Add a healthy pinch salt and pepper and whisk. Hi Athina, it might have a slight coconut taste, but if you combine coconut milk and broth, maybe it will work? Thanks Dana! must try raw & this recipe!! I def. Can other milk be substituted? One serving including soy curls contains 319 calories, 3g fat, 58g carbohydrates, 6g fiber, 20g protein, 348mg sodium. Thanks so much for sharing this recipe! My husband and I decided to start a vegan Monday tradition, and this was my first attempt at vegan cooking. I think I’ll try the oat milk. hmm, I wouldn’t do it, personally. :D. Oh my wow this is so good!! Yum! Thank you! We’re so glad you enjoyed it! Thanks so much! I hate to be dense, but are the roasted lemon slices meant to be eaten, or just for pretty? I bet this is just as tasty! We know better now, but a… Rinse with cold water after cooking. I made this last night. Store leftovers in the refrigerator for up to a few days. Definitely made sauce creamier to use the nutritional yeast and use an immersion blender or I just dumped it in my nutribullet for a few seconds and then back in the pot to thicken a bit more. Would make this again. Much Love, AnnCates xx Leftovers are a dream. Them I drained the pasta, chopped the asparagus and added everything together. Mine definitely didn’t look as good as any of the pictures which sucked but was mostly my fault. Simple, light, delicious. We eat whole-food vegan and avoid the use of added salt-oil-sugar (SOS). Start cooking the pasta. I used green beans from my CSA but prepared them the same way as the asparagus and it turned out great. Hello, I made this dish this evening and it was fantastic. I even cheated and topped this off with some cheese but that didn’t hit the spot either. Place soy curls and bouillon in a small saucepan and cover with water just until they begin to float. Since I don’t use oil, I substitute puréed cannellini beans for the bulk of the sauce with a tablespoon of tahini to add some richness. Very easy, very creamy. Cook for 7 minutes or until just tender. Vegan Lemon Asparagus Chickpea Pasta. Check the seasonings and add salt and black pepper to taste. Will make again! I added in some tomatoes & mushrooms after the garlic & before the sauce to give it a bit more nutrition, but overall super happy with such a simple & yum recipe! My husband is allergic to nuts. My sauce was a little bit on the thicker end which I did out of choice and I found I could even make a great dip out of it! I think a bit more lemon would be great too! Overall I was happy with it but next time I will try adding a little bit of something. I am not trying to be rude, or hate on you or your blog. It was very good, easy to make. I am not vegan, but I am severely lactose intolerant, so coming across this was wonderful. Thanks for sharing your experience, Alice! Have on its own, mix with some fresh… AMAZING!! Love your recipes!!! It was delicious! Just before it's done, scoop out and reserve 1 1/2 cup of the pasta water. I followed this recipe closely, I did saute a shallot with the garlic and pureed the sauce in a blender with a little cornstarch to thicken it up a little. I used unflavored, unsweetened almond breeze but the sauce tasted strange – oddly processed and almost chocolate-y. Thank you for sharing! This recipe sounds so good. You’re right – pasta sauce made from scratch is great :), I love that lemon/asparagus combination, and you’re so right, asparagus is great either roasted or raw! It has the most amazing flavor when roasted, and is even delicious raw! Boil the pasta in plenty of salted water according to package instructions. So good! Perhaps coconut cream? Also used chick pea pasta instead of regular, and spelt flour instead of all-purpose flour. I’m not a big asparagus fan (my husband is) but roasting the asparagus really made a big difference in the flavor. We also used penne since I couldn’t find whole wheat bowties. I used to live on jarred pasta sauces (and vending machine food) in my college years, so I was elated and pleasantly surprised to learn how easy it is to make it from scratch. Delicious and easy to make. Definitely worth trying! I did use the nutritional yeast in my sauce, and it really hit all the spots an Alfredo sauce does so I’ll be making this again and again as a healthier alternative. My biggest issue was with taste – I don’t know if cornstarch or almond milk had something to do with it, but the sauce had a strange aftertaste. So great to hear! I made your garlic sauce once and it was honestly one of the best sauces I’ve ever made. And it would easily work with other seasonal veggies. Cook pasta according to package directions. Everyone wanted seconds. Thanks for sharing! And if following a gluten-free diet, there are plenty of options for you as well. It was amazing even with the substitutions! Plus, it’s good for you. Once hot, add 3 Tbsp olive oil (amount as original recipe is written // adjust if altering batch size) and garlic. Ready in less than 20 minutes, this simple creamy lemon pasta with asparagus and peas is a delicious and satisfying vegan meal. We are so glad you enjoyed it! ), so subbed a bit of tahini for nutty, creamy flavor. I used gf spaghetti pasta instead and subbed flour for arrowroot. I didn’t even blend the sauce and it was great. I added fresh spinach and hot pepper flakes. The lemon and asparagus were delicious, but the almond milk and flour sauce with a few seasons and nutritional yeast had me feeling like… what the hell is missing here. This easy pasta comes together very quickly. Cook, stirring, until it boils and thickens slightly. Very easy and tasty :). Will def make again, it was super simple! Let us know how it goes! Spring is here which means new leaves on the trees, fresh flowers sprouting from the ground, and most importantly all the delicious spring vegetables you can eat.I love spring vegetables because they are a great base for any light and fresh dish for the warm season. Cheers*. So glad you enjoyed it, Elizabeth! This recipe is so simple and so good! I totally am digging asparagus right now! Sauce could be used for many recipes. I added dill and next time I will add some capers ❤️ Thanks for sharing!! In the meantime, bring a pot of water to a boil and salt generously. Thanks for sharing! Thank you! Made this tonight and it was soooo good! I made this tonight on the spur of moment, since I had all the ingredients. So creamy and yummy!! Will probably work. Thank you! I had to use quite a bit more flour than suggested for the sauce to thicken, but that’s okay. I love your blog. We have had the most success with the Trader Joe’s brand. This was so amazing! This recipe is a keeper! The sauce tasted like flour and almond milk, with a lot of lemon. Yes, they are essentially two names for the same product as far as i know. (i can eat salad greens without dressing). Just made it as tonight and this being the first true meal I’ve made from scratch I can say it was mouth-watering. Soy will impart an odd flavor. Uncover, add the garlic, and cook for a minute or two. I used a little too much garlic (my fault ) but it’s was still Cook the fettuccine or other pasta of choice. I would try it again…it’s soon good. Thank you. As far as a a tehinical thing, I can never print from your website from my iPhone. Thanks for sharing! So glad you enjoyed it Juley. Cut the bottoms into several pieces, and set aside to use in the pesto sauce. I will be running, not walking, to get the ingredients for this dish. This vegan creamy spring pea asparagus pasta is oh-so-satisfying and packed with fresh, feel-good ingredients. The lemon was a nice unique touch! Wow! I have a guy who loves chicken and I wouldn’t think it would change the amazing flavor everyone is talking about right?? Light (trimmed and washed // ~12 ounces as original recipe is written), (~5 cups as original recipe is written // see notes if GF*). Yes! This pasta is simple, requiring just 9 ingredients and 30 minutes! The pasta was good but a bit bland – onions, basil, or crushed red pepper would be a tasty addition. It was so simple! Let me know if you give it a try! Chickpea flour (worked great, swooped regular flour out as it’s impossible to get flour in London at the moment!) I made this tonight,I’m a newbie vegan and added a few extras; crushed walnuts, mushrooms and edamame beans,it’s delicious! This turned out delicious and I will definitely be making it again. Thank you for this recipe! Add 3 Tbsp flour (amount as original recipe is written // adjust if altering batch size) and whisk. Become an adult when you start making your own pasta sauce – it ’ s own and kept it.... 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