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Vegan Lemon Asparagus Pasta - 30 mins! Creamy Lemon Alfredo style sauce with tofu with fettuccine and pan roasted garlic asparagus and more lemon. #Vegan #Nutfree #Recipe. Can be Glutenfree #VeganRicha #LemonAsparagusPasta 17 gm of protein
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4.99 from 51 votes

Vegan Lemon Asparagus Pasta

Vegan Lemon Asparagus Pasta - 30 mins! Creamy Lemon Alfredo style sauce with tofu with fettuccine and pan roasted garlic asparagus and more lemon. Vegan Nutfree Recipe. Can be Glutenfree. 17 gm of protein
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Main Course
Cuisine: American, Vegan
Keyword: creamy lemon asparagus pasta, creamy lemon sauce for aspragus, lemon asparagus pasta
Servings: 4
Author: Vegan Richa

Ingredients

  • 8 oz fettuccine or other pasta , glutenfree pasta if needed
  • 1 tsp olive oil
  • 1 clove of garlic , finely chopped
  • 1 lb asparagus , chopped into 2 inch pieces, remove tough bottom stem
  • dash of salt and black pepper

Lemon Cream Sauce:

  • 1 tsp olive oil
  • 3-4 cloves of garlic , finely chopped
  • 1/3 cup chopped onion
  • 2 oz sliced mushroom optional
  • 7 oz firm tofu or silken tofu
  • 1 cup non dairy milk such as almond or soy
  • 2 tbsp lemon juice
  • zest of half a lemon
  • 1/4 tsp onion powder
  • 1/4 tsp ground mustard
  • 1-2 tbsp nutritional yeast
  • 1/2 tsp salt
  • 1 tsp flour , use starch or rice flour to make glutenfree
  • 2 tsp italian seasoning (I like 1 tsp basil, 1/2 tsp parsley, 1/3 tsp rosemary)
  • zest of the other half of the lemon
  • 3-4 thin lemon slices
  • pepper flakes ,black pepper, vegan parm for garnish
US Customary - Metric

Instructions

  • Cook the fettuccine according to instructions on the package, rinse in cold water and set aside. Heat oil in a skillet over medium heat. Add garlic and cook for half a minute.
  • Add asparagus, pinch of salt and black pepper and mix. Cover to cook/steam for 3 mins or until bright green. Transfer to a bowl.
  • Add oil to the same skillet over medium heat, add garlic and cook for a few seconds. Add onion and mushrooms and cook for 2 mins
  • Meanwhile, 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, lemon slices. Taste and adjust salt and flavor with additional salt , garlic powder, herbs and some black pepper if needed.
  • Add the the cooked pasta and 2/3 of the asparagus and mix in. Cover and take off heat and let the flavors meld for 2 mins.
  • Garnish with pepper flakes, black pepper and fresh basil and optional vegan parm and the cooked asparagus. and serve.

Video

Notes

Soyfree, You can use 1/2 cup cashews with 1.5 cups non dairy milk instead. Or use 1 cup of steamed cauliflower and 2 tbsp pumpkin seeds.
Asparagus subs: use sliced mushroom or zucchini or any other veggie or just spinach. 
Gluten-free: Use glutenfree pasta of choice and use rice flour or cornstarch instead of flour in the sauce.
Nutrition is for 1 serve

Nutrition

Calories: 325kcal | Carbohydrates: 51g | Protein: 17g | Fat: 6g | Sodium: 381mg | Potassium: 468mg | Fiber: 6g | Sugar: 4g | Vitamin A: 870IU | Vitamin C: 10.8mg | Calcium: 194mg | Iron: 4.3mg