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.

Ingredients and Substitutions for Vegan Lemon Asparagus Pasta

Tofu makes for a quick and creamy sauce! no soaking the nuts needed. It also picks up the lemon flavor amazingly. To make this 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. Use any pasta of choice and use glutenfree if needed. The recipe can be easily made without oil. Saute in broth instead. 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. No subs there!

Step by Step Photos

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.



Blend the sauce and set aside.



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.

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.

Plate portions, garnish with vegan parm, basil, black pepper/pepper flakes and serve as is or with some garlic bread.

How to make Vegan Lemon Asparagus Pasta

Start cooking the pasta. Meanwhile, Asparagus is roasted for a minute with golden garlic, then covered to cook with the steam.

The sauce uses tofu and lemon, herbs and flavors. Tofu when blended makes for a silky creamy sauce!

Garlic, onion and mushroom are sauteed, the sauce added and simmered to thicken.

Then more lemon zest and lemon slices round up the flavor of this fabulous lemon cream sauce. Toss in the pasta and asparagus and serve!

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