Lemon and Asparagus Pasta

Back
Print Recipe
4.25 from 4 votes

Lemon and Asparagus Pasta

This recipe is so easy, just 15 minutes to make! Fresh, easy, creamy, and full of zesty lemon and the zing of garlic.
My Notes:
Click here to add your own private notes.
Prep Time5 minutes
Cook Time10 minutes
Total Time15 minutes
Meal Type: Dinner, Lunch
Special: 10 Ingredients or Less, 30 Minutes or Less, Gluten-Free, Nut-Free, Oil-Free, Seasonal (Hot Weather), Soy-Free
Tool: Stove
Ingredient: Asparagus, Lemons, Pasta
Servings: 4
Ingredients
  • 2 cup(s) pasta of choice (gluten-free pasta if preferred)
  • 1 bunch(s) asparagus cut into 2 inch lengths
  • 1 cup(s) plant-based milk (such as soy or almond)
  • 1 lemons zested
  • 1/2 lemons juiced (about 1 1/2 tablespoons)
  • 2 clove(s) garlic minced
  • 2 tablespoon(s) all-purpose flour (gluten-free all-purpose blend if prefered)
  • 2 teaspoon(s) dijon mustard
  • 1/4 teaspoon(s) salt
US Customary - Metric
Instructions
  • Bring a large pot of water to a boil, and boil the pasta according to package directions. In the last 3 minutes of cooking time toss in the asparagus.
  • In the meantime, whisk together all of the all of the sauce ingredients in a bowl. Alternatively, you could mix them together in a blender. Whatever you find easiest!
  • Drain pasta and asparagus and return to pot. Add in all of the sauce and toss well to combine and heat through.
Notes
Gluten-Free: Use gluten-free pasta, my favourite is brown rice pasta.
Soy-Free: To keep this recipe soy-free, choose almond or oat milk rather than soy milk. 
Nutrition
Calories: 262kcal
Did You Make This Recipe?Tag @easyveganmealplan on Instagram and Hashtag #easyveganmealplan