Creamy Vegan Lemon Pasta
by: claire cary
This creamy, dairy free, lemon white bean pasta is a quick and easy high protein dinner that the whole family will love. It's vegan, gluten free, and only takes 20 minutes to make!
Ingredients
- 12 ounces pasta of choice
- 1 bunch asparagus
- 1 15 ounce can small white beans I used navy
- ¼ cup plain non-dairy milk I used almond
- 4 tablespoons olive oil divided
- 3-4 tablespoons fresh lemon juice
- 1 large white or yellow onion diced
- 6 cloves garlic minced
- ¼ cup cashew parmesan
- 1 teaspoon lemon zest
- ½ teaspoon red pepper flakes
- ½ teaspoon dried parsley
- 1 teaspoon salt or more to taste
- ¼ teaspoon black pepper
Instructions
- Prep the cashew parmesan if you haven't already. If you're going to sub for nutritional yeast, just skip this step!
- Bring a large pot of water to a boil and cook pasta according to package instructions.
- Dice the onion, and both to a pan with 2 tablespoons of olive oil.
- Saute for about 5 minutes or until slightly golden brown, then add in the garlic and saute 1-2 more minutes.
- Drain and rinse the white beans and add to a food processor or high speed blender.
- Transfer the onion and garlic to the food processor along with all remaining ingredients, including the remaining olive oil and process until completely smooth. You may need to let it run for a good 1-2 minutes to make sure it is completely smooth and no bean pieces remain.
- Taste and adjust seasonings as desired.
- To the same pan that you cooked the garlic and onion in, add the chopped asparagus and saute for 5-10 minutes or until it is your desired doneness. I like asparagus on the firm side, so I only cook it for about 5 minutes.
- Add the asparagus to the cooked pasta and pour the sauce on top. Stir together until well incorporated.
- Top with red pepper flakes and more nutritional yeast or cashew parm if desired.
Notes
Once prepared, this pasta will store in the fridge for about 3-4 days.
Be sure to use plain and unsweetened milk in this recipe! You don't want any hints of vanilla sneaking in!
Any non-dairy milk will work such as soy milk if you have a nut allergy.
You can sub the cashew parmesan for nutritional yeast or a store bought vegan parmesan.
Serving: 1bowl / Calories: 427kcal / Carbohydrates: 62g / Protein: 13.6g / Fat: 17.2g / Fiber: 9.3g / Sugar: 3.7g
