Description
This Creamy Vegan Lemon Pasta is a quick and refreshing plant-based dish featuring tender pasta tossed with a velvety sauce made from white beans, fresh lemon juice, and cashew parmesan. Enhanced with sautéed asparagus and a hint of red pepper flakes, this vibrant meal delivers a perfect balance of tangy, creamy, and savory flavors, perfect for a healthy weeknight dinner or light lunch.
Ingredients
Pasta and Vegetables
- 12 ounces pasta of choice
- 1 bunch asparagus, chopped
- 1 large white or yellow onion, diced
- 6 cloves garlic, minced
Sauce
- 1 (15 ounce) can small white beans (navy beans recommended), drained and rinsed
- 1/4 cup plain non-dairy milk (almond milk recommended)
- 4 tablespoons olive oil, divided
- 3-4 tablespoons fresh lemon juice
- 1/4 cup cashew parmesan
- 1 teaspoon lemon zest
- 1/2 teaspoon red pepper flakes
- 1/2 teaspoon dried parsley
- 1 teaspoon salt (or more to taste)
- 1/4 teaspoon black pepper
Instructions
- Prep Cashew Parmesan: Prepare cashew parmesan ahead of time if using it for this recipe. If substituting with nutritional yeast, you can skip this step.
- Boil Pasta: Bring a large pot of salted water to a boil and cook the pasta according to the package instructions until al dente. Drain and set aside.
- Sauté Onion and Garlic: Heat 2 tablespoons of olive oil in a pan over medium heat. Add the diced onion and sauté for about 5 minutes until slightly golden. Add the minced garlic and cook for another 1-2 minutes until fragrant.
- Prepare Sauce Base: Drain and rinse the white beans and transfer them to a food processor or high-speed blender.
- Blend Sauce: Add the sautéed onion and garlic mixture, remaining 2 tablespoons olive oil, non-dairy milk, fresh lemon juice, cashew parmesan, lemon zest, dried parsley, salt, and black pepper to the food processor. Blend on high for 1-2 minutes until the sauce is completely smooth and creamy with no bean pieces remaining.
- Taste and Adjust Seasoning: Sample the sauce and adjust salt, lemon juice, or seasoning as needed to your preference.
- Sauté Asparagus: Using the same pan, add chopped asparagus and sauté over medium heat for 5-10 minutes until tender but still slightly firm (about 5 minutes for firmer texture).
- Combine Pasta, Asparagus, and Sauce: Add the sautéed asparagus to the cooked pasta. Pour the creamy lemon sauce over the pasta and asparagus. Stir well until all ingredients are evenly coated with the sauce.
- Serve and Garnish: Serve the pasta topped with a sprinkle of red pepper flakes and extra cashew parmesan or nutritional yeast if desired for added flavor.
Notes
- For a nut-free version, substitute cashew parmesan with nutritional yeast.
- Adjust lemon juice to taste for more or less tanginess.
- Keep asparagus slightly firm by sautéing for about 5 minutes; cook longer if softer texture is preferred.
- Use gluten-free pasta to make this recipe gluten free.
- Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently before serving.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Vegan, American