CREAMY VEGAN LEMON ASPARAGUS PASTA
A vegan pasta that requires simple ingredients and just 30 minutes! A creamy butter- and dairy-free white sauce is infused with lemon and roasted garlic. Simple, light, delicious. See notes for adapting if you're gluten-free or not vegan.
Provided by Minimalist Baker
Categories Entree
Time 30m
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees F (204 C). Add asparagus to a baking sheet and toss with 1/2 Tbsp olive oil and a pinch each salt and pepper (amounts as original recipe is written // alter if adjusting batch size). Top with several thin slices of lemon and bake for 20-25 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 Tbsp olive oil (amount as original recipe is written // adjust if altering batch size) and garlic. Whisk and continue cooking for 1-2 minutes or until garlic is just starting to brown.
- Add 3 Tbsp flour (amount as original recipe is written // adjust if altering batch size) and whisk. Cook for 30 seconds, then whisk in almond milk 1/2 cup at a time. TIP: Use a large flat spatula to smash down the bits of garlic and flour to properly incorporate. Add a healthy pinch salt and 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 pepper. If it looks runny, add remaining 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 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 2-3 serving plates (per original recipe // adjust if altering batch size) and top with remaining asparagus. Serve with a lemon wedge and vegan parmesan cheese.
- Store leftovers in the refrigerator for up to a few days.
Nutrition Facts : ServingSize 1 serving, Calories 458 kcal, Carbohydrate 67 g, Protein 16 g, Fat 14 g, SaturatedFat 1.7 g, Sodium 180 mg, Fiber 4.7 g, Sugar 1.8 g
LEMON ASPARAGUS PASTA
This lemon asparagus pasta is not only super delicious but also very easy to make. It's basically a one pot recipe. And it's just the perfect recipe to embrace spring!
Provided by Sina
Categories Entrée
Time 20m
Number Of Ingredients 11
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!
Nutrition Facts : Calories 539 kcal, Carbohydrate 70 g, Protein 17 g, Fat 25 g, SaturatedFat 17 g, Sodium 2579 mg, Fiber 10 g, Sugar 17 g, UnsaturatedFat 6 g, ServingSize 1 serving
VEGAN CHEEZY ASPARAGUS LEMON PASTA BAKE RECIPE - (4.5/5)
Provided by GuidingVegan
Number Of Ingredients 12
Steps:
- Cook your pasta. While the pasta is cooking, using a strainer, submerge your raw cashews in the boiling water for about a minute. This will help soften them. Transfer drained, cooked pasta (steamy and hot) to a large mixing bowl. Add in the vegan cheese shreds and lemon zest from one lemon. Fold them in so they melt a bit. Set aside. Sauté asparagus, mushrooms 3-5 minutes, add spinach to wilt. In a food processer add all the cashew cream ingredients and blend until smooth and velvety. Pour the cashew cream into the pasta bowl and toss everything well. tip: add a pinch of lemon zest too for extra lemon flavor! Pour the pasta into a glass casserole dish. Add the lemon slices on top. Cover with foil. You can either place in the fridge to bake at a later time, or if serving right away, place in a 350 oven and bake for 15-20 minutes. This softens the pasta and allows the sauce to soak into the pasta and veggies. Serve warm and steamy with those baked lemon slices as garnish. Fresh black pepper over top. Optional: add fresh basil as a spring garnish!
ASPARAGUS & LEMON SPAGHETTI WITH PEAS
This healthy, vegan pasta dish is ready in under 20 minutes. It's low calorie and provides 3 of your 5-a-day along with fibre, vitamin C and iron.
Provided by Sara Buenfeld
Categories Dinner, Lunch, Main course, Pasta, Supper
Time 19m
Number Of Ingredients 8
Steps:
- Boil the spaghetti for 12 mins until al dente, adding the asparagus for the last 3 mins. Meanwhile, heat the oil in a large non-stick frying pan, add the leeks and chilli and cook for 5 mins. Stir in the garlic, peas and lemon zest and juice and cook for a few mins more.
- Drain and add the pasta to the pan with ¼ mug of the pasta water and toss everything together until well mixed. Spoon into shallow bowls and serve with lemon wedges for squeezing over, if you like.
Nutrition Facts : Calories 481 calories, Fat 15 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 60 grams carbohydrates, Sugar 8 grams sugar, Fiber 17 grams fiber, Protein 19 grams protein, Sodium 0.04 milligram of sodium
LEMONY PASTA WITH ASPARAGUS AND WHITE BEANS
Marinating canned white beans in lemon juice and zest, along with red-pepper flakes and shallots, imbues them with brightness and a touch of heat, adding so much flavor to this warm-weather pasta. It's dead simple to make: While the pasta cooks and the beans marinate, sauté the asparagus in olive oil, then use that pan to finish the dish. There's enough asparagus in the mix to make this a one-pan meal, but serving it with a crisp green salad on the side will add a little crunch and freshness.
Provided by Melissa Clark
Categories dinner, noodles, pastas, main course
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Grate the zest from the lemon into a small bowl. Halve the lemon and squeeze the juice from half of it on top of the zest. Add the white beans, shallot or onion, grated garlic, red-pepper flakes and a large pinch of salt and toss well. Drizzle in 1 tablespoon olive oil and set aside.
- Bring a large pot of heavily salted water to a boil. Add pasta and cook until just shy of al dente, usually 2 minutes less than the package directs.
- Meanwhile, heat a 12-inch sauté pan over medium-high heat. When hot, add the remaining 3 tablespoons oil, then add the asparagus. Sauté until the asparagus is tender and starting to brown at the edges, 7 to 10 minutes. Add a big pinch of salt and the sliced garlic and sauté until the garlic is lightly golden, 1 to 2 minutes longer.
- Dip a coffee mug or glass measuring cup into the pasta water and scoop out about 1/2 cup of it to use for the sauce. Drain pasta, shaking it well. Add pasta, bean mixture, parsley and Parmesan to sauté pan and cook until the beans are hot and the pasta is al dente. If the mixture looks dry, splash in some (or all) of the reserved pasta water. Squeeze remaining lemon half over pasta, toss and taste. Season with pepper; add more salt, red-pepper flakes and lemon juice, if desired.
ROASTED ASPARAGUS WITH LEMON AND GOAT CHEESE
After you try this recipe, it will be difficult to make asparagus any other way. You'll see how roasting the asparagus brings out exquisite flavors that are enhanced by just the right amount of goat cheese and lemon.
Provided by Swanson®
Categories Trusted Brands: Recipes and Tips Swanson®
Time 30m
Yield 6
Number Of Ingredients 6
Steps:
- Set the oven to 425 degrees F. Spray a roasting pan with vegetable cooking spray.
- Stir the asparagus and oil in the pan. Season the asparagus as desired. Add the broth.
- Roast the asparagus for 20 minutes or until tender, stirring once during cooking. Top with the cheese, lemon juice and lemon zest.
Nutrition Facts : Calories 103.8 calories, Carbohydrate 6.8 g, Cholesterol 11.2 mg, Fat 6.7 g, Fiber 3.1 g, Protein 6.4 g, SaturatedFat 3.3 g, Sodium 154.5 mg, Sugar 3.4 g
VEGAN CREAMY LEMON ASPARAGUS PASTA RECIPE - (4.3/5)
Provided by ruthg
Number Of Ingredients 9
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.
CHEESY BAKED ASPARAGUS
This cheesy baked asparagus is an ideal fresh asparagus recipe with a rich, creamy sauce and cashews. It's a favorite vegetable dish that is easy to prepare. -Jerry Gulley, Pleasant Prairie, Wisconsin
Provided by Taste of Home
Categories Side Dishes
Time 45m
Yield 10 servings.
Number Of Ingredients 7
Steps:
- Preheat oven to 400°. Arrange asparagus in a greased 13x9-in. baking dish; add cream, salt and pepper. Top with mozzarella, cashews and Parmesan cheese. Bake until asparagus is tender and cheese is melted and golden brown, 25-30 minutes. Transfer dish to wire cooling rack; let stand 5 minutes before serving.
Nutrition Facts : Calories 261 calories, Fat 21g fat (10g saturated fat), Cholesterol 47mg cholesterol, Sodium 447mg sodium, Carbohydrate 10g carbohydrate (3g sugars, Fiber 2g fiber), Protein 11g protein.
PASTA WITH ASPARAGUS, GOAT CHEESE, AND LEMON
Asparagus, goat cheese, and lemon combine to make this lovely and simple spaghetti dish that I often make in the summer. It is super easy and ready in about 15 minutes, so it's a great recipe for dinner midweek or a fast weekend lunch.
Provided by wiebke
Categories Main Dish Recipes Pasta Spaghetti Recipes
Time 30m
Yield 2
Number Of Ingredients 8
Steps:
- Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, for 9 minutes. Add asparagus to the pot. Continue cooking until spaghetti is tender yet firm to the bite, about 3 minutes. Drain spaghetti and asparagus, reserving some cooking water.
- Combine goat cheese, olive oil, basil, and lemon zest in a large bowl. Add hot spaghetti, asparagus, and 2 tablespoons of cooking water; mix well. Season with lemon juice, salt, and pepper. Serve with Parmesan cheese sprinkled on top.
Nutrition Facts : Calories 688 calories, Carbohydrate 91.9 g, Cholesterol 26.8 mg, Fat 25.3 g, Fiber 7.2 g, Protein 25.5 g, SaturatedFat 8.9 g, Sodium 310.1 mg, Sugar 5.8 g
CHEESY ASPARAGUS PASTA
What better way to enjoy spring's bounty than with a dish packed with asparagus? This gourmet take on mac and cheese will have the whole family excited about in-season fare.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Time 35m
Number Of Ingredients 8
Steps:
- Preheat broiler, with rack 6 inches from heating element. Brush 4 small (8-ounce capacity) gratin dishes with butter. Bring a large pot of salted water to a boil; add pasta and cook according to package directions 1 minute less than al dente. Add asparagus and cook 1 minute more; drain.
- Meanwhile, heat milk in a medium pot over medium-high until just simmering. Add cream cheese; whisk until smooth. Reserve 1/4 cup each cheddar and Gruyere; add remaining cheeses and butter to pot and whisk until smooth. Season with salt and pepper. Add cooked pasta and asparagus; stir to coat. Divide mixture among prepared dishes; sprinkle with reserved cheeses.
- Broil, rotating dishes once, until pasta is crisp and browned in places, 1 to 2 minutes. Let stand 5 minutes before serving.
PASTA WITH LEMON, ASPARAGUS AND CHEESE
Make and share this Pasta With Lemon, Asparagus and Cheese recipe from Food.com.
Provided by ellie_
Categories Pork
Time 30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- In a small skillet over medium low heat cook bacon and garlic and cook until garlic is golden and bacon is done. Remove from heat and add lemon juice, zest and thyme. Set aside.
- Prepare pasta according to package directions, but 4-5 minutes before pasta is done add asparagus. Remove 3/4 cup of water from pasta cooking liquid and add to bacon/garlic mixture. Drain pasta and then pour back into cooking pot.
- Stir in bacon mixture to pasta along with the cheeses. Toss.
LEMON-ROASTED ASPARAGUS
When it comes to fixing asparagus, I think it's hard to go wrong. The springy flavors in this easy recipe burst with every bite. -Jenn Tidwell, Fair Oaks, California
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 8 servings.
Number Of Ingredients 6
Steps:
- Preheat oven to 425°. Place asparagus in a greased 15x10x1-in. baking pan. Mix remaining ingredients; drizzle over asparagus. Toss to coat. Roast until crisp-tender, 8-12 minutes.
Nutrition Facts : Calories 75 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 154mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 1g fiber), Protein 2g protein. Diabetic Exchanges
VEGAN LEMON ASPARAGUS SOUP
I have always been a fan of the ubiquitous potato and leek soup. I thought I would try expanding on that idea a little, and adding in some greens. This soup is just delicious. When I think about grilling asparagus, I always serve it with a generous squeeze of lemon juice. Why should this soup be any different? I started making this soup without all the lemon, and found that it just didn't have that extra pop. The lemon juice turned this soup from "so-so" to sublime. Don't be afraid to make this soup really, really lemony. "She is a friendly tart". You won't be sorry. YUMMO!
Provided by The Blender Girl
Categories Vegetable
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Sautee the leeks in oil until soft and translucent.
- Add the potatoes and the stock, and simmer until the potato is tender, and cooked through.
- Add in the asparagus, and just blanch for only a couple of minutes until just tender. Be careful not to over cook them.
- We want to preserve the vibrant green colour, and nutritional value. Allow the soup to cool slightly.
- Then blend thoroughly, until smooth and creamy, Return to the stove, and reheat.
- Season with Celtic sea salt, and then pour in the fresh lemon juice gradually - tasting periodically until you achieve your perfect blend.
- The soup is best if it is really lemony. It has a tangy zing and tastes alive and really heightens the natural flavour of the asparagus.
- Season with nutmeg and serve with an extra lemon wedge. YUM!
Nutrition Facts : Calories 518.9, Fat 11.1, SaturatedFat 1.7, Sodium 644.6, Carbohydrate 96.6, Fiber 14.8, Sugar 8.3, Protein 14.6
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