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
Servings: 4
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 chopped onion
- 2 oz sliced mushroom optional
- 7 oz firm tofu or silken tofu
- 1 cup non dairy milk such as almond or soy
- 2 tbsp lemon juice
- zest of half a lemon
- 1/4 tsp onion powder
- 1/4 tsp ground mustard
- 1-2 tbsp nutritional yeast
- 1/2 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 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.
Video
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.
Asparagus subs: use sliced mushroom or zucchini or any other veggie or just spinach.
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
Calories: 325kcal | Carbohydrates: 51g | Protein: 17g | Fat: 6g | Sodium: 381mg | Potassium: 468mg | Fiber: 6g | Sugar: 4g | Vitamin A: 870IU | Vitamin C: 10.8mg | Calcium: 194mg | Iron: 4.3mg