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Vegan Lemon Asparagus Pasta with Pea Shoots

A close-up of Vegan Lemon Asparagus Pasta tossed in a creamy sauce and topped with bright green pea shoots.
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A light and fresh vegan pasta dish featuring bright lemon, tender asparagus, and delicate pea shoots, made creamy without dairy.

Ingredients

Scale
  • 12 oz pasta (linguine or spaghetti)
  • 1 bunch asparagus (about 1 lb), trimmed and cut into 1-inch pieces
  • 1 cup raw cashews, soaked in hot water for 30 minutes
  • 1/2 cup reserved pasta water
  • 1/4 cup fresh lemon juice
  • 2 tablespoons nutritional yeast
  • 1 tablespoon lemon zest
  • 2 cloves garlic, minced
  • 1/4 cup olive oil
  • 1/2 teaspoon salt, or to taste
  • 1/4 teaspoon black pepper, or to taste
  • 2 cups fresh pea shoots
  • 1 tablespoon olive oil (for sautéing)

Instructions

  1. Cook the pasta according to package directions until al dente. During the last 3 minutes of cooking, add the cut asparagus to the boiling water with the pasta.
  2. Reserve 1/2 cup of the starchy pasta water before draining the pasta and asparagus. Set aside.
  3. While the pasta cooks, prepare the vegan cream sauce. Drain the soaked cashews and place them in a high-speed blender.
  4. Add the reserved pasta water, lemon juice, nutritional yeast, lemon zest, minced garlic, salt, and pepper to the blender. Blend until completely smooth and creamy. Add a tablespoon of water if needed to reach a smooth consistency.
  5. Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the drained pasta and asparagus to the skillet.
  6. Pour the cashew cream sauce over the pasta and asparagus. Toss gently to coat everything evenly. Cook for 1-2 minutes until the sauce is heated through. Do not boil.
  7. Remove the skillet from the heat. Add the fresh pea shoots and toss quickly until they just begin to wilt. The residual heat will cook them slightly.
  8. Taste and adjust salt and pepper if necessary. Serve immediately.

Notes

  • Soak cashews in boiling water for 30 minutes for the creamiest sauce result. If you do not have a high-speed blender, soak them longer.
  • For a richer flavor, roast the asparagus at 400°F for 10 minutes before adding it to the pasta water for the last few minutes of cooking.
  • If pea shoots are unavailable, use baby spinach or arugula, adding them at the same time.

Nutrition

Find it online: https://tastytipster.com/vegan-lemon-asparagus-pasta-with-pea-shoots/