Creamy Vegan Lemon Pasta With Asparagus Recipes

LEMON ASPARAGUS PASTA

Steps:

• Cut off the woody ends of the green asparagus and cut it into 2 inch pieces. Pan-fry it. You can either do this in the same pot before cooking the pasta and set them aside if you want to make a real one pot recipe. Or if you don't mind getting another pan dirty, you can also do this while the pasta is cooking. Just add some oil in a non-sticky pot or a pan and cook the asparagus for about 5-8 minutes depending on how thick they are.
• In a large pot, heat some oil and sauté the onion for 3 minutes until it becomes translucent. Then add the garlic and cook for another minute.
• Add the uncoooked pasta, the vegetable broth, the coconut milk, and the lemon juice. Cook for 15-18 minutes. Stir a couple of times while cooking.
• When the pasta is al dente, stir in the lemon zest and the cooked asparagus. Cook for 2 more minutes and season with salt, pepper, and red pepper flakes. Enjoy!

VEGAN CREAMY LEMON ASPARAGUS PASTA RECIPE - (4.3/5)

Steps:

• Preheat oven to 400°F. Add asparagus to a baking sheet and toss with 1/2 tablespoon olive oil and a pinch each salt and black pepper. Top with several thin slices of lemon and bake for 20 to 25 minutes. Once finished cooking, remove from oven and roughly chop into thirds. In the meantime, bring a pot of water to a boil and salt generously. While the water's heating, bring a large skillet to medium heat. Once hot, add 3 tablespoons olive oil and the garlic. Whisk and continue cooking for 1 to 2 minutes or until garlic is just starting to brown. Add 3 tablespoons flour and whisk. Cook for 30 seconds, then whisk in almond milk, a 1/2 cup at a time. Use a large flat spatula to smash down the bits of garlic and flour to properly incorporate. Add a healthy pinch salt and black pepper and whisk. Slightly lower heat and continue cooking to thicken, stirring occasionally. Add pasta to boiling water and cook according to package instructions. Then drain and set aside. For extra creamy sauce, add sauce to a blender or use an immersion blender to blend. Add nutritional yeast and another pinch of salt and black pepper. If it looks runny, add another tablespoon of flour or cornstarch. Blend until creamy and smooth, using the "puree" or "liquify" setting if possible. Taste and adjust seasonings as needed, then add back to pan and continue cooking over medium to medium-low heat to thicken. Once your sauce has reached the desired thickness, add the juice of half a lemon and stir. Add 3/4 of the chopped asparagus and the cooked pasta to the sauce and toss to coat. Divide between 2 to 3 serving plates and top with remaining asparagus. Serve with a lemon wedge and vegan parmesan cheese. Store leftovers in the refrigerator for up to 2 or 3 days. NOTES: To keep this recipe gluten-free, use gluten-free pasta and sub the flour with cornstarch or another thickener of choice. Add 1 to 2 tablespoons during the blending process to make sure it's completely blended. Then add back to the pan to thicken for 5 to 7 minutes. Alternatively, make a slurry with the cornstarch and a few tablespoons of the sauce in a small bowl and then whisk it directly into the pan during the simmering process. Repeat in 1/2 tablespoon amounts until desired consistency is reached.

ASPARAGUS LEMON PASTA

Steps:

• In a steamer set over boiling water steam asparagus, covered, until crisp-tender, about 3 minutes. Transfer asparagus to a colander and rinse under cold water to stop cooking. Drain asparagus well.
• In a 6-quart kettle bring 5 quarts salted water to a boil for pasta.
• In a deep 12-inch skillet heat butter and cream over moderately low heat until butter is melted and stir in zest, lemon juice, and salt. Remove skillet from heat and keep sauce warm, covered.
• Add pasta to boiling water and boil, stirring occasionally, until al dente. Ladle 1/4 cup pasta water into sauce and drain pasta in colander.
• Immediately add pasta and asparagus to sauce and cook over moderate heat, tossing, 1 minute, or until heated through. Add parsley and salt and pepper to taste and toss well.
• Sprinkle pasta with a little Parmesan and serve more Parmesan on the side.

THE BEST ASPARAGUS LEMON PASTA

Steps:

• Cut the asparagus into 1/2 inch slices on the diagonal, or just into 3 pieces.
• In a steamer set over boiling water steam asparagus, covered, until crisp-tender, about 3 minutes.Drain and rinse under cold water to stop cooking. set aside.
• In a 6-quart kettle bring 5 quarts salted water to a boil for pasta.
• In a deep 12-inch skillet heat butter and cream over moderately low heat until butter is melted and stir in zest, lemon juice, and salt. Remove skillet from heat and keep sauce warm, covered.
• Add pasta to boiling water and boil, stirring occasionally, until al dente. Ladle 1/4 cup pasta water into sauce and drain pasta in colander.
• Immediately add pasta and asparagus to sauce and cook over moderate heat, tossing, 1 minute, or until heated through. Add basil and salt and pepper to taste and toss well.
• Sprinkle pasta with a little Parmesan and serve more Parmesan on the side.