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Pasta salad is a great main or side dish, and this Lemon Asparagus Pasta is no different. You can customize this vegan recipe in so many ways. First, we added cherry tomatoes, green peas, and vegan Parmesan cheese. We added asparagus dotted with vegan butter, roasted to perfection, and lemon zest and lemon juice to brighten the lemon asparagus pasta.
- 1 large bunch of Asparagus, cut into 1-inch pieces
- 3 tablespoons Olive Oil
- 2 tablespoons Vegan Butter
- 1 pound Pappardelle Pasta
- 1/2 cup Cherry Tomatoes, halved
- 1 cup thawed Green Peas
- 1/2 cup grated Vegan Parmesan Cheese
- Zest of 1 Lemon
- Juice of 1 Lemon
- 1 teaspoon Salt
- 1/4 teaspoon Black pepper
Place the asparagus into a bowl along with 1 tablespoon of olive oil, salt, and pepper and toss to combine.
Add the vegan butter to the asparagus and cook it for 15 minutes. Remove the asparagus and let it cool completely.
Cook the pappardelle pasta according to the package instructions. Drain the pappardelle pasta, rinse it with cold water and place it into a large bowl.
Add the roasted asparagus, cherry tomatoes, green peas, Parmesan cheese, lemon zest, lemon juice, and the remaining olive oil to the pappardelle pasta.
Scrape the oil and butter from the asparagus into the pappardelle pasta and mix to combine. Serve white it's hot on plates and enjoy!
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