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–+ servings

Asparagus Lemon Pasta with Peas

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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Lunch & Dinner
Servings 2

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!
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