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Creamy Lemon Asparagus Pasta

Creamy Lemon Asparagus Pasta

  • Author: Samuel
  • Total Time: 25 minutes
  • Yield: 4 servings 1x
  • Diet: Plant-based, Vegetarian

Description

Bright, flavorful, and irresistibly smooth, this Creamy Lemon Asparagus Pasta combines fresh asparagus, zesty lemon, and a luscious plant-based cheese sauce. It offers a delightful balance of tang and creaminess with vibrant green pops of springtime goodness. Perfect for quick and easy weeknight meals, this recipe comes together in under 30 minutes using fresh ingredients and plant-based cheese for a delicious, easy-to-make pasta dish.

Ingredients

Scale

Vegetables

  • 1 bunch fresh asparagus tips and stalks, trimmed and cut into bite-sized pieces
  • 2–3 garlic cloves, minced
  • Optional: fresh parsley or basil for garnish

Pasta & Sauce

  • 8 oz pasta of choice (penne, fettuccine, rigatoni recommended)
  • 1 cup plant-based cheese (shredded or cream style)
  • 2 tablespoons lemon juice
  • 1 teaspoon lemon zest
  • 1 tablespoon vegetarian Worcestershire sauce (natural)
  • 1/2 teaspoon natural gelling agent
  • 2 tablespoons olive oil
  • Salt, to taste
  • Black pepper, freshly cracked, to taste

Instructions

  1. Prepare the asparagus and pasta: Trim the asparagus, cutting spear tips and stalks into bite-sized pieces. Bring a large pot of salted water to a boil and cook the pasta according to package instructions until al dente. Reserve one cup of pasta water before draining. Meanwhile, blanch the asparagus in boiling water for 2-3 minutes until tender but crisp, then transfer immediately to ice water to preserve color and texture.
  2. Sauté the garlic and asparagus: Heat olive oil in a large skillet over medium heat. Add minced garlic and cook until fragrant, about 1 minute. Add the blanched asparagus pieces and sauté gently until warmed through and lightly caramelized, about 3 minutes.
  3. Create the creamy lemon sauce: Reduce the heat to low. Stir in the plant-based cheese, lemon juice, lemon zest, vegetarian Worcestershire sauce (natural), and natural gelling agent. Gradually add the reserved pasta water a little at a time, stirring constantly until the sauce becomes silky and coats the back of a spoon. Season with salt and black pepper to taste.
  4. Combine pasta and sauce: Add the cooked pasta directly to the skillet with the sauce and asparagus. Toss gently to ensure every noodle is coated in the creamy lemon sauce and heated evenly.
  5. Garnish and serve: Finish with a sprinkle of fresh parsley or basil for color and flavor. Serve immediately while warm and flavorful.

Notes

  • Don’t overcook asparagus: blanch quickly and cool to keep perfect snap and vibrant color.
  • Use reserved pasta water to help the sauce cling beautifully to pasta.
  • Choose quality plant-based cheese for better melt and richer texture.
  • Adjust acidity gradually by tasting and adding lemon juice slowly.
  • Add fresh herbs at the end to keep flavors bright and vibrant.
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Italian-inspired

Nutrition

  • Serving Size: 1 serving
  • Calories: 350
  • Sugar: 3g
  • Sodium: 280mg
  • Fat: 12g
  • Saturated Fat: 2g
  • Unsaturated Fat: 8g
  • Trans Fat: 0g
  • Carbohydrates: 48g
  • Fiber: 5g
  • Protein: 10g
  • Cholesterol: 0mg

Keywords: lemon asparagus pasta, creamy pasta, plant-based cheese sauce, quick weeknight meal, vegetarian pasta, lemon pasta, asparagus recipe

Find it online: https://quicktastykitchen.com/creamy-lemon-asparagus-pasta/