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Creamy lemon asparagus pasta

Creamy lemon asparagus pasta

Creamy lemon asparagus pasta is a tasty and easy dish for these days where you’re probably cooking a much more than usual. It’s tangy, creamy, and super filling. Perfect with a side of vino, toasted bread, and good company.

Creamy lemon asparagus pasta is a tasty and easy dish for these days where you’re probably cooking a much more than usual. It’s tangy, creamy, and super filling. Perfect with a side of vino, toasted bread, and good company.

Recipe

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0
min
Prep Time
0
min
Cook Time

Serves

2-4 people

Difficulty

Beginner

Creamy lemon asparagus pasta

Creamy lemon mustard asparagus pasta

Ingredients 

  • whole-wheat spaghetti
  • 1/2 cup cashews soaked in 400ml coconut cream
  • 1 1/2 tbsp corn starch
  • 2 tbsp nutritional yeast
  • juice of half a lemon
  • 1 tbsp dijon mustard
  • 1/2 tsp garlic flakes
  • 1/2 tsp salt
  • Pepper to taste

Charred asparagus

  • Bunch of fresh baby asparagus or broccoli florets
  • olive oil
  • Juice of half a lemon
  • salt and pepper to taste
  • almond flakes

Method

  1. For the sauce place the soaked cashews (soak for at least an hour) with the coconut milk, dijon mustard, nutritional yeast, corn starch, lemon juice, garlic flakes, salt, and pepper in a blender and blend the sauce until smooth. 
  2. Cook the spaghetti in boiling water with some olive oil and salt until al dente.
  3. Grill the asparagus in the oven or in a griddle pan with olive oil for 5-8 minutes, add the lemon juice, salt, and pepper five minutes or so before removing. 
  4. Drain the pasta and add in the sauce, and let it thicken for a few minutes cooking it on low, once ready serve with the charred asparagus and almond flakes. 

Hope, you love this super easy and creamy recipe. It’s been my go-to lately!

M*

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