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!
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4
Ingredients
- 16 ounces pasta of choice
- 1 bunch asparagus
- 2 cups cooked white beans I used navy
- ¼ cup plain non dairy milk I used almond
- 3 tbsp + 1 tbsp olive oil divided
- 3-4 tbsp fresh lemon juice
- 1 large white or yellow onion
- 6 cloves garlic
- ¼ cup homemade cashew parmesan sub nutritional yeast for nut free
- 1 tsp lemon zest
- ½ tsp red pepper flakes
- ½ tsp dried parsley
- 1 tsp salt or more to taste
- Black pepper to taste
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.
- Mince the garlic, chop the onion, and add both to a pan with 1 tbsp of olive oil.
- Saute for 5-10 minutes or until slightly golden brown.
- Drain and rinse the white beans and add to a food processor.
- Transfer the onion and garlic to the food processor along with all remaining ingredients 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.
If you want the sauce to be thinner, add more almond milk as needed until it reaches your desired consistency.
Serving: 1bowl / Calories: 427kcal / Carbohydrates: 62g / Protein: 13.6g / Fat: 17.2g / Fiber: 9.3g / Sugar: 3.7g
