Creamy Lemon and Asparagus Pasta

Spring is in full swing and summer is just around the corner and that means asparagus season! Let’s celebrate by making some deliciously creamy lemon pasta topped with fried asparagus. The sauce itself is made with cashews for the ultimate vegan creamy base and flavoured with lemon zest and juice which gives it a super fresh flavour. I dare to say that this is a creamy pasta that is also refreshing. Plus it has lovely bites of asparagus for texture, flavour and beautiful green colour. It is like spring in a bowl as well as both easy and yummy – just the way I like it. And I hope you too!

Malin x

Creamy Lemon and Asparagus Pasta

Serves 4

INGREDIENTS:

For the lemon sauce:

1 cup cashew nuts

1 cup soy milk

1 lemon, zest and juice

1 garlic clove, minced

2 tbsp brine from a jar of capers

3 tbsp nutritional yeast

1 tsp onion powder

Salt and black pepper, to taste

For the asparagus:

500 g asparagus

1 tbsp olive oil

Salt and black pepper, to taste

To serve:

4 servings of linguine, cooked in salted water

1 lemon, zest only

Fresh basil

Brazil nut “parmesan”, optional

METHOD:

Cover the cashews with boiling hot water and soak for 15 minutes to soften them.

In the meantime boil the water for the pasta and start cooking it.

Add all the other sauce ingredients to the jug of a high speed blender. Once the cashews are finished soaking drain and rinse them. Add the rinsed cashews to the blender jug as well and blend on high until silky smooth. Set aside.

Clean the asparagus and remove the woody ends. Cut each spear into roughly three equal size pieces.

Heat the oil in a skillet and once it’s hot fry the asparagus for 4-5 minutes or until bright green and tender but still with a bite to it. Season with salt and black pepper and toss often.

Once the pasta is cooked drain it and return it to the pot. Pour the sauce over the pasta and toss to coat.

Mix in the fried asparagus or simply top the creamy pasta with it and grate the zest of one lemon over the top. Sprinkle with brazil nut “parmesan” if you wish and garnish with fresh basil leaves.

asparagus cashew cream creamy lemon linguine pasta spaghetti spring vegan
Related Posts
2 Comments

Add comment

© 2024 Good Eatings. All rights reserved

Privacy Preference Center

Privacy Preferences

When you visit any website, it may store or retrieve information through your browser, usually in the form of cookies. Since we respect your right to privacy, you can choose not to permit data collection from certain types of services. However, not allowing these services may impact your experience.

Privacy Policy

Required
You read and agreed to our Privacy Policy.

CDN

Required
For performance and security reasons, we use Cloudflare and MaxCDN as our CDN networks.

YouTube

We use the YouTube service to enable video content streaming on this site.