Creamy Vegan Asparagus Pasta

Source

https://lovingitvegan.com/creamy-asparagus-pasta/

Ingredients

• 226g pasta, dry weight (any type — used linguine)
• 30ml olive oil (2 Tbsp)
• 340g asparagus (1 bunch), woody ends removed
• ½ tsp salt
• 75g vegan butter (⅓ cup)
• 4 cloves garlic, crushed
• ½ tsp red pepper flakes
• 1 Tbsp lemon zest
• 30ml lemon juice, freshly squeezed (2 Tbsp)
• ½ tsp ground black pepper
• 60g vegan parmesan cheese (½ cup)
• 120ml reserved pasta water (½ cup)

Instructions

1. Cook pasta per package directions. Reserve ½ cup pasta water, drain and rinse pasta, set aside.
2. Cut asparagus: remove woody ends, slice spears into 4 pieces each. Leave tips whole, slice remaining pieces lengthways.
3. Heat olive oil in pot on medium. Add asparagus and salt, sauté 1 min.
4. Add vegan butter, garlic, red pepper flakes, lemon zest, lemon juice, black pepper. Sauté 3–5 min until asparagus is al dente.
5. Add cooked pasta, vegan parmesan, and a little reserved pasta water. Toss gently.
6. Add more pasta water as needed until pasta is lightly coated and saucy.
7. Serve topped with fresh parsley and black pepper, with lemon wedges on the side.

Tips & Notes

• Serves 2–3. Restaurant-quality, under 30 min.
• Don’t overcook asparagus — should be firm and al dente.
• Vegan parmesan: Violife works well. Homemade vegan parmesan also good.
• Gluten-free: Use GF pasta.
• Fridge: 3–4 days. Not ideal for freezing.
• Nutrition per serve: 452 kcal, 51g carbs, 10g protein, 23g fat.