Ah, let me tell you about this delightful dish I’ve been obsessed with lately—my Vegan Lemon Asparagus Pasta! Seriously, folks, this is a recipe that brightens my kitchen and my mood. It’s like a hug in a bowl, with vibrant flavors that celebrate how simple ingredients can come together to create something magnificent.
The first time I made this was during a warm spring evening, and lemme tell you, the sun was shining, the birds were chirping, and I was feeling inspired. I had a bunch of asparagus staring at me in the fridge and some lemon just waiting to be zested. Honestly, it’s a dish that never fails to impress whether it’s for a weeknight dinner or a gathering with friends—I mean, who doesn’t want to indulge in creamy pasta that’s plant-based and bursting with zest? Let’s dive right in!
What’s in Vegan Lemon Asparagus Pasta?
Fettuccine Pasta: I usually go with 8 oz of fettuccine, but feel free to switch it up with your favorite pasta! It’s a lovely base that collects all that creamy goodness.
Asparagus: A bunch of fresh asparagus brings a wonderful crunch and a pop of green. It not only looks stunning but is also packed with nutrients.
Garlic: Three cloves of minced garlic make the kitchen smell divine! Plus, the flavor it adds is simply irresistible.
Coconut Cream or Cashew Cream: I often use coconut cream for that comforting richness, but if you’re in the mood for something lighter, cashew cream does the trick beautifully.
Vegetable Broth: Half a cup of vegetable broth amps up the flavor of the sauce. I love a good quality broth—preferably homemade if you have it.
Lemon: One whole lemon, juiced and zested, is where the magic happens! It gives the dish its refreshing, tangy punch.
Nutritional Yeast: Two tablespoons of nutritional yeast add a cheesy flavor without any dairy. It’s like a secret ingredient that transforms vegan dishes!
Olive Oil: Just a tablespoon of extra virgin olive oil will help sauté that garlic to golden perfection.
Red Pepper Flakes: If you like a bit of heat, half a teaspoon of red pepper flakes adds a subtle kick.
Salt and Pepper: Use these to bring everything together and season to your liking.
Fresh Parsley: A sprinkle of chopped parsley not only adds color but also that fresh, herbal touch.
Lemon Slices: They’re not just for garnish; they can be squeezed over the dish right before eating for an extra burst of flavor!
Is Vegan Lemon Asparagus Pasta Good for You?
You bet! This dish is not only delicious but also packed with health benefits. The **asparagus** is a superstar, known for its nutrient density, high fiber content, and packed with vitamins A, C, and K. The **coconut cream or cashew cream** provides healthy fats, giving you that satisfying creaminess without dairy. Plus, **nutritional yeast** is loaded with B-vitamins, so you can feel good about indulging!
If you’re keeping an eye on your sodium intake, just go light on that **salt** or opt for a low-sodium **vegetable broth**. The only thing to be mindful of is the level of **red pepper flakes** because while they can lift the dish, they might not be suitable for everyone’s palate.
Ingredients
– 8 oz fettuccine pasta (or your choice of pasta)
– 1 bunch asparagus, trimmed and cut into 1-inch pieces
– 3 cloves garlic, minced
– 1 cup coconut cream or cashew cream
– 1/2 cup vegetable broth
– 1 lemon, juiced and zested
– 2 tbsp nutritional yeast
– 1 tbsp olive oil
– 1/2 tsp red pepper flakes (optional)
– Salt and pepper to taste
– Fresh parsley, chopped (for garnish)
– Lemon slices (for garnish)
*Serves: 4*
How to Make Vegan Lemon Asparagus Pasta?
1. Begin by cooking the fettuccine pasta in a large pot of salted boiling water according to the package directions. About 3-4 minutes before it’s done, toss in the asparagus pieces. Once cooked, drain both the pasta and asparagus, but don’t forget to reserve a cup of that precious pasta water!
2. In the same pot, pour in the olive oil over medium heat. Add the minced garlic and let it sauté for about 1 minute until it’s fragrant—oh, the aroma is heavenly!
3. Lower the heat to a simmer and mix in the coconut cream (or cashew cream), vegetable broth, lemon juice, lemon zest, and nutritional yeast. Stir it until everything is smooth and heated through. Honestly, at this point, you might want to take a little taste for quality control—just saying.
4. Return the drained pasta and asparagus to the pot. Gently toss everything together—make sure those beautiful noodles and veggies are lovingly coated in that sauce. If it looks a tad too thick, just add the reserved pasta water a little bit at a time until you hit that perfect creamy consistency.
5. Time for seasoning! Add in salt, pepper, and those optional red pepper flakes to tantalize your taste buds.
6. Serve it hot, garnished with fresh parsley and lemon slices. Grab a fork and dig in! You’re in for a satisfying, zesty vegan treat.
Serving Suggestions & Variations
Feeling creative? Here are some fun tips:
– Swap out **asparagus** for broccoli or peas based on your preferences.
– For some extra protein, toss in some **cooked chickpeas** or **tofu** cubes.
– Don’t forget to add a handful of **spinach** or **kale** for extra greens—they wilt beautifully into the sauce!
This dish is a true crowd-pleaser, perfect for impressing friends or savoring with family. I hope you give it a try and experience the love in every bite. I’d love to hear your thoughts, so let me know how it turns out! Happy cooking!
