Thank you! Could this recipe be doubled and made a day ahead? Thank you! On my heart diet, I cannot use oil to cook. I think Brewers may be just a bit different in flavor–perhaps a tiny bit of bitterness. This was good – it reminded me of the boxed Daiya Mac and Cheese. You want this to be moist, but not watery! But it’s plenty lemony just from adding a lot of juice at the end…I love lemon, so lemony is a big deal for me! thanks! Total Time. We loved this recipe! Love, grumpy tired hungry slobbering on the keyboard Rhonda. Lets get Social! Encouraging for two newly minted vegans that were getting a little discouraged by bland recipes. It is officially becoming one of my go-to-recipes. Such a simple recipe and so delicious. I didn’t end up needing the blender. Used unsweetened plain almond milk and didn’t bother blending, just whisked frequently and vigorously and it worked so well. we are participant in Amazon services LLC Associates program. Transfer to a bowl. Xo, pasta miaaaam yum is my favorite dish, at least I take it 4 times a week, I appreciate your recipe especially with the photos it makes me hungry. & Perfect for a quick-but-healthy weeknight meal. and 2 serves went down within minutes. I do want to try it vegan on my own but I was curious if anyone has ever tried this with chicken added in?? Get our copy of FAN FAVORITES featuring 20 of our most loved, highly-rated recipes! Tag @minimalistbaker on Instagram and hashtag it #minimalistbaker so we can see all the deliciousness! I love asparagus. 1 tsp salt and 3 TB nutritional yeast & 6 tsp of tapioca flour/starch in hopes of thickening the sauce. We’d love to help you troubleshoot. Overall, really good and easy to make! I added extra garlic cuz I’m a garlic lover, but besides that, I followed the recipe exactly. My son loves chicken alfredo, I think he would love this. Thank you! My mom and I made this dish and my dad who eats everything could not eat it. Thank you for the recipe!! Glad to hear you enjoyed it! Notify me of followup comments via e-mail. I used unsweetened rice milk because it was all I had and it worked great. (I don’t usually use soy milk but another recipe I made this week calls for it and I have a good deal left over). So glad you enjoyed it, Lisa! Creamy Made this tonight & OH. My omni partner was incredibly impressed and said he’d serve it to omni friends and that they wouldn’t know it was vegan. Would be awesome with mushrooms as well! I did not like the way it tasted with the nutritional yeast but I had not finished adding things to taste. It’s super helpful for us and other readers. Look forward to future recipes. https://easyandhealthyrecipes.com/22-vegan-asparagus-recipes Let it all heat up well. I have made it since adding 1/2 cup white wine and a bit of chives…..excellent1. To make this. Yum! defintiely one of the best pasta dishes i’ve seen in a while – so fresh & creamy.. a recipe i will be recreating. It won’t be as creamy and will require more whisking. Put 1 cup of the pasta water into a small saucepan. Made and devoured! Thanks so much for the lovely review, Gillian. Even heating did not thicken it enough (for me) but I didn’t want to add more flour and end up tasting the flour. Toss well to coat all the pasta. Asparagus and Chickpea Salad with Vegan Buttermilk Dressing from Diane’s Vegan Kitchen adds asparagus and chickpeas to a green salad covered in creamy buttermilk dressing. I would recommend rice milk instead. Next time I will be adding more garlic to the mushrooms/onions and maybe some garlic powder to the cream. It was too hot my apartment to turn on the oven so I roasted the asparagus in a skillet and it worked out great. Once the onion is translucent. This pasta was so delicious. Vegan Richa’s Everyday Kitchen (Print & Digital), Vegan Richa’s Indian Kitchen (Print & Digital), Vegan Lemon Asparagus Pasta - 30 mins! See notes for adapting if you’re gluten-free or not vegan. Bow ties are fun to eat. You can also subscribe without commenting. Hi Catherine, the brand can definitely make a difference. Was out of fresh lemons so used organic 100% lemon juice and mixed it together with asparagus, EVOO, salt and pepper. If you like garlic, follow the recipe. I’m a bit asparagus fan too! I just had to comment because this really was so delicious and amazing. I used a high quality garlic powder to eliminate the need for oil to sauté the garlic. Learn how your comment data is processed. Fresh, crisp and delicious and this lemon asparagus pasta celebrates it perfectly! Made a video of the process too… Thanks for all the great recipes! Can be Glutenfree. Just made this using 6 servings (for 3 people). Vegan Asparagus Pasta Salad with Strawberries. Add sea salt, black pepper and mustard to taste. We are so glad you enjoyed it! https://shortgirltallorder.com/vegan-lemon-garlic-chickpea-asparagus-pasta This Fusilli Lunghi pasta dish is loaded with asparagus, broccoli and makes a healthy, quick and delicious meal in under 30 minutes. 10/10 would recommend. Other meat options- This recipe is also delicious with flank steak or sirloin steak bits. And it would easily work with other seasonal veggies. GOOD. Does something like Brewer’s Yeast count as a “nutritional yeast”? We finished our lunch happy! Put some parmesan over the top as well. Blend until smooth and adjust taste with more salt and pepper if needed. One of my new favorited. Method. I added about 1 tbsp of flour and about 1/2 tsp taragon (just for extra flavor as I feel it goes well with lemon). Add a few tbsp of white wine for variation. … Made it tonight ,it’s an other great recipe of yours! The bite of lemon flavor in the asparagus is amazing and the creaminess of the pasta, with no cheese or dairy… Unbelievable! Glad you enjoyed the recipe. How to make Vegan Lemon Asparagus Pasta. That can really bring it together. Will make again! Don't subscribeAllReplies to my comments Notify me of followup comments via e-mail. Heat a large covered skillet or Dutch oven over medium heat. I totally am digging asparagus right now! It never fails,that is why I go to minimalist baker.com to see what I should make. We eat whole-food vegan and avoid the use of added salt-oil-sugar (SOS). This was so easy to make and soooooo delicious! This was sooo easy & VERY good. Thank you! I don’t remember exactly this happened for me, but it was one of the best decisions I’ve made in the kitchen. Season to taste with salt and pepper, then serve, passing around the vegan Parmesan for topping, if desired. Stir to combine, adding splashes of reserved pasta water if necessary. xo. I only used one lemon total – half was sliced thin for on top of the asparagus, the other half was used for juice in the sauce. Divide between 2-3 serving plates (per original recipe // adjust if altering batch size) and top with remaining asparagus. I love using nutritional yeast in many of my vegan pasta … I usually only do cashew cream for my recipes, but was really pleasantly surprised with the results for almond milk. I also added a couple of the roasted asparagus and the lemon slices to the vitamix ??? I am a terrible , terrible cook! Our FREE 49-Page Fan Favorites e-Book has 20 recipes we think you’ll LOVE! Delicious, it came out so creamy! It was so simple! I’m definitely making this again! This was my first Vegan Richa recipe, I can’t wait to try the others! amazing !! Transfer to a bowl. Definitely would enjoy more though. Lemony, Creamy, satisfying and makes a great weeknight meal. I hate to be dense, but are the roasted lemon slices meant to be eaten, or just for pretty? Lemon at various stages in various forms, zest and juice in the blended sauce, zest and slices added during simmering is what makes this sauce mindblowingly delicious. Put it over gluten-free spiral noodles. Thank you! Excellent with lemon and asparagus! I’ll be making this for years to come!!! Also great idea to use tofu for the sauce. i should add that option. You will not be subscribed to our newsletter list. The explanation quite understantable, step by step easy to follow and healthy recipe. I have a nut allergy so I usually use soy milk or rice milk (both unsweetened)- would these be suitable alternatives to the almond milk? Did you add the nutritional yeast? I def. awesome!! My biggest issue was with taste – I don’t know if cornstarch or almond milk had something to do with it, but the sauce had a strange aftertaste. I think it was a “teenager thing” because as I was writing the review he came back for a LARGE second helping, even asking if it was ok for him to take so much. Glad I tried this recipe. Just made it as tonight and this being the first true meal I’ve made from scratch I can say it was mouth-watering. I loved the roasted asparagus so much I made another tray to snack on! I think I’ll try the oat milk. I am finding your recipes to be really good. Thank you for all the wonderful recipes!! I think I may have doubled up on the lemon and it was great! Then drain and set aside. For extra creamy sauce, add sauce to a blender or use an immersion blender to blend. This recipe sounds delicious, and I’m keen to try it. This “is” truly fabulous. This is definitely going into regular rotation- this is only our third day of veganism & with recipes like this it is absolutely easy! Keeping this recipe, thanks!!! So be sure to make extra to pack for lunches during the week. I added artichoke to the sauce and it tasted so good. If you like asparagus, leave out the garlic (or reduce it to one small clove at most), and maybe cut back on the lemon too. Also used chick pea pasta instead of regular, and spelt flour instead of all-purpose flour. I made this last night, it was easy and delicious. :), We just made a whole lot of soy milk so we used that instead of almond milk and used courgette instead of asparagus, and it turned out perfect. Thank you! My first instagram pic too :) Thanks! Hi! Also, the recipe calls for 2.5 cups of Alond milk, not 2-5. Asparagus is abundant and in season. I most likely will add a little more asparagus and mushrooms. Garlic, onion and mushroom are sauteed, the sauce added and simmered to thicken. Hmm we’ll look into it but we haven’t heard of this issue! This site uses Akismet to reduce spam. Blend the sauce and set aside. Has anyone tried with plain coconut milk instead of almond milk? Just made this and the asparagus complement the pasta so well , as a non vegan Alfredo pasta was my favorite. Need help? Sauté for 6-8 minutes, stirring frequently, until the asparagus is tender. Thank you. Add in the asparagus, and continue sautéing until tender, about 8-10 more minutes. I’m between a 4 and 5 star rating, but it was good, easy, and I’d eat it again. Oh my mouth watering amazing! Yum yum yum. I doubled the servings size. Tarragon and lemon… divine! Cook pasta of your choice according to the package instructions. Savory My only issue is how to make 8oz of pasta feed 4. Bring to a simmer. Prepare an ice bath on a side. we are small portion eaters you can double it or triple! All your recipes are excellent, I’m such a fan! oops yes, 3-5 cloves in the sauce. The only change was I squeezed a full fresh lemon into the sauce and another all over the asparagus to make it extra lemon-y. I’ll cook something he says he likes for dinner, and he has been known to eat an entire box of Cheez Its instead. thanks! Had to use spaghetti noodles, & no asparagus so the following is for the sauce only: did not have lemon for zest so used 6 TB organic lemon juice & ended up adding more to taste; left out mushrooms (1 son does not like); used 14 oz block extra firm tofu, pressed (what I had & the only size I’ve ever seen it in); 8 cloves garlic; 1 small yellow onion; 2 cups soy milk; couldn’t be bothered figuring out how much .38 tsp was so I guesstimated on parsley, basil & rosemary as well as onion powder (used dehydrated onion, didn’t feel like grinding to a powder prior to putting in blender) & ground mustard. Thank you for your wonderful recipe! I understand this is down to personal preference. The pasta comes together in 30 minutes and has this luscious delicious zesty cream sauce. Looks delicious! In addition to the nutritional yeast, I added 2 tsps. So if you make this, plan to eat it all while it’s fresh! Feel free to make the recipe without asparagus or serve it along with any other pasta … Thanks so much! Pour the cashew sauce over the pasta, along with a generous splash of the reserved pasta water, mix well to combine. Ingredients: – 4-5 bunches of asparagus – GF pasta, I really like this Quinoa garden pagoda pasta – 1/4 cup olive oil, plus some for frying I usually have firm lying around and i always use that. Please note, I did NOT add candy or french fries to this dish, lol. once blended both are creamy. Lemony So creamy and yummy!! I made this using Trader Joe’s lemon pepper pappardelle pasta and it was SO GOOD! Not tasty. This Savory Asparagus Galette with Vegan Ricotta is an easy yet impressive dinner or weekend brunch idea, and perfect for summer al fresco dining. Thanks for all your fabulous recipes. In the same pan add oil and then saute the garlic for a few seconds. Boil the spaghetti for 12 mins until al dente, adding the asparagus for the last 3 mins. Just one thing – Should you press the firm tofu before blending? OMG! I made this last night. While this classic Dutch sauce is traditionally made with egg, butter and seasoned with lemon juice, this is an easy, vegan-friendly alternative made with cashew cream, plant milk and flour. Hi, this was my first attempt at making a creamy pasta sause from scratch. Cover to cook/steam for 3 mins or until bright green. Pinning! thank you. Hi there looks great.. do i need to do the blender process? Great! A creamy butter- and dairy-free white sauce is infused with lemon and roasted garlic. I freaked out when I realized I didn’t have any flour or fresh garlic but improvised by grinding oats into flour and hydrating some garlic powder and it still turned out so so delicious. Zucchini for the lovely review, Kate 1 lb asparagus ; 1 lb asparagus ; vegetarian ;.! Down the best vegan cream sauce, Kate fresh basil and optional vitamix and i ’ ve never sooner. 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