Creamy Vegan Asparagus Pasta
A decedent creamy pasta sauce that is completely vegan! Fresh asparagus add a really nice pop of texture to the pasta.
1 Tbsp. olive oil
4 cloves garlic, minced
1 lb. asparagus, roughly chopped
Salt and pepper, to taste
12 oz. pasta of choice
For the pasta sauce:
2 cloves garlic
8 oz. vegan cream cheese
1 cup unsweetened soy milk
2 Tbsp. nutritional yeast
2 Tbsp. lemon juice
Salt and pepper, to taste
Heat a large skillet over medium heat. Once hot, add olive oil, garlic and asparagus. Season with a pinch each salt and pepper and stir. Sauté for 6-8 minutes, stirring frequently, until the asparagus is tender. Remove from skillet and set aside. If you prefer more tender asparagus, cook longer until desired texture is reached. While the asparagus is cooking, bring a large pot of water to a boil and season with salt. Add pasta and cook according to package instructions, reserve some of the pasta water, then drain the pasta and set aside.
Meanwhile, make the pasta sauce. To a blender add the 2 garlic cloves, vegan cream cheese, soy milk, nutritional yeast, lemon juice, sea salt and black pepper to taste. Blend until creamy and smooth. Taste and adjust flavor as needed. Pour into the same skillet that you cooked the asparagus in. Heat the sauce over medium heat to warm until slightly bubbly, then reduce heat to low to keep warm. Stir occasionally. Add the asparagus mixture. Cook for 2-3 minutes. Add cooked drained pasta directly to the sauce along with some of the reserved pasta water. Stir to coat and enjoy immediately.
1 Tbsp. olive oil
4 cloves garlic, minced
1 lb. asparagus, roughly chopped
Salt and pepper, to taste
12 oz. pasta of choice
For the pasta sauce:
2 cloves garlic
8 oz. vegan cream cheese
1 cup unsweetened soy milk
2 Tbsp. nutritional yeast
2 Tbsp. lemon juice
Salt and pepper, to taste
Heat a large skillet over medium heat. Once hot, add olive oil, garlic and asparagus. Season with a pinch each salt and pepper and stir. Sauté for 6-8 minutes, stirring frequently, until the asparagus is tender. Remove from skillet and set aside. If you prefer more tender asparagus, cook longer until desired texture is reached. While the asparagus is cooking, bring a large pot of water to a boil and season with salt. Add pasta and cook according to package instructions, reserve some of the pasta water, then drain the pasta and set aside.
Meanwhile, make the pasta sauce. To a blender add the 2 garlic cloves, vegan cream cheese, soy milk, nutritional yeast, lemon juice, sea salt and black pepper to taste. Blend until creamy and smooth. Taste and adjust flavor as needed. Pour into the same skillet that you cooked the asparagus in. Heat the sauce over medium heat to warm until slightly bubbly, then reduce heat to low to keep warm. Stir occasionally. Add the asparagus mixture. Cook for 2-3 minutes. Add cooked drained pasta directly to the sauce along with some of the reserved pasta water. Stir to coat and enjoy immediately.