Vegan Lemon Asparagus Pasta

This Vegan Lemon Asparagus Pasta recipe is a satisfying meal that takes 30 minutes to make. Sautéed asparagus and protein-packed pasta, all get coated in a citrusy white bean pasta sauce. It’s a healthy and easy vegan pasta recipe that is full of fresh flavors.

Perfectly citrusy and creamy, that’s what this Vegan Lemon Asparagus Pasta recipe is all about. Oh and it’s super easy to whip up.

What makes this healthy and easy vegan pasta recipe stand out from the rest, is the luscious + lemony white bean pasta sauce. It’s super smooth and pairs perfectly with the pasta and the asparagus. 

Even though the entire dish comes together in under 30 minutes, it feels super fancy and will have everyone impressed at first bite. 

Why You’ll Love This Vegan Lemon Asparagus Pasta Recipe

• Quick & Easy: Made in one pot & ready in 30 minutes or less.
• Balanced Meal: With the protein & carbs from the pasta and white bean pasta sauce, as well as the veggies, this is a well-rounded meal that’s satisfying & nutritious.
• Great for Meal Prep: This dish stores well in the fridge, making it a great recipe to meal prep for quick dinners throughout the week.

Ingredients

• Organic White Beans: The main player for this Vegan Lemon Asparagus Pasta recipe. I used organic great northern beans, but you can certainly use any variety of organic white beans that you have on hand. 
• Organic Asparagus: Fresh, trimmed, & sautéed!
• Organic Low-Sodium Vegetable Broth: Any broth truly works and even water, if you’re in a pinch!
• Organic Spices + Condiments: Fresh lemon, nutritional yeast, garlic powder, onion powder, dried parsley, sea salt, and black pepper.. 
• Organic Penne Pasta: Essential! I love using pasta noodles that are made with one ingredient – chickpea flour. They taste just like the real deal and it’s high in protein. My favorite brands are Tolerant and Chickapea!

How To Make

1. Pasta. Cook the noodles according to package directions until al dente. Drain and set aside.
2. White Bean Sauce. In a high-speed blender, add all the sauce ingredients and blend until smooth and creamy.
3. Veggies. Heat a medium pot over medium-high heat, add asparagus and cook for 5 minutes. 
4. Make it Creamy. Turn off heat, stir in the white bean pasta sauce and pasta. Toss to combine. If needed, add in a little filtered water or vegetable broth to loosen the sauce.
5. Serve. Divide between bowls. Enjoy!

Tips for Making this Vegan Pasta Recipe Perfectly 

• Organic Noodles: Penne noodles can be swapped for any kind of pasta noodle that you have on hand!
• Protein Noodles: To amplify the protein, I love using pasta that are made with one ingredient – chickpea flour. They taste just like the real thing and it’s high in protein! My favorite brands are Tolerant and Chickapea!
• Organic Beans: I used organic great northern beans for this pasta recipe, but another variety of white bean will work, such as navy or cannellini. 

Storing & Reheating

As mentioned above, this recipe is perfect for leftovers & meal prep! Just be sure to let the pasta cool completely before transferring to an air-tight glass container. 

Fridge Storage. Transfer to an air-tight glass container in the refrigerator for up to 4 days. 

Reheating. To reheat, simply transfer the pasta to a saucepan on the stovetop over medium heat, adding a little extra filtered water as needed until warm.

More Vegan Pasta Recipes You’ll Love

• Creamy Vegan Mushroom & Asparagus Pasta
• Vegan White Spinach & Mushroom Lasagna Soup
• Vegan One Pot Pasta
• Vegan Mushroom Stroganoff
• Vegan Baked Cream Cheese Pasta

Sharing Is Caring!

If you make this recipe, please leave a review & rating below! I love hearing from you and it helps others learn more about the recipe too. Lastly, if you do make this recipe, don’t forget to tag me on Instagram! Be sure to follow along on Pinterest, Instagram, & TikTok for even more deliciousness & wellness tips!

Xoxo.

Christin.

Print