• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Vegan Richa
  • Home
  • Recipes
    • (new) Recipe Filters
    • Popular Recipes
    • Breakfast
    • Lunch / Dinner
    • Dessert
    • Indian
    • Instant Pot
    • Burgers
    • Pizza
    • Recipe Index
  • Videos
    • Instant Pot
    • Dessert
    • Holidays
    • Easy Vegan Meals
    • All Recipe Videos
  • CookBooks
    • Vegan Richa’s Instant Pot Cookbook(PREORDER NOW)
    • Vegan Richa’s Everyday Kitchen (Print & Digital)
    • Vegan Richa’s Indian Kitchen (Print & Digital)
  • Resources
    • How To Start A Food Blog
    • Resources for Food Bloggers
    • Vegan Subs & Resources
    • Our Vegan Journey and FAQs
    • Indian Pantry
    • Indian Dal / Lentil Names
  • Shop
  • About / Contact
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Home
  • Recipes
  • Videos
  • CookBooks
  • Shop
  • About
  • NEW! Instant Pot Cookbook
    • Bloglovin
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
    • YouTube
  • ×

    Home » main course

    Vegan Lemon Asparagus Pasta – 30 mins

    Published: Apr 7, 2019 by Richa 92 Comments

    Jump to Recipe   Print Recipe

    Vegan Lemon Asparagus Pasta – 30 mins! Creamy Lemon Alfredo style sauce with tofu with fettuccine and pan roasted garlic asparagus and more lemon. Vegan Nutfree Recipe. Can be Glutenfree. 17 gm of protein Jump to Recipe

    Vegan Lemon Asparagus Pasta - 30 mins! Creamy Lemon Alfredo style sauce with tofu with fettuccine and pan roasted garlic asparagus and more lemon. #Vegan #Nutfree #Recipe. Can be Glutenfree #VeganRicha #LemonAsparagusPasta 17 gm of protein

    Asparagus is abundant and in season. Fresh, crisp and delicious and this lemon asparagus pasta celebrates it perfectly! The pasta comes together in 30 minutes and has this luscious delicious zesty cream sauce. The sauce uses tofu, non dairy milk and herbs for the sauce, See below for soyfree option. Tofu makes the sauce so fluffy creamy! Lemon in various forms at various stages of the sauce, lemon juice and zest in the blended sauce, zest and lemon slices while simmering, make this sauce incredibly tasty! Hubbs couldnt believe it was tofu! and 2 serves went down within minutes.

    This Vegan Lemon Asparagus Pasta is all things Spring. Lemony, Creamy, satisfying and makes a great weeknight meal. The lemon pasta sauce is creamy and delicious. Adjust the flavor of the sauce while simmering to preference. Add a few tbsp of white wine for variation. Lets cook.

    Vegan Lemon Asparagus Pasta - 30 mins! Creamy Lemon Alfredo style sauce with tofu with fettuccine and pan roasted garlic asparagus and more lemon. #Vegan #Nutfree #Recipe. Can be Glutenfree #VeganRicha #LemonAsparagusPasta 17 gm of protein

    Ingredients and  Substitutions for Vegan Lemon Asparagus Pasta

    1. Tofu makes for a quick and creamy sauce! no soaking the nuts needed. It also picks up the lemon flavor amazingly. To make this soyfree, You can use 1/2 cup cashews with 1.5 cups non dairy milk instead. Or use 1 cup of steamed cauliflower and 2 tbsp pumpkin seeds.
    2. Use any pasta of choice and use glutenfree if needed.
    3. The recipe can be easily made without oil. Saute in broth instead.
    4. Lemon at various stages in various forms, zest and juice in the blended sauce, zest and slices added during simmering is what makes this sauce mindblowingly delicious. No subs there!

    Step by Step Photos

    The key is to multitask for the various components for a quick meal. Start by bringing a pot of water to a boil for the pasta. Meanwhile, Chop the garlic, onion, mushrooms if using and asparagus. Assemble the sauce ingredients.


    Ingredients for the Lemon Cream Sauce for our Vegan Lemon Asparagus Pasta
    Blend the sauce and set aside.
    Blended Lemon Cream Sauce for our Vegan Lemon Asparagus Pasta
    Add pasta to the boiling water. Heat oil in a skillet over medium heat. Add garlic and Cook for half a minute, then add asparagus, salt, pepper. Toss for a few seconds, then cover and steam until bright green. Transfer to a bowl.

    In the same pan add oil and then saute the garlic for a few seconds. Add onion and mushrooms and cook until translucent.
    Check on the pasta while the onion is cooking. The pasta should be done by now, drain, rinse with cold water and set aside.
    Ingredients in bowls for our Vegan Lemon Asparagus Pasta
    Asparagus roasted and steamed our Vegan Lemon Asparagus Pasta Onion and mushroom in a skillet for our Vegan Lemon Asparagus Pasta Once the onion is translucent. Add the blended sauce and simmer. Add the zest, slices, cooked asparagus and fettuccine and fold in. Toss well to coat all the pasta. Taste and adjust flavor. Switch off heat, but don’t take the pan off the stove. Cover and let sit for a few minutes for the flavors to meld.

    Plate portions, garnish with vegan parm, basil, black pepper/pepper flakes and serve as is or with some garlic bread.

    Vegan Lemon Asparagus Pasta - 30 mins! Creamy Lemon Alfredo style sauce with tofu with fettuccine and pan roasted garlic asparagus and more lemon. #Vegan #Nutfree #Recipe. Can be Glutenfree #VeganRicha #LemonAsparagusPasta 17 gm of protein Vegan Lemon Asparagus Pasta - 30 mins! Creamy Lemon Alfredo style sauce with tofu with fettuccine and pan roasted garlic asparagus and more lemon. #Vegan #Nutfree #Recipe. Can be Glutenfree #VeganRicha #LemonAsparagusPasta 17 gm of protein Pasta tossed with Lemon Cream Sauce for our Vegan Lemon Asparagus Pasta

    How to make Vegan Lemon Asparagus Pasta

    • Start cooking the pasta. Meanwhile, Asparagus is roasted for a minute with golden garlic, then covered to cook with the steam.
    • The sauce uses tofu and lemon, herbs and flavors. Tofu when blended makes for a silky creamy sauce!
    • Garlic, onion and mushroom are sauteed, the sauce added and simmered to thicken.
    • Then more lemon zest and lemon slices round up the flavor of this fabulous lemon cream sauce. Toss in the pasta and asparagus and serve!

    Vegan Lemon Asparagus Pasta - 30 mins! Creamy Lemon Alfredo style sauce with tofu with fettuccine and pan roasted garlic asparagus and more lemon. #Vegan #Nutfree #Recipe. Can be Glutenfree #VeganRicha #LemonAsparagusPasta 17 gm of protein

    More Pastas from the blog

    • Sundried Tomato and Garlic Pasta with Soy curls.So beautiful!
    • Garlic Pasta with Cajun Cauliflower  – super popular
    • Rose Sauce Farfalle – so Creamy!
    • Lentil Bolognese with Spaghetti.– Hearty
    • Cauliflower Parmesan Pasta Bake – sliced cauliflower, baked then dressed in vegan mozz, baked over pasta
    • Chickpea Chorizo, Quinoa shells in tomato sauce. GF – So Meaty.

    Vegan Lemon Asparagus Pasta plated on a white plate kept over linen napkin #Veganricha

    Vegan Lemon Asparagus Pasta - 30 mins! Creamy Lemon Alfredo style sauce with tofu with fettuccine and pan roasted garlic asparagus and more lemon. #Vegan #Nutfree #Recipe. Can be Glutenfree #VeganRicha #LemonAsparagusPasta 17 gm of protein
    Print Recipe
    5 from 35 votes

    Vegan Lemon Asparagus Pasta

    Vegan Lemon Asparagus Pasta - 30 mins! Creamy Lemon Alfredo style sauce with tofu with fettuccine and pan roasted garlic asparagus and more lemon. Vegan Nutfree Recipe. Can be Glutenfree. 17 gm of protein
    Prep Time10 mins
    Cook Time30 mins
    Total Time40 mins
    Course: Main Course
    Cuisine: American, Vegan
    Keyword: creamy lemon asparagus pasta, creamy lemon sauce for aspragus, lemon asparagus pasta
    Servings: 4
    Calories: 325kcal
    Author: Vegan Richa

    Ingredients

    • 8 oz fettuccine or other pasta , glutenfree pasta if needed
    • 1 tsp olive oil
    • 1 clove of garlic , finely chopped
    • 1 lb asparagus , chopped into 2 inch pieces, remove tough bottom stem
    • dash of salt and black pepper

    Lemon Cream Sauce:

    • 1 tsp olive oil
    • 3-4 cloves of garlic , finely chopped
    • 1/3 cup (53.33 g) chopped onion
    • 2 oz sliced mushroom optional
    • 7 oz firm tofu or silken tofu
    • 1 cup (236.59 ml) non dairy milk such as almond or soy
    • 2 tbsp lemon juice
    • zest of half a lemon
    • 1/4 tsp (0.25 tsp) onion powder
    • 1/4 tsp (0.25 tsp) ground mustard
    • 1-2 tbsp (1 tbsp) nutritional yeast
    • 1/2 tsp (0.5 tsp) salt
    • 1 tsp flour , use starch or rice flour to make glutenfree
    • 2 tsp italian seasoning (I like 1 tsp basil, 1/2 tsp parsley, 1/3 tsp rosemary)
    • zest of the other half of the lemon
    • 3-4 (3) thin lemon slices
    • pepper flakes ,black pepper, vegan parm for garnish

    Instructions

    • Cook the fettuccine according to instructions on the package, rinse in cold water and set aside. Heat oil in a skillet over medium heat. Add garlic and cook for half a minute.
    • Add asparagus, pinch of salt and black pepper and mix. Cover to cook/steam for 3 mins or until bright green. Transfer to a bowl.
    • Add oil to the same skillet over medium heat, add garlic and cook for a few seconds. Add onion and mushrooms and cook for 2 mins
    • Meanwhile, blend ingredients from tofu to flour until smooth. Add the blended sauce to the skillet, add herbs, and mix in. Bring to a simmer. Fold in the rest of the lemon zest, lemon slices. Taste and adjust salt and flavor with additional salt , garlic powder, herbs and some black pepper if needed.
    • Add the the cooked pasta and 2/3 of the asparagus and mix in. Cover and take off heat and let the flavors meld for 2 mins.
    • Garnish with pepper flakes, black pepper and fresh basil and optional vegan parm and the cooked asparagus. and serve.

    Notes

    Soyfree, You can use 1/2 cup cashews with 1.5 cups non dairy milk instead. Or use 1 cup of steamed cauliflower and 2 tbsp pumpkin seeds.
     
    Gluten-free: Use glutenfree pasta of choice and use rice flour or cornstarch instead of flour in the sauce.
     
    Nutrition is for 1 serve

    Nutrition

    Nutrition Facts
    Vegan Lemon Asparagus Pasta
    Amount Per Serving
    Calories 325 Calories from Fat 54
    % Daily Value*
    Fat 6g9%
    Sodium 381mg17%
    Potassium 468mg13%
    Carbohydrates 51g17%
    Fiber 6g25%
    Sugar 4g4%
    Protein 17g34%
    Vitamin A 870IU17%
    Vitamin C 10.8mg13%
    Calcium 194mg19%
    Iron 4.3mg24%
    * Percent Daily Values are based on a 2000 calorie diet.

    Sharing is caring!

    Share on Pinterest Share on Facebook Share on WhatsApp Share on Twitter Share on Email
    « Vegan Lentil Sloppy Joes Instant Pot (Saucepan Option)
    Tofu Bhurji – Vegan Bhurji (Indian Breakfast Scramble) »


    ⭐️⭐️⭐️⭐️ If you Love the Recipe, Please consider rating it using stars in comments! It helps readers and helps more people find the recipe online! I love hearing from you all! ⭐⭐⭐⭐

    Reader Interactions

    Comments

      Leave a Comment and Rating Cancel reply

      If you Love the Recipe, Please consider rating it using stars in comments! It helps readers and helps more people find the recipe online and I love hearing from you all!

      Your email address will not be published. Required fields are marked *

      Recipe Rating




      This site uses Akismet to reduce spam. Learn how your comment data is processed.

    1. Christina Papulis

      March 23, 2023 at 4:30 pm

      5 stars
      This was absolutely delicious! It came together in 30 minutes. (I omitted the onion, yet the flavors were spot on). We will be passing this recipe around and making it often.

      Reply
      • Vegan Richa Support

        March 24, 2023 at 8:02 pm

        yay!

        Reply
    2. Heidi B

      March 23, 2023 at 1:54 pm

      5 stars
      Just made this as I had some asparagus to use. It was quick, easy and delicious. I probably should have blended for a bit longer to make the sauce look better – but it tasted amazing!

      Reply
      • Vegan Richa Support

        March 24, 2023 at 8:03 pm

        yay!

        Reply
    3. Kim

      February 09, 2023 at 5:41 pm

      5 stars
      This was a perfect dish that felt perfect for an early Spring meal. We added a few different veggies to give it more weightiness. Loved it – thank you!

      Reply
      • Vegan Richa Support

        February 13, 2023 at 6:36 pm

        Wonderful!

        Reply
    4. Bethany B.

      August 20, 2022 at 5:03 pm

      5 stars
      Yum! This was so easy and delicious. I love the concept of using tofu as the base for a sauce instead of cashews and the lemon + asparagus combination was of course delicious. Definitely worth making again. 🙂

      Reply
      • Vegan Richa Support

        August 22, 2022 at 12:33 pm

        its a nice change

        Reply
      • Valerie

        November 16, 2022 at 1:50 pm

        5 stars
        Excellent! Quick and easy just as described! Thank you, Richa!

        Reply
        • Vegan Richa Support

          November 17, 2022 at 10:19 pm

          I’m so glad you enjoyed.

          Reply
    5. Caryn

      June 02, 2022 at 4:32 pm

      My sauce curddled. 🙁 What did I do wrong? I used soy milk, silken tofu, fresh squeezed lemon and all purpose GF flour.

      Reply
      • Richa

        June 11, 2022 at 8:57 pm

        I think it’s either the soy milk or the gf flour. The flour doesn’t thicken like regular flour so the lemon might have got the time to react with the soymilk. It’s prob mot curdled but just separated.,you can add cornstarch and cook to thicken it. Blending it really well also would help in the future , also blend in 2 tsp cornstarch

        Reply
    6. Heather

      April 03, 2022 at 7:21 am

      5 stars
      I was looking for a spring dinner party pasta dish and this hit the mark! I made this as written for a trial run. Loved it! For the dinner party of all non-vegans (except me), including at least one non-veggie lover, I decided to make it without asparagus and with spinach on the side. I encouraged mixing the spinach in with the linguini and sauce. It was a hit! Perfect amount of lemon and garlic flavor, so creamy. Also quick and easy enough to make this for weeknight dinners.

      Reply
      • Vegan Richa Support

        April 06, 2022 at 10:51 am

        sounds like a great 🎊 party

        Reply
    7. Gabriela

      February 08, 2022 at 7:51 pm

      5 stars
      This recipe was absolutely delicious 😋 super easy too! I will be making this again soon!

      Reply
      • Vegan Richa Support

        February 13, 2022 at 6:07 pm

        glad to hear it

        Reply
    8. Tiffany

      December 13, 2021 at 10:21 am

      I am still new to using tofu. Do I need to press it before I use it for this recipe?

      Reply
      • Vegan Richa Support

        December 13, 2021 at 2:40 pm

        not when blending into a sauce – press is a good idea when sauteeing or baking to crisp it up

        Reply
    9. Roseann Magda

      June 15, 2021 at 5:55 pm

      5 stars
      Very good! It took longer than the 30 minutes for me to make it, but it was time well spent. This recipe is a keeper.

      Reply
    10. Dee Hughes

      May 16, 2021 at 7:18 am

      5 stars
      Made this last night for dinner and it was delicious. The creamy, lemon sauce is so simple and so tasty. I added some cherry tomatoes and spinach that I had in the fridge. I

      Reply
      • Richa

        May 16, 2021 at 7:37 am

        Awesome

        Reply
    11. Michelle

      May 13, 2021 at 3:38 am

      5 stars
      This was FANTASTIC! It’s asparagus season so I was looking for something different to make with my surplus. I used the cashew substitution (instead of tofu) and wow! The sauce is delicious. My husband said it tasted like a pasta dish from a high end (expensive) restaurant! Now I am looking forward to enjoying the leftovers!

      Reply
      • Richa

        May 14, 2021 at 1:24 pm

        Yay!

        Reply
    12. Felicia

      April 28, 2021 at 2:30 pm

      5 stars
      The asparagus add such a great lightness to this dish, and I loved how tart it was. If I were to make it for guests I might leave out a bit of the lemon indicated to add but for myself it was perfect and very spring-like!

      Reply
    13. Leslie

      April 15, 2021 at 6:30 pm

      5 stars
      This tastes delicious! If I made a double batch, do you know if I could freeze half of it for a quick meal later?

      Reply
      • Vegan Richa Support

        April 17, 2021 at 2:28 pm

        thank you, yes, taht would work

        Reply
    14. Hannah Reyes

      January 19, 2021 at 9:42 am

      5 stars
      Sauce needs WAY MORE seasoning/garlic. Great recipe otherwise! I had fun making it.

      Reply
      • Richa

        January 19, 2021 at 9:44 am

        this happens because of the different brands of tofu. Some foods are a lot more strong flavored and overshadow the flavors. Adjust during simmering to preference

        Reply
    15. Lynley

      January 10, 2021 at 10:09 pm

      5 stars
      I’ve made this recipe several times for home and for others. It’s a winner and has made it onto my repeat recipes document. The simplicity of the recipe belies the wow factor! I’ve had nothing but compliments. Thank you!

      Reply
    16. Alicia

      October 08, 2020 at 6:32 am

      5 stars
      Made this again; it is so good!! I didn’t have mushrooms, but added roasted zucchini and yellow squash along with the asparagus and some fresh cherry tomatoes. Thanks for another winner!

      Reply
    17. Nina

      July 15, 2020 at 3:45 am

      5 stars
      If making the cashew with milk do I still use silken tofu? I am halving and making it for 2 people, any ideas what I can use rest of tofu up on. I’m quite new to tofu silken Thanks

      Reply
      • Richa

        July 15, 2020 at 1:44 pm

        If using cashews you don’t need to use silken tofu. If you do use the tofu then you can use the remaining for a Mousse or other sauces

        Reply
    18. Sandra

      June 25, 2020 at 6:51 am

      5 stars
      A wonderful fresh celebration of spring!

      Reply
    19. lisa

      June 20, 2020 at 9:18 am

      5 stars
      LOVE – love using tofu as the base instead of Cashews to keep the calories down!

      Reply
    20. Carole

      June 08, 2020 at 4:33 pm

      5 stars
      This is a favorite at our house! So good

      Reply
      • Vegan Richa Support

        June 08, 2020 at 7:15 pm

        great Carole, thanks! I”m glad that everyone enjoyed it

        Reply
    21. Kelly Koepp

      May 08, 2020 at 7:25 am

      5 stars
      I cannot wait to make this for a group! My son loves chicken alfredo, I think he would love this. I most likely will add a little more asparagus and mushrooms. This is so tasty! I went no oil and it feels like you are cheating, even when you’re not.

      Reply
      • Vegan Richa Support

        May 08, 2020 at 11:14 am

        thank you, exactly – great taste doesn’t have to mean many calories and you can never have too many veggies

        Reply
    22. Heena

      May 06, 2020 at 8:01 am

      5 stars
      This was delicious! I didn’t have enough asparagus so I added broccoli and red bell peppers. I used penne pasta, the sauce perfectly nestled into the creases of the pasta. The tofu sauce is pure genius.

      This was my first Vegan Richa recipe, I can’t wait to try the others!

      Reply
      • Vegan Richa Support

        May 06, 2020 at 11:19 am

        amazing !! thank you. yes sauces and pastas are best when they compliment/match each other. Nice adaptation with the broccoli and peppers

        Reply
    23. Lindsay

      July 18, 2019 at 4:19 pm

      5 stars
      Delicious!!! I just made this and I’m glad I doubled the recipe so we can enjoy it again tomorrow. I have been searching for a nut free alfredo type of sauce and i can’t believe i never considered tofu. Silken tofu made it soooooo smooth and creamy!

      And i made these one the side. 🙂

      https://www.veganricha.com/2015/11/easy-dinner-rolls-no-yeast.html

      Reply
      • Richa

        July 18, 2019 at 11:32 pm

        awesome

        Reply
      • Jeffy, (Plant Based Bro)

        August 07, 2019 at 7:09 am

        5 stars
        Great dish Richa! Made a double recipe and the leftovers tasted better every time I heated some up. Made a video of the process too… Thanks for all the great recipes! You crush it every time!
        Cheers!

        Reply
        • Richa

          August 07, 2019 at 10:12 am

          Thats a cool video! Glad you loved it!

          Reply
          • Jeffy

            August 07, 2019 at 9:09 pm

            Thanks for watching! Cheers!

            Reply
    24. dana

      July 09, 2019 at 8:27 pm

      5 stars
      Just made this using 6 servings (for 3 people). Delicious! Had to use spaghetti noodles, & no asparagus so the following is for the sauce only:

      did not have lemon for zest so used 6 TB organic lemon juice & ended up adding more to taste; left out mushrooms (1 son does not like); used 14 oz block extra firm tofu, pressed (what I had & the only size I’ve ever seen it in); 8 cloves garlic; 1 small yellow onion; 2 cups soy milk; couldn’t be bothered figuring out how much .38 tsp was so I guesstimated on parsley, basil & rosemary as well as onion powder (used dehydrated onion, didn’t feel like grinding to a powder prior to putting in blender) & ground mustard. 1 tsp salt and 3 TB nutritional yeast & 6 tsp of tapioca flour/starch in hopes of thickening the sauce. Even heating did not thicken it enough (for me) but I didn’t want to add more flour and end up tasting the flour.

      I did not like the way it tasted with the nutritional yeast but I had not finished adding things to taste. Once I was finished I couldn’t taste the nutritional yeast at all. Will omit next time.

      Heated it up in my vitamix and I almost swooned when I tasted it! I asked my son if he liked it (he loves pasta and all carbs). He said it tasted “alright”. I think it was a “teenager thing” because as I was writing the review he came back for a LARGE second helping, even asking if it was ok for him to take so much. I had already eaten my small portion and he had determined there was enough left in the pot for his brother.

      My pasta loving son is a junk food vegetarian. I’ll cook something he says he likes for dinner, and he has been known to eat an entire box of Cheez Its instead. So this is definitely being fixed for dinner at least twice a week at this house! Once with asparagus, since it’s “alright” and once with brussel sprouts which he actually likes.

      Reply
      • Richa

        July 10, 2019 at 10:50 am

        awesome!

        Reply
    25. Crissie

      June 22, 2019 at 2:31 pm

      5 stars
      Just made this for dinner! Subbed in peas (it’s what I had), but I’m sure it was no less delicious!

      Reply
      • Richa

        June 22, 2019 at 3:21 pm

        yay!

        Reply
    26. Dana

      May 24, 2019 at 2:55 pm

      This so was good! Thank you for your wonderful recipe! I omitted the nutritional yeast and added capers. Will definitely be a repeat in our house. I had no idea that tofu would blend into such a creamy sauce!

      Reply
      • Richa

        May 24, 2019 at 3:17 pm

        awesome!

        Reply
    27. Pamela Ann Skinberg

      May 20, 2019 at 5:32 pm

      This was a big hit with my non-vegan friends. Everyone wanted the recipe. I used roasted garlic and about a teaspoon of miso paste (I put that stuff in everything) 🙂 for some extra oomph.

      For the herbs, I used basil, parsley and tarragon. I think I may have doubled up on the lemon and it was great!

      I used oat milk as I find it to be richer in both flavour and consistency, and soft tofu. This was really a great recipe and I will be using it as my basic cream sauce for everything. Game-changer.

      Reply
      • Richa

        May 20, 2019 at 6:01 pm

        awesome!

        Reply
    28. Brittany

      May 09, 2019 at 8:43 am

      Can I blend the sauce ahead of time and put it in the fridge until I’m ready to make it?

      Reply
      • Richa

        July 14, 2019 at 11:12 pm

        yes

        Reply
    29. Brittany

      May 09, 2019 at 8:36 am

      Can I blend the sauce ahead of time and put it in the fridge until I’m ready make it?

      Reply
      • Richa

        May 09, 2019 at 10:44 am

        Yes you can.there might be separation, but it will mix in when you heat it

        Reply
    30. Lauren

      April 28, 2019 at 5:31 pm

      5 stars
      This dish was so creamy and delicious! The mushrooms add a great flavor as well! I love so many of your recipes! Thank you for sharing – the hardest part of my weekly meal planning is narrowing down which delicious recipes I’ll make each week. This is definitely added to the favorites list!

      Reply
      • Richa

        April 28, 2019 at 10:46 pm

        awesome!

        Reply
    31. Liz

      April 19, 2019 at 6:44 am

      Hi,
      I’m looking forward to trying this! If I’m going to make the cashew version, do I use 1.5 cups of nondairy milk plus the 1 cup in the recipe, or just 1.5 cups total? Thanks!

      Reply
      • Richa

        April 19, 2019 at 10:23 am

        1.5 cups total

        Reply
    32. Rebecca

      April 17, 2019 at 11:24 am

      5 stars
      So unbelievably delicious!

      Reply
      • Richa

        April 17, 2019 at 11:47 am

        thanks!

        Reply
    33. Carly

      April 15, 2019 at 1:45 pm

      This recipe looks great I can’t wait to try it! Do you need the nutritional yeast or can it be made without it?

      Reply
      • Richa

        April 15, 2019 at 2:15 pm

        without is totally fine.

        Reply
    34. Pam Moore

      April 14, 2019 at 11:11 pm

      Made this tonight and loved how the lemon flavor came through the tofu cream sauce. My first time using tofu so wasn’t sure if I would like; absolutely loved it! I look forward to trying more of your recipes!

      Reply
      • Richa

        April 15, 2019 at 7:07 pm

        awesome!! thanks! you can use half tofu and half cashews for a more neutral flavor.

        Reply
    35. Meryl

      April 10, 2019 at 4:52 pm

      5 stars
      We loved this recipe! I included one portobello mushroom, and for the herbs used 1 tsp basil, 1 tsp rosemary, and 1/2 tsp oregano.

      Reply
      • Richa

        April 10, 2019 at 5:23 pm

        awesome!

        Reply
    36. Agata

      April 10, 2019 at 12:48 pm

      Oh we will!! And aim for leftovers. XX

      Reply
    37. Agata

      April 10, 2019 at 11:44 am

      My only issue is how to make 8oz of pasta feed 4. You’ve clearly not seen my kids eat. Thank you for all the wonderful recipes!!

      Reply
      • Richa

        April 10, 2019 at 12:07 pm

        😀 we are small portion eaters 🙂 you can double it or triple!

        Reply
    38. Alicia

      April 09, 2019 at 5:24 pm

      5 stars
      Made this! I made a small slurry of cornstarch and water to add to the sauce to thicken it. It’s delicious! I had some asparagus sitting in my fridge in water just waiting to be used and lemons coming out of my ears (tis the season here in AZ) — this was the perfect happy marriage for both. Thank you!

      Reply
      • Richa

        April 09, 2019 at 6:00 pm

        yay!!

        Reply
    39. Alice Mola

      April 09, 2019 at 12:54 pm

      Cant wait to try this!

      Reply
    40. Lou

      April 09, 2019 at 12:34 pm

      This looks incredible. Just one thing – Should you press the firm tofu before blending?

      Reply
      • Richa

        April 09, 2019 at 12:37 pm

        no pressing needed!

        Reply
    41. Emily

      April 08, 2019 at 12:31 pm

      5 stars
      Hi Richa –

      Such a good recipe! I love using lemon to brighten up pasta dishes for the spring time, and I liked the texture that the tofu gave!

      Reply
      • Richa

        April 08, 2019 at 3:18 pm

        thanks!

        Reply
    42. Rebecca

      April 08, 2019 at 11:47 am

      This sounds so delicious! Just wondering why not use silken tofu since it seams like that would be creamier? Thank you.

      Reply
      • Richa

        April 08, 2019 at 12:04 pm

        you can use silken too. i should add that option.
        I usually have firm lying around and i always use that. once blended both are creamy. I find that the firm adds more fluffy volume which i like.

        Reply
    43. Nancy

      April 08, 2019 at 4:49 am

      5 stars
      Hi Richa! This lemony pasta looks divine. I just received your Everyday Kitchen cookbook. It’s so beautiful! I can’t wait to read it from cover to cover, and try the recipes.

      Reply
      • Richa

        April 08, 2019 at 10:47 am

        awesome! thanks for getting the book!

        Reply
    44. Helyn Dunn

      April 08, 2019 at 3:42 am

      Looks amazing., Richa! Can’t wait to try.

      Reply
      • Richa

        April 08, 2019 at 10:48 am

        Thank you Helyn!

        Reply
    45. Zach

      April 07, 2019 at 7:55 pm

      5 stars
      Made and devoured! Next time I will be adding more garlic to the mushrooms/onions and maybe some garlic powder to the cream. Your recipe actually doesn’t mention how much garlic to add in with the mushrooms so I only used one clove (since I had initially chopped up two for the asparagus haha). Definitely would enjoy more though.
      I very rarely have a lemon flavored dish for dinner, I loved the light flavor!

      Reply
      • Zach

        April 07, 2019 at 7:57 pm

        Also great idea to use tofu for the sauce. No one would EVER guess tofu!

        Reply
        • Richa

          April 07, 2019 at 10:37 pm

          its so creamy and non tofu tasting!

          Reply
      • Richa

        April 07, 2019 at 10:36 pm

        awesome! oops yes, 3-5 cloves in the sauce.

        Reply
    46. Zoë

      April 07, 2019 at 10:08 am

      This recipe sounds delicious, and I’m keen to try it. I am pretty new to vegan cooking though, and I’m wondering if I go for the soy free version, do I have to soak the cashews before I blend them?

      Reply
      • Richa

        April 07, 2019 at 10:56 am

        thanks! yes soak them in hot water for 15 mins for smoother blending.

        Reply
      • Karuna

        December 28, 2020 at 3:32 pm

        5 stars
        The explanation quite understantable, step by step easy to follow and healthy recipe. Thanks and hopefully many menu will appear after this.

        Reply

    Primary Sidebar

    Hi, I'm Richa! I create flavorful plant based recipes that are inspired by my Indian upbringing, including many gluten-free, soy-free, and oil-free options.

    More about me →

    Amazon // Barnes & Noble // BAM! // Chapter Indigo // International
    vegan richa cookbook flavor companion
    My exclusive 16 Spice Set
    Vegan Richa's Everyday Kitchen Cookbook Now Available everywhere where Books are Sold | VeganRicha.com
    Amazon // Barnes & Noble // BAM! // Chapter Indigo // International

    FOLLOW US

    • Bloglovin
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
    • YouTube

    Vegan Richa 's Indian Kitchen Cookbook

    Amazon || Barnes & Noble || BAM! || IndieBound || Details & International

    Popular

    • 18 Best Vegan Recipes of 2022
    • Vegan Tofu Nuggets
    • Best Easy Vegan Recipes of 2021
    • Restaurant Style Aloo Gobi

    Amazon || Barnes & Noble || BAM! || Indigo || Book Depository

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • Terms Of Use
    • Copyright and Disclaimers

    Resources

    • Indian dals/lentils names
    • Indian pantry
    • Our vegan journey
    • Vegan Substitutes

    Newsletter

    • Sign Up! for emails and updates
    • Facebook
    • Instagram
    • YouTube
    • Twitter

    Contact

    • Recipe Index
    • My Favorite Things
    • Advertise, Work With Me

    Cookbooks

    • Vegan Richa’s Indian kitchen cookbook
    • Vegan Richa’s Everyday kitchen cookbook 
    • Vegan Richa’s Instant Pot Book

    All content on this blog is owned by Vegan Richa LLC.  Links on some posts are affiliate links for e.g. we are participant in Amazon services LLC Associates program. Vegan Richa is monetized in part through the use of such affiliate links. More Details

    Copyright © 2021 Vegan Richa