Lemon Asparagus Pasta
This vibrant vegan pasta features crisp-tender spring asparagus and a satiny lemon-olive oil sauce that's naturally creamy without any dairy or flour. Accented with toasted walnuts for umami and fresh herbs, it's an elegant yet simple meal that captures the essence of spring flavors.
Instructions
- 1
Boil a large pot of salted water. Cook spaghetti (10 oz) according to package directions until al dente. Reserve pasta water (1 cup) and drain the noodles.
- 2
Zest lemon (2) and divide into two piles. Set aside.
- 3
In a mason jar, combine lemon (5 tbsp) juice, extra-virgin olive oil (5 tbsp), dijon mustard (0.5 tsp), kosher salt (1 tsp), and black pepper (0.25 tsp). Shake vigorously until the dressing is emulsified.
- 4
Heat extra-virgin olive oil (1.5 tbsp) in a large pan over medium heat. Sauté shallots (2) and garlic cloves (4 clove) until golden, then add red pepper flakes (0.25 tsp). Add asparagus (1 bunch), half of the lemon zest, kosher salt (0.5 tsp), and black pepper (0.25 tsp). Cook for 3 minutes until crisp-tender.
- 5
Add the hot pasta and the lemon sauce to the asparagus mixture. Toss in walnuts (0.5 cup), nutritional yeast (3 tbsp), and pasta water (0.5 cup). Increase heat to medium-high and toss vigorously with tongs until the sauce becomes creamy and clings to the pasta.
- 6
Mix in the remaining lemon zest, parsley (0.5 cup), basil leaves (0.5 cup), capers (2 tbsp), olives (0.25 cup), and navy beans (1 can). Toss for 1 minute to warm through. Finish with a final drizzle of extra-virgin olive oil (1 tbsp) and serve immediately.
Nutrition Facts
Per portion