Asparagus is in season every spring for a short time so it’s great to make recipes when you can buy it from your local farmer’s market or grocery store. This pasta will give you all the late spring feels and I paired it with my favorite brown rice pasta with green peas, which I get frozen to save time and money. This pasta is super simple and seasoned with fresh lemon juice and my 4 ingredient vegan parmesan.
For this recipe, you will need:
Spaghetti: I used gluten free brown rice spaghetti, but any pasta works
Olive Oil: I like to use EVOO (extra virgin) because it’s not refined or processed
Asparagus: I recommend taking advantage of when this is in season for the best tasting version of this recipe
Garlic: this has so many healthy benefits including boosting your immune system
Green Peas: I like to use frozen peas to save time and money
Parsley or Dill
Red Pepper Flakes: this adds a bit of spice to this dish so omit if you don’t like spice
Lemon Zest + Juice
Salt: I go light on the salt, but you can add more to taste
Vegan Parmesan: this recipe makes more than what you need for this recipe, but you can store it in an airtight container in the refrigerator for up to 1 week and use it in many of my vegetarian recipes
Tips:
- To store raw asparagus, trim bottoms and store upright in a large jar with about 1 inch of water at the bottom
How to Store:
- Store leftovers in the refrigerator in an airtight container for up to 2 days.
Other pasta recipes to try:
Tahini Mushroom Chickpea Pasta
Asparagus Lemon Pasta with Peas
Cooking & Baking Supplies
- Food Processor
Ingredients
- 12 oz gluten free spaghetti
- 4 tbsp olive oil (1 tbsp to saute asparagus, 3 tbsp to coat pasta)
- 1 bundle asparagus, cut into 2 inch pieces
- 3 garlic cloves, minced
- 1 cup cooked green peas
- 1 tbsp parsley or dill, chopped
- sprinkle of red pepper flakes (optional)
- 2 tbsp lemon juice
- 1/2 tsp salt
- 1 tbsp vegan parm
- 1 tbsp lemon zest
Vegan Parmesan
- 3/4 cup cashews
- 2 tbsp nutritional yeast
- 1/4 tsp garlic powder
- 1/2 tsp salt
Instructions
- In a food processor mix together all vegan parm ingredients until they are finely processed and set aside.
- Cut and prepare your asparagus, garlic, and parsley or dill.
- Boil water and cook the pasta according to the package instructions. Add in a splash of olive oil in the water to help pasta from sticking together.
- In a medium pan over medium heat, add 1 tbsp of olive oil and your asparagus and saute for 5-7 minutes until they are soft and cooked through.
- Add in the minced garlic and peas to the pan and cook for 2-3 minutes.
- Add in parsley or dill and mix everything together. Reduce to low heat.
- Once pasta is done cooking, drain the water and add the pasta to the pan with the asparagus mixture. Sprinkle red pepper flakes, lemon juice, ½ tsp salt and 3 tbsp of olive oil and mix everything together well.
- Remove pan from heat, top with lemon zest and vegan parm and ENJOY!
