Vegan Lemon Asparagus Pasta
A light and tangy Vegan Lemon Asparagus Pasta dish that is creamy, healthy, and ready in just about 20 minutes.
Ingredients
Main Ingredients
- 8 oz pasta of choice
- 1 cup asparagus, chopped
- 1 block (14 oz) firm tofu, drained Press or drain tofu well for creaminess
- 3 cloves garlic
- 1/4 cup lemon juice Freshly squeezed preferred
- 1/4 cup nutritional yeast
- Salt and pepper to taste
- Olive oil for cooking For sautéing asparagus and to drizzle before serving
- Fresh lemon slices for garnish To serve
Instructions
Cooking Pasta
- Cook the pasta according to package instructions. Drain and set aside.
Making the Sauce
- In a blender, combine the drained tofu, garlic, lemon juice, nutritional yeast, salt, and pepper. Blend until smooth and creamy.
Sautéing Asparagus
- In a large skillet, heat a drizzle of olive oil over medium heat and sauté the chopped asparagus until tender, about 3–5 minutes.
Combining
- Add the blended sauce to the skillet, stirring to combine.
- Toss in the cooked pasta and mix well, ensuring everything is coated with the sauce.
Serving
- Serve hot, garnished with fresh lemon slices.
Notes
Cool the pasta before storing to keep texture. Store in an airtight container in the fridge for up to 3–4 days. For best texture, serve hot from the pan and garnish with a light drizzle of olive oil or extra nutritional yeast.