Vegan Lemony Asparagus Pasta
By: Barb Biagioli
Creamy and crunchy and so delicious with all the flavors of spring! A perfect weeknight meal, comes together in less than 30 minutes. Double it for leftover lunches. Note: Want to add more protein? We use lentil pasta. Add 1-2 cups of chickpeas to make it more filling.
Vegan Lemony Asparagus Pasta Recipe
Prep Time: 5 minutes | Cook Time: 15 minutes | Total Time: 20 minutes | Servings: 4
INGREDIENTS
1 box of fusilli pasta
2 Tbsp extra virgin olive oil
2 leeks, chopped
4 garlic cloves, minced
2 pounds asparagus, stem removed and halved
1 tsp Himalayan salt
¼ cup nutritional yeast
½ lemon juice
INSTRUCTIONS
1. Bring a large pot of water to a boil. Add pasta once boiling.
2. In the meantime, sauté your chopped leeks in olive oil until cooked down, about 5 minutes. Add the minced garlic and stir. Add the asparagus and cook until bright green with a bit of a crunch. Set aside half of the asparagus to toss into pasta when complete.
3. Prepare to make your sauce with the food processor. Add the leek, garlic, asparagus mixture, lemon, nutritional yeast, a small splash of water and blend until creamy.
4. Add the sauce back to your sauté skillet or pan with the other half of the asparagus. Add the pasta and combine. Add a drizzle of olive oil and serve!
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