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This vegan pasta makes a light and refreshing Spring meal.
Unlike its cream-based counterparts, this sauce gets its creaminess from pureed cauliflower, along with a boost of nutrients like vitamin C, vitamin K, folate, and vitamin B6. Paired with a touch of tart lemon juice, freshly ground black pepper, and tender asparagus, I can’t get enough of this refreshing combination. For those of you watching your fat intake, this vegetable-based sauce is also incredibly low in fat and calories!
You could serve this creamy sauce over any noodle you like. I used a quinoa-based pasta for a heartier meal, but I think it would also work over vegetable “noodles” made using a spiralizer. You could easily add in any other veggies you like, too!
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Creamy Lemon & Asparagus Pasta (Vegan)
Serves 2-4
Adapted from Creamy Cauliflower Alfredo
Ingredients:
2 teaspoons coconut oil, divided
3 cloves garlic, minced
1 pound cauliflower florets
1 cup water
1/3 cup almond milk (or more water)
3 tablespoons fresh lemon juice
1 1/2 teaspoons sea salt
Freshly ground black pepper
1/2 yellow onion, chopped
1 bunch asparagus, woody ends removed and cut into 1-inch pieces
1 pound gluten-free pasta, or a vegetable-based noodle of your choice
Directions:
Prepare the pasta according to the package directions and set aside.
To prepare the creamy lemon sauce, melt 1 teaspoon of coconut oil in large pot (with a lid) over medium heat and sauté the garlic until fragrant, about 1 minute. Add in the cauliflower florets and 1 cup of water, and bring it to a boil. Cover the pot with a lid and reduce the heat to a simmer, steaming the cauliflower until it’s very tender, about 10 to 15 minutes. Once the cauliflower is easily pierced with a fork, transfer the contents of the pot to a blender (including the liquid) and add in the almond milk, lemon juice, sea salt, and black pepper, to taste. Carefully blend the sauce until silky smooth, being careful to cover the vent of the blender lid with a dish towel, to help release the steam pressure. Set aside.
In the same large pot, melt the other teaspoon of coconut oil over medium heat and sauté the onion for 5 minutes. Add in the asparagus, and continue sautéing until tender, about 8-10 more minutes. Add in the cooked pasta and pour the creamy cauliflower sauce into the pot, stirring well to combine. Season the pasta with additional salt and pepper, if needed, and serve warm.
Ingredients
- 2 teaspoons coconut oil , divided
- 3 cloves garlic , minced
- 1 pound cauliflower florets
- 1 cup water
- 1/3 cup almond milk (or more water)
- 3 tablespoons fresh lemon juice
- 1 1/2 teaspoons sea salt
- Freshly ground black pepper
- 1/2 yellow onion , chopped
- 1 bunch asparagus , woody ends removed and cut into 1-inch pieces
- 1 pound gluten-free pasta
Instructions
- Prepare the pasta according to the package directions and set aside.
- To prepare the creamy lemon sauce, melt 1 teaspoon of coconut oil in large pot (with a lid) over medium heat and sauté the garlic until fragrant, about 1 minute. Add in the cauliflower florets and 1 cup of water, and bring it to a boil. Cover the pot with a lid and reduce the heat to a simmer, steaming the cauliflower until it's very tender, about 10 to 15 minutes. Once the cauliflower is easily pierced with a fork, transfer the contents of the pot to a blender (including the liquid) and add in the almond milk, lemon juice, sea salt, and black pepper, to taste. Carefully blend the sauce until silky smooth, being careful to cover the vent of the blender lid with a dish towel, to help release the steam pressure. Set aside.
- In the same large pot, melt the other teaspoon of coconut oil over medium heat and sauté the onion for 5 minutes. Add in the asparagus, and continue sautéing until tender, about 8-10 more minutes. Add in the cooked pasta and pour the creamy cauliflower sauce into the pot, stirring well to combine. Season the pasta with additional salt and pepper, if needed, and serve warm.
Nutrition
Per Serving: Calories: 489, Fat: 8g, Carbohydrates: 96g, Fiber: 10g, Protein: 13g
Enjoy!
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Reader Feedback: What’s your favorite pasta dish?
Loved this pasta dish and was able to get my non-vegan husband to try it as well and plate was wiped clean. Recipe made mare than 2 servings, added some sun dried tomatoes the next day and was very tasty. Sauce was a little thick, added some reserved pasta water to thin it out. Will definitely be making this again.
It was delicious but my kids didn’t eat it……
This sauce was delicious. I put it over roasted squash instead of the pasta. Though I’d love to try it with that and asparagus as well. I think if I make just the sauce again, I’ll puree the onion in with the cauliflower instead of leaving it diced and cooked separately.
Can olive oil be substituted for the coconut oil?
Sure!
It was delicious, but I did make a few changes. I used regular milk and sunflower oil for frying. And I also used half of the amount of lemon juice and instead of asparagus I used edamame or green peas. Everything came out great. I love the fact that I can now use cauliflower to make a sauce. And my 3.5 year old loves it.
I was wondering what the nutritional information is, i am counting calories. thank you
Do you think coconut milk would be a decent substitute? We’re not fans of almond milk.