Creamy Lemon Asparagus Pasta (15 Minutes!)

Name: Creamy Lemon Asparagus Pasta (15 Minutes!)
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Ingredients: 14 oz(s) pasta of choice ((spaghetti, linguine, penne, or fusilli)); 1 bunch(s) asparagus (trimmed and cut into 2-inch pieces); 2 tablespoon(s) olive oil; 3 clove(s) garlic (minced or pressed); 2 tablespoon(s) all-purpose flour; 1 ½ cup(s) unsweetened plant-based milk ((such as soy or oat)); 2 teaspoon(s) Dijon mustard; 2 tablespoon(s) nutritional yeast; ½ teaspoon(s) salt (or to taste); ¼ teaspoon(s) black pepper (or to taste); 1 lemon (zested); 1 ½ tablespoon(s) lemon juice; Optional garnishes: chopped parsley or basil, vegan parmesan, extra lemon zest, chili flakes, cracked black pepper

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Creamy Lemon Asparagus Pasta (15 Minutes!)

This Creamy Lemon Asparagus Pasta is the ultimate quick spring dinner. Tender asparagus and pasta get tossed in a silky, garlicky lemon cream sauce that’s bright, cozy, and just a little fancy, but it comes together in 15 minutes with simple pantry ingredients. It’s naturally dairy-free and vegan, and perfect for weeknights or easy date nights.

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Prep Time5

Cook Time10

Total Time15

Meal Type: Dinner, Lunch, Main Course, Pasta

Keyword: asparagus, asparagus pasta, dairy free, Italian, lemon, pasta, vegan

Special: 30 Minutes or Less, Kid-Friendly, Nut-Free, Seasonal (Hot Weather), Soy-Free

Tool: Stove

Ingredient: Asparagus, Lemons, Pasta

Servings: 4 - 6

Ingredients

14 oz(s) pasta of choice (spaghetti, linguine, penne, or fusilli)
1 bunch(s) asparagus trimmed and cut into 2-inch pieces
2 tablespoon(s) olive oil
3 clove(s) garlic minced or pressed
2 tablespoon(s) all-purpose flour
1 ½ cup(s) unsweetened plant-based milk (such as soy or oat)
2 teaspoon(s) Dijon mustard
2 tablespoon(s) nutritional yeast
½ teaspoon(s) salt or to taste
¼ teaspoon(s) black pepper or to taste
1 lemon zested
1 ½ tablespoon(s) lemon juice
Optional garnishes: chopped parsley or basil, vegan parmesan, extra lemon zest, chili flakes, cracked black pepper

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Instructions

Cook the pasta + asparagus: Bring a large pot of water to a boil. Cook the pasta according to package directions. In the last 3 minutes of cooking, add the asparagus to the pot. Reserve ½ cup of pasta water, then drain.
Sauté the garlic: While the pasta cooks, heat the olive oil in a large skillet or saucepan over medium heat. Add the garlic and cook for 30 seconds, just until fragrant.
Make a roux: Sprinkle in the flour and whisk constantly for 30–60 seconds.
Make it creamy: Slowly whisk in the plant-based milk. Keep whisking until smooth, then simmer for 2–3 minutes, until the sauce thickens slightly.
Season the sauce: Whisk in the Dijon mustard, nutritional yeast, salt, and pepper.
Add the lemon last: Remove from heat, then stir in the lemon zest and lemon juice.
Toss it all together: Add the drained pasta and asparagus to the skillet with the sauce and toss well. Add a splash of reserved pasta water as needed until the sauce is silky and coats everything beautifully. Serve hot.

Notes

Oil-free option: Sauté the garlic in 2 to 3 tablespoons vegetable broth or water instead of oil. The sauce will still thicken, but it will be a little less rich.

Gluten-free option: Use gluten-free pasta and a gluten-free all-purpose flour blend.

Storage + reheating: This pasta is best fresh, but leftovers keep well. Store in an airtight container in the fridge for up to 3 days. Reheat gently with a splash of plant milk or water to loosen the sauce.

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