapted from my Creamy Vegan Garlic Pasta(which can be made gluten-free), andcomes with an extra punch of flavor from fresh lemon juice. The lemon and roasted asparagus marry perfectly together in this dish to create aflavor combination I can’t get enough of.
The beautiful thing about this pasta? Leftovers are a dream. So be sure to make extra to pack for lunches during the week. If you’re anything like me, leftover pasta is a welcome mid-day treat when you don’t feel like cooking.
Enjoy this recipe! And if you do, take a picture and tag it # on Instagram! I love seeing what readers are cooking up. Cheers!
Vegan Asparagus Lemon Pasta With Ricotta
A vegan pasta that requires simple ingredients and just 30 minutes! A creamy butter- and dairy-free white sauce is infused with lemon and roasted garlic. Simple, light, delicious. See notes for adapting if you’re gluten-free or not vegan.
*3-4 large cloves garlic is ~2 Tbsp minced garlic. *To keep this recipe gluten-free, use gluten-free pasta and sub the flour with cornstarch or another thickener of choice. Add 1-2 Tbsp during the blending process to make sure it’s completely blended. Then add back to the pan to thicken for 5-7 minutes. Alternatively, make a slurry with the cornstarch and a few Tbsp of the sauce in a small bowl and then whisk it directly into the pan during the simmering process. Repeat in 1/2 Tbsp amounts until desired consistency is reached. *We recommend Trader Joe’s unsweetened, unflavored almond milk for best results. *If not vegan, sub cow’s milk and parmesan cheese. *Adapted from my Creamy Vegan Garlic Pasta with Roasted Tomatoes *Inspired by Creme de la Crumb *Asparagus health benefits from whfoods.org *Nutrition information a rough estimate calculated with the lesser end of the range of garlic and flour.
Serving: 1 serving Calories: 458 Carbohydrates: 67 g Protein: 16 g Fat: 14 g Saturated Fat: 1.7 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 180 mg Fiber: 4.7 g Sugar: 1.8 gThis Vegan Lemon Asparagus Pasta is made with a luscious cashew cream sauce and plenty of lemon zest for a fresh and delicious pasta dish that comes together in less than 30 minutes!
Vegan Lemon Asparagus Pasta
I love pasta dinners that come together quickly. This pasta dish is a great example of how to use a few simple ingredients to create a dinner that feels fancy and luxurious.
The sauce is made by blending soaked cashews with water and then cooking it off with some garlic and shallots, which gives this pasta the most incredibly rich and creamy sauce that is completely dairy-free and healthy!
I like to use a rigatoni pasta for this recipe since they have a slightly chewy texture that stands up well with the creamy sauce and asparagus. The rigatoni shape also holds onto the sauce nicely, so you get a delicious creamy noodle in every bite.
Creamy Vegan Lemon Asparagus Pasta
Basically, any pasta that has ridges in it or is a tube shape would go really nicely with this sauce and will be a similar size to the sliced asparagus. You can also go with a long Fettucine noodle too. (Though I personally recommend rigatoni!)
Don’t forget to salt the pasta water! This makes all the difference in a delicious tasting pasta. Reserve 1/3 cup of the pasta water after the pasta is done cooking to add back to the sauce. This helps the sauce thicken and stick to the pasta. Make sure to cut off the bottom 2-inches of the asparagus and discard. This part of the asparagus is tough and not great for eating. Make sure to use raw unsalted cashews. Roasted cashews will not work in this recipe. You can also substitute raw cashews with raw hemp seeds in this recipe
If you tried thisVegan Lemon Asparagus Pastaor any other recipe on the blog let me know how you liked it by leaving a comment/rating below! Be sure to follow along onPinterest, InstagramandFacebookfor even more deliciousness!
Simple Lemon Pasta (quick + Easy Recipe)
This post contains affiliate links which means I will make a small commission if you purchase through those links. I only recommend products that I know, trust and love!Vegan Lemon Asparagus Pasta – 30 mins! Creamy Lemon Alfredo style sauce with tofu with fettuccine and pan roasted garlic asparagus and more lemon. Vegan Nutfree Recipe. Can be Glutenfree. 17 gm of protein Jump to Recipe
Asparagus is abundant and in season. Fresh, crisp and delicious and this lemon asparagus pasta celebrates it perfectly! The pasta comes together in 30 minutes and has this luscious delicious zesty cream sauce. The sauce uses tofu, non dairy milk and herbs for the sauce, See below for soyfree option. Tofu makes the sauce so fluffy creamy! Lemon in various forms at various stages of the sauce, lemon juice and zest in the blended sauce, zest and lemon slices while simmering, make this sauce incredibly tasty! Hubbs couldnt believe it was tofu! and 2 serves went down within minutes.
This Vegan Lemon Asparagus Pasta is all things Spring. Lemony, Creamy, satisfying and makes a great weeknight meal. The lemon pasta sauce is creamy and delicious. Adjust the flavor of the sauce while simmering to preference. Add a few tbsp of white wine for variation. Lets cook.
Lemon Asparagus Pasta
The key is to multitask for the various components for a quick meal. Start by bringing a pot of water to a boil for the pasta. Meanwhile, Chop the garlic, onion, mushrooms if using and asparagus. Assemble the sauce ingredients.
Add pasta to the boiling water. Heat oil in a skillet over medium heat. Add garlic and Cook for half a minute, then add asparagus, salt, pepper. Toss for a few seconds, then cover and steam until bright green. Transfer to a bowl.
In the same pan add oil and then saute the garlic for a few seconds. Add onion and mushrooms and cook until translucent.
Vegan Asparagus Chickpea Pasta
Check on the pasta while the onion is cooking. The pasta should be done by now, drain, rinse with cold water and set aside.
Once the onion is translucent. Add the blended sauce and simmer. Add the zest, slices, cooked asparagus and fettuccine and fold in. Toss well to coat all the pasta. Taste and adjust flavor. Switch off heat, but don’t take the pan off the stove. Cover and let sit for a few minutes for the flavors to meld.
Vegan Lemon Asparagus Pasta - 30 mins! Creamy Lemon Alfredo style sauce with tofu with fettuccine and pan roasted garlic asparagus and more lemon. Vegan Nutfree Recipe. Can be Glutenfree. 17 gm of protein
Easy Creamy Lemon Vegan Pasta With Asparagus & Peas (dairy Free)
Soyfree, You can use 1/2 cup cashews with 1.5 cups non dairy milk instead. Or use 1 cup of steamed cauliflower and 2 tbsp pumpkin seeds.
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