Lemon Asparagus Pasta


  • 8 oz. fettuccine or other pasta
  • 1 tsp. olive oil
  • 1-pound asparagus, chopped into 2-inch pieces, remove the tough stems
  • Dash of salt and black pepper

Lemon Cream Sauce Ingredients:

  • 1 tsp olive oil
  • 3-4 cloves of garlic, finely chopped
  • 1/3 cup chopped onion
  • 1/3 cup chopped yellow pepper (optional)
  • 2 oz. sliced mushrooms, optional
  • 8 oz. silken tofu (you may substitute firm tofu)
  • 1 cup nondairy milk (soy or almond)
  • 2 tablespoons lemon juice
  • Zest of half a lemon
  • ¼ teaspoon onion powder
  • ¼ teaspoon ground mustard
  • ¼ teaspoon garlic powder
  • ½ teaspoon black pepper, optional
  • 1 teaspoon salt
  • 1-2 tablespoons nutritional yeast
  • 1 teaspoon flour
  • 1 teaspoon dried basil
  • ½ teaspoon dried parsley
  • ½ teaspoon Italian seasoning
  • Zest of the other half of lemon
  • 3-4 very thin lemon slices
  • Pepper flakes or vegan parmesan for garnish


1. Cook the fettuccine according to package instructions, rinse in cold water and set aside. Heat oil in a skillet over medium heat. Add garlic and cook for 30 seconds.

2. Add asparagus, pinch of salt and black pepper and mix. Cover to  cook/steam for 3 minutes or until bright green. Transfer to a bowl.

3. Add oil to the same skillet over medium heat, add garlic and cook for a few seconds. Add onion, pepper, and mushrooms and cook for 2-3 minutes. Remove from heat.

4. Next, blend ingredients from tofu to flour until smooth. Add the blended sauce to the skillet, add herbs and mix in. Bring to a simmer. Fold in the rest of the lemon zest and lemon slices. Taste and adjust salt and flavor with additional garlic powder, herbs and more black pepper, if needed.

5. Add the cooked pasta and 2/3 of the asparagus and mix in. Cover and take off heat and let the flavors meld for 2-3 minutes.

6. Garnish with pepper flakes, black pepper and fresh basil and optional vegan parmesan and the cooked asparagus and serve.

Yum, Yum!


Adapted from an original recipe by Vegan Richa