Name: Lemon Asparagus Pasta Recipe
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 6 persons
Cuisine: Italian
Ingredients: 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

Front diagonal shot of Lemon Asparagus Pasta in a plate

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.

#Brunch #Diabetic Friendly #Lacto Vegetarian #Ovo Vegetarian #Vegan #Vegetarian #Comfort Food #Family Dinners #Side Dishes #Comfort Food #Healthy Lunches #Salads #Noodles #Pastas #One Pot

Baking Sheet

Dinner Plate

Large Mixing Bowl

Oven

Serving Bowl

Author: Sarah Leadon

Total rating includes sum of all comments and anonymous votes.

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Time & Serves

Prep Time

20 mins

Cook Time

20 mins

Total Time

40 mins

Serves

6 persons

Ingredients

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

Instructions

Preheat oven to 400 °F.

Place the asparagus into a bowl along with 1 tablespoon of olive oil, salt, and pepper and toss to combine.

Place the asparagus onto a baking sheet in an even layer.

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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