Made this tonight & OH. Unfortunately I did not like this recipe. ), (Better Than Bouillon No-Chicken preferred). What a beautiful dish too! Will make again! This looks so very yummy! We have had the most success with the Trader Joe’s brand. Its gotta stop. Would it be similar to making mac and cheese with vanilla almond milk….like oddly sweet? I always make extra sauce for creamier dishes. Next time, I’ll do the asparagus for a shorter time in the oven or even steam them quickly to keep them green(er) and crisp(ier). Haha. I would highly recommend you add two bunches of asparagus while cooking, and adding fresh basil and fresh argula on top along with the other items she suggests. You can actually just blend the sauce ingredients and then use the heat of the pasta to warm the sauce. Does something like Brewer’s Yeast count as a “nutritional yeast”? I also added a little thyme at the end – so good. Love your recipes!!! have you ever grown it or seen it growing in a garden? Tomatoes, kalamata olives, asparagus and mustard. Pour the cashew sauce over the pasta, along with a generous splash of the reserved pasta water, mix well to combine. I’m not sure why I’ve never commented sooner, but your recipes are delicious and easily modified if necessary. I bet this is just as tasty! Put some parmesan over the top as well. I’m not Vegan but I am dairy free and this was the first white sauce I’ve ever had. We finished our lunch happy! Love, grumpy tired hungry slobbering on the keyboard Rhonda. Just before it's done, scoop out and reserve 1 1/2 cup of the pasta water. The sauce tasted like flour and almond milk, with a lot of lemon. The Pasta: I’ve used a whole grain penne pasta, but just about any type of pasta will work. I’m so glad you enjoyed this recipe and find so much inspiration on our site! Cheers*. This easy pasta comes together very quickly. Thanks for sharing! Thanks so much! I also tossed some of the asparagus pieces into the blender with the sauce and it added a greater veggie flavor to the sauce. As it comes to a boil, whisk together the plant milk and starch in a small bowl and add it to the saucepan. I used green beans from my CSA but prepared them the same way as the asparagus and it turned out great. I added more rue (3Tb flour+3Tb oil) because I wanted the sauce thicker. I will be running, not walking, to get the ingredients for this dish. I want to make this for dinner tomorrow! Question for the cook (or anyone else who has made the dish): Would you recommend the sauce to non-vegans as well, or is this not the best intro to vegan cooking for non-vegans? Cook for about 2 minutes or until mushrooms exude their juices. The sauce never really thickened (I used 3 tbsp cornstarch) too much… I tried adding more, but it was still a bit runny after more cooking. All nutritional calculations use. Can’t wait. I love seeing what readers are cooking up. Need help? But it’s plenty lemony just from adding a lot of juice at the end…I love lemon, so lemony is a big deal for me! The lemon was a nice unique touch! Creamy Thanks so much for sharing this recipe! Just made this. Garnish with vegan … quite amazing plant!!! I used a little less oil throughout recipe as I’m always trying to minimize oil. I squeezed the roasted lemon slices into the sauce and it turned out fine but I could have added extra lemon juice for extra tang. That’s so kind of you to say. this was horrible :C everyone hated it, including me. On my heart diet, I cannot use oil to cook. This is amazing!!! I think the Penne holds the amazing creamy sauce better. I added fresh spinach and hot pepper flakes. I think Brewers may be just a bit different in flavor–perhaps a tiny bit of bitterness. I thought I added a ton of salt throughout but for me it still wasn’t enough by the time I ate it, so be sure to be generous. Has anyone tried with plain coconut milk instead of almond milk? This turned out delicious and I will definitely be making it again. Encouraging for two newly minted vegans that were getting a little discouraged by bland recipes. Delish! Nutrition Facts box does not include soy curls or other optional ingredients. Prepared this, it is relatively simple and very delicious. Next time, may add some mushrooms, onion and other roasted veggies. The pasta sauce was bland. Looks great! Overall I was happy with it but next time I will try adding a little bit of something. Add about 1/2-3/4 cup of pesto to 2.5-3 cups of pasta to serve 2-3. Maybe a little addition of herbs? Thanks for sharing your experience, Elizabeth! This pasta looks bonkers delicious!! I forgot about good ol’ potato startch so I’ll use that! Bravo Minimalist Baker! I’ll have leftovers tomorrow. Will def make again, it was super simple! Also used chick pea pasta instead of regular, and spelt flour instead of all-purpose flour. Then I gave it a good blend. Blend until creamy and smooth, using the “puree” or “liquify” setting if possible. I just found your site recently and have made several of your vegan recipes. Hi! This is AMAZING. So glad you enjoyed it. Just amazing. I don’t know what happened I followed instructions and didn’t let anything cook to long but it didn’t turn out good. My sauce was a little bit on the thicker end which I did out of choice and I found I could even make a great dip out of it! I have made it since adding 1/2 cup white wine and a bit of chives…..excellent1. I added sage and sautéed portobello mushrooms. My husband and I both loved it. Soy will impart an odd flavor. Remove from heat and pour cashews into the water. Such a different way to cook asparagus for me. Yes! I made this last night and used pulse pasta, instead. Shall I put some in when I roast the asparagus? Will be making it again for sure! We’d love to help you troubleshoot. Toast up the asparagus with a bit of garlic. One serving including soy curls contains 319 calories, 3g fat, 58g carbohydrates, 6g fiber, 20g protein, 348mg sodium. Creamy Asparagus Pasta is easy to make in under 30 minutes. Thank you so much for this amazing and easy to make recipe! I made this and really enjoyed it! Add nutritional yeast and another pinch of salt and pepper. Reminds me of spaghetti al limone from sauce restaurant in nyc. CAN IT BE DONE? (trimmed and washed // ~12 ounces as original recipe is written), (~5 cups as original recipe is written // see notes if GF*). Once your sauce has reached desired thickness, add the juice of half a lemon and stir. Never considered blitzing the sauce! Thanks so much! felt like something was missing. It is officially becoming one of my go-to-recipes. Hmm, not sure! Boil the pasta in plenty of salted water according to package instructions. Hi there looks great.. do i need to do the blender process? LOVE asparagus too! Just made it as tonight and this being the first true meal I’ve made from scratch I can say it was mouth-watering. Thank you! Let us know how it goes! Wow! And it would easily work with other seasonal veggies. I used potato starch as I did not have all-purpose flour. Sorry I couldn’t be of more help! Add pasta to boiling water and cook according to package instructions. These worked absolutely fine: Oat milk (worked great) I’m allergic to nuts, is there another plant-based milk that will work for this? Super easy and delicious! Cut the bottoms into several pieces, and set aside to use in the pesto sauce. I also added half an onion. So wonderful! You could used Better than Bullion or a similar seasoning to kick up the flavor. Since I don’t use oil, I substitute puréed cannellini beans for the bulk of the sauce with a tablespoon of tahini to add some richness. First, soften cashews for the pasta sauce. So I followed the recipe but substituted with almond flour and added vegan “chicken” and it was amazing! of Seitenbacher vegetable broth and seasoning. This looks amazing! I love asparagus. Came together beautifully. Did you add the nutritional yeast? Success! My husband (who is not vegan) loved it too. THANK YOU! I got some asparagus from the farmer’s market and gave this recipe a try and I was so glad that Idid, it was so quick and easy and SO GOOD! My omni partner was incredibly impressed and said he’d serve it to omni friends and that they wouldn’t know it was vegan. I wouldn’t think so, but I’m also not educated on the topic. DELICIOUS and super filling. This was awesome! Perhaps grate some organic lemon rind into the sauce while cooking it? We did add cubed chicken to this and it was awesome. I made this last night. Oops, now that I see the comments it seems that lots of other milks are used! We have been vegan since March and I have learned so many good recipes that are just as, or more, satisfying as our old way of eating. Oh my mouth watering amazing! This was so amazing! Your photos are beautiful which inspired me to make this last night for our family dinner. I followed this recipe exactly with the almond milk and nutritional yeast. I will definitely be making this again! Simple, light, delicious. I made this tonight on the spur of moment, since I had all the ingredients. This is definitely going into regular rotation- this is only our third day of veganism & with recipes like this it is absolutely easy! Thanks so much for the lovely review! I just made it. I also used garbanzo bean flour and quinoa pasta because I have celiac disease. Meanwhile, in a nonstick skillet coated with cooking spray, combine the carrot, onion, peppers, zucchini, summer squash and broccoli. Definitely made sauce creamier to use the nutritional yeast and use an immersion blender or I just dumped it in my nutribullet for a few seconds and then back in the pot to thicken a bit more. I added it to the dressing, so it is not overpowering but instead adds a lovely flavour to this light Mediterranean pasta … I’m not a big asparagus fan (my husband is) but roasting the asparagus really made a big difference in the flavor. Mustard. Light Its all i have on hand? Perhaps coconut cream? This is delicious!! Get our copy of FAN FAVORITES featuring 20 of our most loved, highly-rated recipes! You can also subscribe without commenting. Yes, we did. Add a splash of water if it seems dry and cover. Thanks for sharing, Jena! Place soy curls and bouillon in a small saucepan and cover with water just until they begin to float. I personally would add more lemon juice next time, but my husband liked it just the way it was. We used smaller bow-ties but I wouldn’t think that would make the recipe awful. I added about 1 tbsp of flour and about 1/2 tsp taragon (just for extra flavor as I feel it goes well with lemon). Lemon juice – I followed your advice and added this just to the sauce rather than with the roast asparagus. Divide between 2-3 serving plates (per original recipe // adjust if altering batch size) and top with remaining asparagus. Discard the ends, and then cut the asparagus into pieces about 1 1/2-inch long. I def. Overall, really good and easy to make! Surprisingly cheesy and felt like real comfort food! Sautéed asparagus, mushrooms, and garlic combine with pasta and a light fat-free sauce in this delicious plant-based meal. Cover and cook over medium-low heat for 10 minutes. So great to hear! This pasta looks so perfect! Merci :), Thanks so much for the lovely review, Kate. Great recipe! Simple I personally found the dish to be bland. I adapted a little- more garlic, and lemon, used soy milk instead, (only two cups) and added some sauteed mushrooms. Thanks so much for the lovely review, Gillian. I’ll be making this again for a quick week night meal. Notify me of followup comments via e-mail. All in all. If you like asparagus, leave out the garlic (or reduce it to one small clove at most), and maybe cut back on the lemon too. xo. My 4 year-old daughter said, “Mommy, you made the perfect dinner”. Was it the texture, flavor, etc.? Found this amazing recipe on Pinterest. I also added some sautéed mushrooms to my pasta. Do you think oat flour would work as a gf thickener? These little guys are packed with vitamin C, K, and folate, and are an anti-inflammatory and antioxidant-rich food. Can’t wait to make. I wouldn’t normally think to roast it but it sure was tasty. We are so glad you enjoyed it! Oh, and paying your own bills. I’m a bit asparagus fan too! This will definitely be a must try. Then … WOW! This recipe is phenomenal! I love your creamy vegan pasta sauce – it’s so delicious! It was so creamy without the guilt! Thanks Dana! xo. I am not vegan but everyone can appreciate a tasty meal. I am so impressed with this delicious recipe. That can really bring it together. I have used this recipe multiple times. Reserve 1½ cups of the starchy pasta water before draining the pasta. If it looks runny, add remaining flour (or cornstarch). Can plain Rice Milk be used in place of the Almond Milk? I was very excited but unimpressed with how it came together for the most part. Xo, pasta miaaaam yum is my favorite dish, at least I take it 4 times a week, I appreciate your recipe especially with the photos it makes me hungry. While the water’s heating, bring a large skillet to medium heat. This was incredible. So good! It reminds me of piccata in taste, only very creamy. Thank you so much! Will make again. Could I use stock instead of of almond milk? The bechamel sauce was exceptionally good that I don’t think I’d ever want to buy those packed ones any more. I used gf spaghetti pasta instead and subbed flour for arrowroot. I can’t wait for dinner tonight (leftovers!). Hmm we’ll look into it but we haven’t heard of this issue! Man I love Italian food. This Fusilli Lunghi pasta dish is loaded with asparagus, broccoli and makes a healthy, quick and delicious meal in under 30 minutes. & Perfect for a quick-but-healthy weeknight meal. That way it doesn’t add extra liquid to the asparagus and prevent it from roasting. Amazing dish, I had to use willpower to stop myself from inhaling it all at once. I usually don’t have asparagus so I sub-out the roasting part and add more lemon directly to the sauce. TIP: Use a large flat spatula to smash down the bits of garlic and flour to properly incorporate. Optional soy curls or chickpeas add heartiness, making this Asparagus Mushroom Pasta a very filling vegan … Will definitely be making again! This lemon sauce looks amazing! In a saucepan, combine flour and water until smooth. I added some honey to the asparagus and just a touch to the sauce!! I’ll be making this for years to come!!! My husband started to whine about the idea of having a “vegan dinner,” but when he tried this he LOVED it and requested that I make it again soon! We had to throw out the entire meal. It was delicious! I made this last night! I did use a penne pasta instead because that is what we had on hand. Thanks for letting us know! Yum! Thank you! Let it all heat up well. I think I’ll try the oat milk. I made this yesterday as a part of my weekly meal prep. Made this dish this evening for my parents, siblings, and boyfriend, all of whom are carnivores, and I think they’re finally convinced that vegan food can still be indulgent. I was amazed because it really came together right in order like it was suppose to and in less then 30 minutes! Allow the asparagus to steam for 2 minutes. Will definitely make it again! I couldn’t believe how good this method came out with the roasted garlic version, so excited to try it with asparagus while the season is still going strong! I have a guy who loves chicken and I wouldn’t think it would change the amazing flavor everyone is talking about right?? Excited to make this tonight! If so, what’s the best way to reheat it? It was amazing even with the substitutions! I have a nut allergy so I usually use soy milk or rice milk (both unsweetened)- would these be suitable alternatives to the almond milk? See notes for adapting if you’re gluten-free or not vegan. A simple 10-minute dish you’ll be able to serve as an appetizer as well as a side. killer dish! Drain pasta and return to pan. Add asparagus to a baking sheet and toss with 1/2 Tbsp olive oil and a pinch each salt and pepper (amounts as original recipe is written // alter if adjusting batch size). It thicken up well! WONDERFULNESS. This vegan creamy spring pea asparagus pasta is oh-so-satisfying and packed with fresh, feel-good ingredients. But over all awesome! Such a simple recipe and so delicious. Thanks, Thalia! I can’t wait for the cookbook :). I used two bundles of asparagus. I made this for the second time last night and it is a real keeper. never considered trying it raw before for some reason even though I eat a lot of my food raw. I roasted the lemons and asparagus until there were browned edges. Another dish that leads me to wonder why chefs in restaurants can’t have items like this for the vegan customers…. I think you become an adult when you start making your own pasta sauce. Come back again soon! I also added lemon juice to the sauce & mixed it in the blender. We did not like it at all, very bland and heavy sauce which the asparagus and Parmesan could not overcome. I love asparagus and lemon and I never would have thought of making it creamy with almond milk. Drain the asparagus and pasta and return both to the pot. If it seems dry, add a little of the remaining pasta water. I made this using Trader Joe’s lemon pepper pappardelle pasta and it was SO GOOD! Delicious and easy to make. Hope that helps! We’re so glad you enjoyed it! Thank you! Made this tonight and it was delicious! Once finished cooking, remove from oven and roughly chop into thirds. I really want to try this this weekend! I did have a bit of a panic when my flour blobbed up into lumps in the sauce – but I strained the lumps out. I loved this. I used oat milk because I’m allergic to nuts & the sauce was fabulous! Check the seasonings and add salt and black pepper to taste. All your adjectives were spot-on. Slowly add pasta … Loved this! 1 Remember back when dousing some iceberg lettuce with ranch dressing was considered healthy? One of the things I love about your recipes is how easily they lend themselves to creating other recipes. Love your use of the lemon! The only change I’ll make next time is to not roast any lemon on the veggies because the lemon (despite using fresh-picked Meyer lemons which are sweeter than regular) became bitter rather than caramelized in the oven. I followed this recipe closely, I did saute a shallot with the garlic and pureed the sauce in a blender with a little cornstarch to thicken it up a little. Log in. Tag @minimalistbaker on Instagram and hashtag it #minimalistbaker so we can see all the deliciousness! It won’t be as creamy and will require more whisking. I didn’t have almond milk, but I did have unsweetened cashew milk that worked just fine. Delicious! We are out of milk can I use canned coconut milk? Bend the spear and allow it to break. Cheers, Thanks so much for the lovely review, Jorge. I’m definitely making this again! It’s super helpful for us and other readers. Really good!! Could use some salt, maybe I’ll use more nutritional yeast. :). Creamy, silky, lemony pasta goodness!! I also added roasted sweet potato ( don’t recommend so much) and roasted chickpeas (really recommend) and spinach. I can’t eat dairy so I tried out this sauce and loved it! The sauce is adapted from my Creamy Vegan Garlic Pasta (which can be made gluten-free), and comes with an extra punch of flavor from fresh lemon juice. I prepared it with ravioli filled with ricotta and spinach. My mom and I made this dish and my dad who eats everything could not eat it. Thanks!! I definitely needed the immersion blender otherwise it would have been pretty lumpy, but I ended up with a nice smooth, creamy, slightly sticky sauce. So glad you enjoyed it, Lisa! Add pasta and cook according to package instructions, reserve some of the pasta water, then drain the pasta and set aside. Hi Catherine, the brand can definitely make a difference. It has the most amazing flavor when roasted, and is even delicious raw! He says it’s better than regular (dairy) Alfredo sauce!! :), We just made a whole lot of soy milk so we used that instead of almond milk and used courgette instead of asparagus, and it turned out perfect. It was PHENOMENAL! The pasta was good but a bit bland – onions, basil, or crushed red pepper would be a tasty addition. I made this last night with spaghetti instead of bow tie pasta and roasted mushrooms instead of asparagus. I added mushrooms and used rotini(that’s what I had) I forgot the nutritional yeast but it’s still so delicious. Add 3 Tbsp flour (amount as original recipe is written // adjust if altering batch size) and whisk. Recipes like this are what makes being vegan so much easier. Instructions. Add 3/4 of the chopped asparagus and the cooked pasta to the sauce and toss to coat. I’m a big fan of asparagus and pasta so, I’ll most defiantly be giving this a try. Cook for 7 minutes or until just tender. Mine definitely didn’t look as good as any of the pictures which sucked but was mostly my fault. Thank you for a keeper of a recipe. I’ve been experimenting with eating vegan for about a month and a half— which has been hard with my cheese obsession and love of dairy—but this recipe was proof that I don’t need dairy to have a tasty, creamy, comforting meal! I also used broccoli & cauliflower because that’s what’s ready in the garden in January! Let me know if you give it a try! Anyways, thanks for the delicious recipe! My non vegan boyfriend loved it and couldn’t stop saying how cheesy it tasted. I think a bit more lemon would be great too! It was just as delicious. The only thing I changed in the recipe was adding one additional TBS of nutritional yeast. Whisk and continue cooking for 1-2 minutes or until garlic is just starting to brown. Just made this and the asparagus complement the pasta so well , as a non vegan Alfredo pasta was my favorite. Brush with olive oil and sprinkle with sea salt and black pepper. GOOD. I made this tonight for my family (including my somewhat picky 3 year-old twins)… it was delicious! Next time, would you mind leaving a rating with your review? Yes, they are essentially two names for the same product as far as i know. AMAZING!! Super excited to make this. A vegan pasta that requires simple ingredients and just 30 minutes! Xo. Ready in less than 20 minutes, this simple creamy lemon pasta with asparagus and peas is a delicious and satisfying vegan meal. I made this last night and loved it! Yum! Thank you for this recipe! Thanks so much! I added more nutritional yeast because we love the cheesy flavor. Seriously, drool worthy! Serve with a lemon wedge and. This is hands down the BEST recipe I have made in awhile! Even my boyfriend loved the sauce and dairy free stuff can be hit and miss with him. This Pasta Primavera with asparagus, mushrooms, peas and vegan parmesan is a healthy and delicious veggie loaded creamy pasta recipe that is easy to make in under 30 minutes! Will it work with wholemeal flour? Hi, this was my first attempt at making a creamy pasta sause from scratch. Enjoy this recipe! My family and I have loved them all! Hmm, and added garlic powder for a quicker and more potent garlic taste. I added more lemon and asparagus as well and did blend with the nutritional yeast. Sauce could be used for many recipes. Uncover, add the garlic, and cook for a minute or two. It was too hot my apartment to turn on the oven so I roasted the asparagus in a skillet and it worked out great. Gluten-free penne is mixed with a vegan lemon garlic sauce, fresh asparagus, and protein-rich chickpeas for the ultimate creamy lemon asparagus pasta! Another fabulous recipe! A keeper recipe :’) Melissa, that is so strange. Other than that it was perfect! Cook for 30 seconds, then whisk in almond milk 1/2 cup at a time. I also added some petit peas to the pasta during the cooking since my best wife is partial to them… added a sweet little touch to serve as a foil to the lemon sauce. by Lindsay Robeson | March 26, 2019. I must admit I simplified it by putting all the sauce ingredients in a nutribullet. This Vegan Lemon Asparagus Pasta is made with a luscious cashew cream sauce and plenty of lemon zest for a fresh and delicious pasta dish that comes together in less than 30 minutes! I didn’t end up needing the blender. This pasta salad works with farfalle, elbow, fusilli, rotini, and gemelli to name a few. Yay! This looks delicious. Glad you enjoyed it, Aubrey. Want more! I added artichoke to the sauce and it tasted so good. Realized I strongly dislike asparagus after baking it and trying some, so I instead added a ton of spinach into the pasta and served the asparagus on the side. Bring a small saucepan full of water (enough to cover 3/4 cup cashews) to a boil. Asparagus is the first spring veggie I always get excited about in March. It worked beautifully. Tarragon and lemon… divine! Then I cooked the pasta, the asparagus, and the sauce all at the same time. Similar. This was very good. This lemony dish is vegan and oil-free with a gluten-free option. Let us know. Thanks so much! I’ll definitely make this again. Thank you! My husband is allergic to nuts. Thanks! Hi! Satisfying I love it so much I try to sneak it into everything and this salad is not the exception. If you like garlic, follow the recipe. The lemon and roasted asparagus marry perfectly together in this dish to create a flavor combination I can’t get enough of. I keep thinking I’ll have leftovers and we end up going back for seconds. Maybe? It’s so yummy. Hi Elizabeth, we’d say maybe just add at the end? Thanks for sharing your recipe changes, Ellen! … Very easy and tasty :). Add shaved asparagus, lemon juice and vegan parmesan to the pan and sauté for an additional 2-3 minutes, or until asparagus is tender. Start cooking the pasta. I added extra garlic cuz I’m a garlic lover, but besides that, I followed the recipe exactly. It is delicious though. Maybe half of a can? hmm, I wouldn’t do it, personally. A creamy butter- and dairy-free white sauce is infused with lemon and roasted garlic. I needed to blend the milk, garlic and flour with an immersion blender to get rid of the chunks and it was nice and creamy. Lemony It’s a new favorite, Not the best, but I only have a bottle of lemon juice rather than fresh lemons. Thanks for the recipe, it was wonderful and so easy! I will definitely be trying this soon! However, next time I won’t be putting any roasted lemon slices into the sauce when blending as it imparted a bitter aftertaste. Ohhhh my goodness. Stuffed Sweet Potatoes with Chickpeas, Asparagus and Arugula. This was delicious! I love what a healthy recipe. This recipe sounds so good. The sauce is incredibly creamy, flavorful and decadent, by far the best vegan cream sauce I’ve tried so far. Our FREE 49-Page Fan Favorites e-Book has 20 recipes we think you’ll LOVE! Very easy, very creamy. I just made this and it was really good! Thanks for all your fabulous recipes. I made this last night, it was easy and delicious. Your email address will not be published. Excellent with lemon and asparagus! Followed the recipe exactly and it was nicely creamy but I think the taste will depend a lot on your almond milk. Great! I made this tonight and used plain and the flavor was amazing! So so good! We went back over the recipe afterwards and had made it as it was written. Who knew you could make something so creamy without actual cream or cheese or milk! Had this for dinner tonight. Thank you for the great recipe! Leftovers are a dream. Optional ingredients add heartiness and protein. I added lemon rind and the sliced lemons from the asparagus roast in the sauce which gave it an awesome, tangy lemon taste. Yum! xo. Only tweak we did was grilling the asparagus—–Andy may be a vegan, but he is a guy and guys like to BBQ…… Drain well and press excess water out of soy curls. This pasta is wonderful. Came together in 30 min and will be a go to for weeknight meals! I used a blender for the sauce and added nutritional yeast. Bake in the oven at 425°F (220°C) for … Spring is here which means new leaves on the trees, fresh flowers sprouting from the ground, and most importantly all the delicious spring vegetables you can eat.I love spring vegetables because they are a great base for any light and fresh dish for the warm season. I added in some tomatoes & mushrooms after the garlic & before the sauce to give it a bit more nutrition, but overall super happy with such a simple & yum recipe! And of course it didn’t look quite as pretty as your photography, but still very appetizing looking and oh so flavorful. Thank you! Roasted some cherry tomatoes along with the asparagus. I understand this is down to personal preference. Meanwhile, Asparagus is roasted for a minute with golden garlic, then covered to cook with the steam. I have a bunch of lemons on my tree right now, so I definitely want to try out this recipe soon Thanks for the new way to use up all of our lemons! I’m wondering if it reheats well? That’s also important. Feel free to use your choice of pasta, including gluten-free. My family who likes asparagus loved it and the pasta! Thank you for the recipe!! Heat the pasta sauce with herbs, then add a non dairy milk or cream and pasta and garlicky asparagus. We are so glad you enjoyed it! And if following a gluten-free diet, there are plenty of options for you as well. Everything fell together so nicely: The asparagus was finished cooking as the sauce was finished thickening and the pasta was ready just in time. xo -Dana. I added capers to mine to enhance the lemon, and I highly recommend! OMG! I love asparagus! Hi Alissa, sorry to hear that! (I used whole wheat spirals. Season the pasta … So glad you enjoyed it Juley. Zaki, did you use plain unsweetened Almond milk or vanilla? I made this for dinner tonight, but substituted roasted zucchini for the asparagus because that’s what I had on hand. A delicious, quick weeknight … I had to use quite a bit more flour than suggested for the sauce to thicken, but that’s okay. My first instagram pic too :) Thanks! This was good – it reminded me of the boxed Daiya Mac and Cheese. We eat whole-food vegan and avoid the use of added salt-oil-sugar (SOS). Pour it over the pasta and vegetables, and stir to coat. This pasta was inspired by one of my favorite roasted veggies: Asparagus! Literally going to make this tomorrow! Will definitely have this again! A simple, garlicky vegan cauliflower-cashew alfredo sauce is tossed with sautéed asparagus … Thank you for sharing! I had no nutritional yeast (haven’t been able to find any at the supermarkets in Australia, still looking! MY. I love the fact that this recipe has only a few ingredients ! Good luck! or will it come out fine in just the skillet? Would make this again. Could this recipe be doubled and made a day ahead? Or garlic powder might work. Was out of fresh lemons so used organic 100% lemon juice and mixed it together with asparagus, EVOO, salt and pepper. What an easy recipe! Roasted Asparagus Salad with Chickpeas and Potatoes, Asparagus and Mushroom Quiche with a Brown Rice Crust, Pasta Fagioli with Cranberry Beans and Kale. So easy, creamy, and tasty! Tonight I pan roasted some broccoli and carrots- yeah I need to get back to eating my dinner!! IT’S SO GOOD. I have oat, coconut, and “Ripple” pea protein milk on hand. Keep warm on the lowest heat setting. Can I use soy milk instead of almond milk? This looks so creamy but also light and perfect for summer! Thanks for the great recipe! * Percent Daily Values are based on a 2000 calorie diet. To be able to mock that into a vegan plate was wonderful . It was tasty! While the pasta is cooking, prepare the asparagus by snapping off the ends: Hold the bottom of the spear in one hand and grasp it with the other hand about 2 inches away. This looks so delicious! Then drain and set aside. I’m between a 4 and 5 star rating, but it was good, easy, and I’d eat it again. I did use the nutritional yeast in my sauce, and it really hit all the spots an Alfredo sauce does so I’ll be making this again and again as a healthier alternative. I added cherry tomatoes, which I roasted w the asparagus and lemon…Also I only had reg soymilk, but it was still good.