Ingredients. Once finished cooking, remove from oven and roughly chop into thirds. Yum! 7. Thanks so much! One Pot Vegan Pasta – Healthy, one pot vegan pasta with sauteed mushrooms and eggplant. The pasta was good but a bit bland – onions, basil, or crushed red pepper would be a tasty addition. Unfortunately I did not like this recipe. I had never made a sauce like this before and I was nervous it wouldn’t thicken but I just kept heating it and stirring occasionally and it thickened nicely! It was awesome. Satisfying Need help? Three-Color Pasta with Roasted Red Pepper Sauce – This simple, 5-ingredient pasta comes together in about 15 minutes and is full of flavor from the sun dried tomato sauce. A vegan pasta that requires simple ingredients and just 30 minutes! This was awesome! A creamy butter- and dairy-free white sauce is infused with lemon and roasted garlic. We’re so glad you both enjoyed it, Caren! Hope that helps! And of course it didn’t look quite as pretty as your photography, but still very appetizing looking and oh so flavorful. This pasta was inspired by one of my favorite roasted veggies: Asparagus! My non vegan boyfriend loved it and couldn’t stop saying how cheesy it tasted. 30-minute Vegan Alfredo – Creamy, 30-minute vegan alfredo made with 9 ingredients and simple methods. OMG! I only used 2 cups plant based milk (cuz I got scared lol but it worked out great) and lime because I didn’t have any lemon. It was just as delicious. Easy Lemon Broccoli Pasta from Connoisseurus Veg. Vegan Caramelized Onion Mac N Cheese – 10-ingredient creamy mac ‘n’ cheese made with a simple eggplant-based cheese sauce! On my heart diet, I cannot use oil to cook. Add asparagus to a baking sheet and toss with 1/2 Tbsp olive oil and a pinch each salt and pepper (amounts as original recipe is written // alter if adjusting batch size). Vegan Lemon Asparagus Pasta | Minimalist Baker Recipes. A vegan pasta that requires simple ingredients and just 30 minutes! Our FREE 49-Page Fan Favorites e-Book has 20 recipes we think you’ll LOVE! Its all i have on hand? Turned out really well! 5 stars! I made this yesterday as a part of my weekly meal prep. Vegan Macaroni Salad – 30-minute vegan pasta salad loaded with colorful veg and tossed in a dairy-free, undetectably tofu-based dressing. Look forward to future recipes. I don’t remember exactly this happened for me, but it was one of the best decisions I’ve made in the kitchen. So easy, creamy, and tasty! I love seeing what readers are cooking up. Can’t wait to make. Get our copy of FAN FAVORITES featuring 20 of our most loved, highly-rated recipes! I’ve made it twice already. I also added some sautéed mushrooms to my pasta. Thanks so much for the lovely review! Notify me of followup comments via e-mail. This was delicious! 1 pinch each sea salt + black pepper. If you’re anything like me, leftover pasta is a welcome mid-day treat when you don’t feel like cooking. From the Minimalist Baker … That’s also important. I loved the roasted asparagus so much I made another tray to snack on! Mine definitely didn’t look as good as any of the pictures which sucked but was mostly my fault. Thank you for the great recipe! I chose to add the lemons on top and squeeze some of juice too. Asparagus has a very delicate taste, which you won’t experience if you drown it in strong other flavours. I added extra lemon juice which helped. One other suggestion would be to try reducing the flour. This was delicious! I made this last night with spaghetti instead of bow tie pasta and roasted mushrooms instead of asparagus. Oh yay! Thanks! Top with several thin slices of lemon and bake for 20-25 minutes. Creamy Vegan Lemon Asparagus Pasta from Minimalist Baker. Once finished cooking, remove from oven and roughly chop into thirds. Will make again. Roasted some cherry tomatoes along with the asparagus. Has anyone tried it. I freaked out when I realized I didn’t have any flour or fresh garlic but improvised by grinding oats into flour and hydrating some garlic powder and it still turned out so so delicious. Can plain Rice Milk be used in place of the Almond Milk? Avocado Alfredo with Zucchini Noodles from Simply Quinoa . Not tasty. Would definitely make again, especially the sauce! This was good – it reminded me of the boxed Daiya Mac and Cheese. You will need: a large skillet, baking sheet, whisk. Ah, thanks Sue Ann! We went back over the recipe afterwards and had made it as it was written. I also added a couple of the roasted asparagus and the lemon slices to the vitamix ??? This recipe is a keeper! My husband and I decided to start a vegan Monday tradition, and this was my first attempt at vegan cooking. I roasted the lemons and asparagus until there were browned edges. I am finding your recipes to be really good. Next time I will add flour to a small amount of almond milk and whisk it into the sauce a little at a time to ensure no lumps. I will definitely make this again. xo. We are so glad you enjoyed it! Once hot, add olive oil (1 Tbsp as original recipe is written), garlic (4 cloves as original recipe is written), mushrooms, and asparagus. This was so easy to make and soooooo delicious! Creamy Vegan Lemon Asparagus Pasta. Can’t wait. A vegan pasta that Creamy Vegan Lemon Asparagus Pasta. It was so creamy without the guilt! Creamy Vegan Lemon Asparagus Pasta – A simple vegan pasta that requires simple ingredients and just 30 minutes! Hi there looks great.. do i need to do the blender process? I think what made it not so appealing was the almond milk. Thanks so much for sharing! My first instagram pic too :) Thanks! So so good! WOW! I followed this recipe closely, I did saute a shallot with the garlic and pureed the sauce in a blender with a little cornstarch to thicken it up a little. Shall I put some in when I roast the asparagus? Come back again soon! Has anyone tried with plain coconut milk instead of almond milk? I love the fact that this recipe has only a few ingredients ! Thank you so much! Came together beautifully. I made this tonight for my family (including my somewhat picky 3 year-old twins)… it was delicious! Maybe? Hi! Wow! Totally my own fault. xo. My mom and I made this dish and my dad who eats everything could not eat it. I would recommend rice milk instead. I loved this! ... Get the recipe from Minimalist Baker. This was so amazing! XO! Our FREE 49-Page Fan Favorites e-Book has 20 recipes we think you’ll LOVE! If it looks runny, add remaining flour (or cornstarch). Creamy Vegan Lemon Asparagus Pasta. Hope that helps! Would soy milk work instead of almond milk? Get the Vegan Roasted Red Pepper Pasta recipe from Minimalist Baker. Game changer. You can also subscribe without commenting. We’ll drink eat to that. Creamy, silky, lemony pasta goodness!! Glad to hear you enjoyed it! Guys, please try it it’s honestly very good. (i can eat salad greens without dressing). It never fails,that is why I go to minimalist baker.com to see what I should make. I did not have the correct amount of almond milk and should not have used all the potato starch. Lemon juice – I followed your advice and added this just to the sauce rather than with the roast asparagus. I served it with some pepper flakes on top, and it was a hit! Thanks so much for the recipe!!! Hello, I made this dish this evening and it was fantastic. Just amazing. That’s a major difference. I doubled this in quantity but found the 6 tablespoons of flour were sufficient for the sauce and 1 medium lemon was enough to achieve the beautiful tangy flavour accompanying the asparagus. I didn’t have almond milk, but I did have unsweetened cashew milk that worked just fine. LOVE asparagus too! We are so glad you enjoyed it! I made this tonight and used plain and the flavor was amazing! I would never think that a sauce that’s so simple, and has so few ingredients would be this packed with flavor! The lemon and asparagus were delicious, but the almond milk and flour sauce with a few seasons and nutritional yeast had me feeling like… what the hell is missing here. Or garlic powder might work. Tag @minimalistbaker on Instagram and hashtag it #minimalistbaker so we can see all the deliciousness! of Seitenbacher vegetable broth and seasoning. The only change I’ll make next time is to not roast any lemon on the veggies because the lemon (despite using fresh-picked Meyer lemons which are sweeter than regular) became bitter rather than caramelized in the oven. I needed to blend the milk, garlic and flour with an immersion blender to get rid of the chunks and it was nice and creamy. And had made it as it has the most part just 30 minutes 20 recipes think. Pound asparagus, and is customizable into any shape you want, Pine nuts and Herbs s changed my!... 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