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Gluten Free, Mains, Pastas and Noodles, Recipes, Vegan  /  April 16, 2021

Lemon Asparagus Pasta

Serving up all the fresh and bright spring flavors with this lemon asparagus pasta! It’s tossed in an easy, light, and surprisingly creamy sauce of lemon juice and olive oil. Add some basil, asparagus, peas, or whatever spring veggies you’d like and you’ve got a delicious and healthy lunch waiting for you.

Something about the sunshine makes me want this lemon asparagus pasta every darn day. I asked people what their favorite spring ingredients are on Instagram stories and some popular answers included asparagus, peas, and basil. So here we are with a pasta that uses all the spring favorites and a bright zesty pasta sauce! It’s quite literally the easiest pasta sauce ever because all you do is shake some lemon juice, olive oil, and dijon mustard in a jar. I think I’ve officially decided that lemon in pasta is my favorite way to do pasta.

What you need for this lemon asparagus pasta:

Definitely lemons. No lemons = literally impossible to make this recipe.

And olive oil. The sauce brings it together! This creamy sauce requires JUST olive oil to make it creamy. It’s simplicity at its finest!

Garlic, red chili flakes, lemon juice, black pepper, and nutritional yeast for flavor.

Basil or another fresh herb! I think parsley would also be fabulous. If you can’t get your hands on a fresh herb at the moment, give it a nice sprinkling of dried herbs.

Walnuts or any other nut for some extra texture.

Pasta of course. I used Banza’s chickpea rigatoni, but anything works here! I think spaghetti would be especially delicious as the sauce can really soak into everything! Make sure to cook it al dente – which means in salted water and on the firm side. Reserve some pasta water too.

And finally…the spring veggies! I chose asparagus and peas. You can get creative, but I think this was a super simple and delicious choice.

Lemon Asparagus Pasta

Print Recipe Pin Recipe
Total Time 30 mins
Servings 2

Ingredients
  

  • 8 oz. pasta of choice
  • 4 garlic cloves
  • ½-1 tsp red chili flakes *start with ½ if you want it milder
  • 2 tsp lemon zest from one lemon *reserve 1 tsp for topping
  • ½ cup frozen peas
  • 1 bunch of asparagus (~ 12 of them), cut into 2-inch pieces
  • 2 tbsp nutritional yeast
  • black pepper to taste
  • salt to taste
  • walnuts

Lemon Olive Oil Pasta Sauce

  • 3 tbsp lemon juice
  • 2 tbsp olive oil
  • 1 tsp dijon mustard
  • pinch of black pepper

Instructions
 

  • Cook the pasta al dente according to package instructions. That means cooking it in salted water until it is cooked, but still on the firm side. Reserve ½ a cup of pasta water.
  • Heat 1 tbsp olive oil in a medium saucepan over medium heat. Add garlic and cook for about 2 minutes. Add red chili flakes and lemon zest. Cook for minute. Add peas and asparagus. Stir until the veggies are cooked, so about 3-4 minutes. Add salt and pepper to taste before taking the saucepan off the heat. 
  • For the sauce, add all the listed ingredients (3 tbsp lemon juice, 2 tbsp olive oil, 1 tsp dijon mustard, pinch of pepper) to a jar. Close the jar and shake until everything is well-incorporated together.
  • When the pasta, sauce, and veggies are ready, place the saucepan with the veggies on the stove over medium heat. Add the pasta and mix well with the veggies.
  • Add the sauce and black pepper; mix again. Now add basil and nutritional yeast. To finish it off, add 1/4 cup pasta water. Once the pasta water comes together with the rest of the pasta, you are done! Top with cracked black pepper, red chili flakes, lemon zest, and basil. 

For more lemony pastas, I got you covered:

Lemon Broccoli Pasta with Kale

Herby Lemon Broccoli Spaghetti

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  • pasta

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Hi there! I’m Anisha. This is where I like to share my favorite plant-forward eats, with joy and flavor being my topmost priorities. When I'm not cooking or photographing my creations, I'm probably running, tuning into a good podcast or book, or doing typical college student stuff. I hope you find something that excites you here!

@upbeetanisha

A few wonderful things I ate at home with my paren A few wonderful things I ate at home with my parents last week!

matar (peas) kachoris with this aloo (potato) sabzi and bhindi (okra)

our fav jackfruit biryani

mushroom matar korma, sarson ka saag (mustard greens), chole, laccha parathas that deserved a close up

makki (corn) ki roti with the same sarson ka saag

dal makhani and a potato scallion sabzi

dessert at this Cambodian place in downtown San Jose (@angkorchef) - jackfruit coconut sticky rice

#indianfood #veganindianfood #homecooking
Good things my window saw lately Soba noodles in Good things my window saw lately

Soba noodles in a shiitake kombu broth that I like to make a lot of and use in different ways for a few days 

Miso mushroom focaccia 

Carrot cake oatmeal for warm winter breakfast 

Chana masala-ish with roasted brussels and cabbage

Khichdi, the ultimate comfort 

My bday cake! Chocolate sweet potato cake from @thekoreanvegan, with orange cream cheese frosting 

Ramen, once again with the broth 

Black bean soyrizo bowl 

Looks like a peanut gochujang stir fry 👍

Rajma rice with baingan (eggplant) bhaja <3

#homecooking #veganfoodshare #plantbasedfood
An epic vegan breakfast sandwich brought to me by An epic vegan breakfast sandwich brought to me by my @toogoodtogo.usa surprise bag at @kitchenmousela! You can use the Too Good To Go app to find restaurants, bakeries, and more near you that offer “surprise bags” of items that may otherwise be wasted at the cost of at least half the price or less. It’s a great way to prevent food waste, get creative with what you get, and try some new spots in your community! I will be revisiting kitchenmouse as well as using the Too Good To Go app to find more gems in my area. Use ANISHA for $5 off your first bag :) #MyTooGoodToGoMoment #ad 

Ok now for the bagel details:
Oyster mushroom ‘bacon’
- 8 oz. oyster mushrooms 
- 2 tbsp soy sauce or tamari 
- 1/2 tbsp maple syrup 
- 1 tsp liquid smoke 
- 1 tsp smoked paprika 

In a pan over medium-high heat, place the oyster mushrooms. Now place a heavy object or another pan on top and apply pressure for a few minutes. Flip and repeat on the other side! Then reduce heat and pour the glaze. 

Silken tofu scramble 
- olive oil 
- 1 350g package silken tofu 
- 2 tbsp nutritional yeast
- 1/2 tsp ground turmeric 
- 1 tsp kala namak/black salt (I didn’t have it in this video but would recommend for a more “eggy” flavor! If not use regular salt)
- 1/2 tsp black pepper 

Add a little oil to a pan over medium heat. Add the tofu and break it down for a few minutes. Add the rest of the ingredients, combine for a few minutes, and adjust to taste!
A perfect little day spent using my talents (walki A perfect little day spent using my talents (walking around and eating) in Brooklyn

A&A 
@passionfruit.coffee 
@tofubox.brooklyn 

#nyceats #veganfoodshare #nycvegan #brooklyneats #trinifood #plantbasedfood
Butternut tikka mac!! I wanted to make this for Th Butternut tikka mac!! I wanted to make this for Thanksgiving last year but didn’t get a chance to and figured that it would also be great in winter. And it would also be great without the butternut squash if you just want a basic tikka mac. You make a tikka masala sauce and blend that with the squash, cashews, and plenty of nutritional yeast.

butternut tikka mac
1/3 cup cashews, quick soaked
1 butternut squash, cubed
1 tbsp olive oil
1 red onion, chopped
4 garlic cloves, minced
1 inch ginger, grated
3 medium roma tomatoes, chopped or quartered (sub 1 cup of crushed tomatoes)
1 tsp salt, plus more to taste
1/2 tsp turmeric
1/2 tsp red chili powder
1 tsp kashmiri chili powder
1 tsp ground coriander
1/2 tsp garam masala
1 tsp kasoori methi (dried fenugreek leaves)
1 tbsp nutritional yeast
8 oz. rigatoni or another thick pasta shape of choice, prepared al dente

topping
1/2 cup panko breadcrumbs
1/2 tsp black pepper
1 tbsp nutritional yeast
1/2 tsp kashmiri chili powder

1. Soak cashews in hot water for at least 15 minutes.
2. Preheat oven to 400 F. Bake butternut squash for ~ 25-30 min with a touch of olive oil and salt. Until tender and soft. (I ended up baking an entire squash but using half of it in the sauce since it was large.)
3. Add olive oil to a saucepan over medium heat. Add onion and cook for 4-5 minutes. Add ginger and garlic. Cook for a few more minutes. Add tomatoes and a big pinch of salt. Allow the tomato juices to mostly evaporate.
4. Add the spices and kasoori methi. and cook for another 1-2 minutes. Remove pan from heat and allow to cool down slightly before blending.
5. Preheat oven to 350 F.
6. Make the panko topping. Add a tsp or so of olive oil to a small pan. Add the panko, black pepper, nutritional yeast, and chili powder. Toast until the panko is golden-brown. 
7. Process the tomato mixture with cashews, half the butternut squash, nutritional yeast, and about a cup of water. Add more water if needed. Process until it’s thick and creamy.
8. In a baking dish, add the pasta, sauce, and breadcrumbs. Bake for 15 min at 350 F!

#veganrecipes #veganuary #indianfusion #fusionfood #plantbased
Shredded tofu quesadillas coming in HOT for nation Shredded tofu quesadillas coming in HOT for national hot sauce day! These are stuffed with crispy shredded tofu and brussels sprouts, and flavored with @tabanero scotch bonnet hot sauce for a fun Caribbean twist. #tabanero #hotsauce #nationalhotsauceday

the recipe
baked shredded tofu
1 14 oz. block of extra firm tofu (pressed for at least 30 minutes to remove any excess liquid)
1 tbsp nutritional yeast
1 tsp ground cumin
1/2 tsp smoked paprika
1/2 tsp black pepper
1 tsp kosher salt or to taste

Preheat oven to 400 F. Shred tofu with a box grater. Toss with the rest of the ingredients. Bake for 15 minutes. Toss and bake for another 5 minutes or so. It should be golden brown and crisp.

the filling
2 tbsp olive oil
1 onion, thinly sliced
4 garlic cloves, minced
1 tbsp grated ginger
8-10 medium brussels sprouts, thinly sliced (or other greens like cabbage, kale, or collard greens)
1 tsp ground cumin
1 tsp smoked paprika
½ tsp ground cinnamon
1/4 tsp ground nutmeg
3 tbsp @tabanero scotch bonnet hot sauce
1 tbsp soy sauce
salt to taste
vegan cheese and avocado for quesadillas

- Heat 2 tbsp olive oil in a large saucepan over medium heat.
- Add onion and cook for about 5 minutes minutes, until it starts becoming translucent. Add ginger and garlic and cook for another 1-2 minutes. Add brussels sprouts and cook until softer, about 5 minutes. Then add the tofu.
- Add all spices: cumin, smoked paprika, cinnamon, and nutmeg. Combine well for a minute.
- Now add the hot sauce and soy sauce. Combine well, taste, and adjust to your preference if needed!
- To assemble a quesadilla: take a large tortilla and pile on vegan cheese, the filling, and some more hot sauce. Cook on a pan with a little oil for a few minutes on each side until crisp on both sides! 

#veganuary #plantbasedrecipes #veganlunch #tofurecipes
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