Hi Athina, it might have a slight coconut taste, but if you combine coconut milk and broth, maybe it will work? Let us know how it goes! Please note, I did NOT add candy or french fries to this dish, lol. Would make this again. Seriously, drool worthy! Delicious and easy to make. Loved this! Its all i have on hand? Add 3 Tbsp flour (amount as original recipe is written // adjust if altering batch size) and whisk. I bet this is just as tasty! Aside from adding a bit of tumeric and cayenne pepper to spice it up a bit, I made it exactly as described (including the optional 2 tbsp nutritional yeast). Oh my GOD this is SO good! Drain pasta and return to pan. I made this last night with spaghetti instead of bow tie pasta and roasted mushrooms instead of asparagus. … Will make again. Rinse with cold water after cooking. Aw, thanks Christina! Everyone who ate also enjoyed it very much! I def. ), so subbed a bit of tahini for nutty, creamy flavor. I have a guy who loves chicken and I wouldn’t think it would change the amazing flavor everyone is talking about right?? Cheers, Thanks so much for the lovely review, Jorge. It was good but I felt it needed something. Blend until creamy and smooth, using the “puree” or “liquify” setting if possible. Hi, this was my first attempt at making a creamy pasta sause from scratch. We finished our lunch happy! Hmm, not sure! Other than that it was perfect! :D. Oh my wow this is so good!! This was amazing! 1 Remember back when dousing some iceberg lettuce with ranch dressing was considered healthy? I made this for the second time last night and it is a real keeper. That way it doesn’t add extra liquid to the asparagus and prevent it from roasting. defintiely one of the best pasta dishes i’ve seen in a while – so fresh & creamy.. a recipe i will be recreating. Hmm, and added garlic powder for a quicker and more potent garlic taste. by Lindsay Robeson | March 26, 2019. Glad you enjoyed it, Aubrey. This eliminates the need for thickener like arrowroot or the like and is super easy since the canned beans and tahini are already cooked. Fresh, easy, and full of zesty lemon and the zing of garlic. of Seitenbacher vegetable broth and seasoning. this was horrible :C everyone hated it, including me. I have oat, coconut, and “Ripple” pea protein milk on hand. All nutritional calculations use. have you ever grown it or seen it growing in a garden? Everything fell together so nicely: The asparagus was finished cooking as the sauce was finished thickening and the pasta was ready just in time. I had no nutritional yeast (haven’t been able to find any at the supermarkets in Australia, still looking! Boil water in a saucepan and add a little bit of salt and broccoli, cut into small florets. Thank you! I love asparagus. Remove from heat and pour cashews into the water. We have had the most success with the Trader Joe’s brand. I would recommend adding another tablespoon of nutritional yeast. This is delicious!! Cook the fettuccine or other pasta of choice. Anyways, thanks for the delicious recipe! I always make extra sauce for creamier dishes. So glad you enjoyed it Juley. The weather is crisp and Christmas is less than a week away, and one of my favorite meals to make this time of year is a big, warm, bowl of pasta. I added cherry tomatoes, which I roasted w the asparagus and lemon…Also I only had reg soymilk, but it was still good. This is so simple, yet completely flavorful. Followed the recipe exactly and it was nicely creamy but I think the taste will depend a lot on your almond milk. Sautéed asparagus, mushrooms, and garlic combine with pasta and a light fat-free sauce in this delicious plant-based meal. Question for the cook (or anyone else who has made the dish): Would you recommend the sauce to non-vegans as well, or is this not the best intro to vegan cooking for non-vegans? I forgot to add the lemon to the asparagus before roasting it so I added it after it came out of the oven. I also added half an onion. I didn’t even blend the sauce and it was great. I have made it since adding 1/2 cup white wine and a bit of chives…..excellent1. Thanks for creating & sharing this, Dana! I made this and really enjoyed it! Drain and set aside. I don’t think it would be as good as cornstarch or arrowroot, so start there. This pasta is simple, requiring just 9 ingredients and 30 minutes! I only used 2 cups plant based milk (cuz I got scared lol but it worked out great) and lime because I didn’t have any lemon. It is officially becoming one of my go-to-recipes. Next time, may add some mushrooms, onion and other roasted veggies. It’s so yummy. This is AMAZING. This was such a great technique – I loved the combination of lemon and asparagus but I could imagine this working with all sorts of ingredients and flavors. Anyways, my family of 6 is not a fan. I wouldn’t think so, but I’m also not educated on the topic. Great recipe! Garnish with vegan … Guys, please try it it’s honestly very good. Light Reserve 1½ cups of the starchy pasta water before draining the pasta. I made your garlic sauce once and it was honestly one of the best sauces I’ve ever made. This “is” truly fabulous. Put some parmesan over the top as well. The only thing I changed in the recipe was adding one additional TBS of nutritional yeast. Thanks for sharing, Jena! I just found your site recently and have made several of your vegan recipes. In a saucepan, combine flour and water until smooth. So so good! We did add cubed chicken to this and it was awesome. Also stirred in some fresh baby spinach at the end. Hello, I made this dish this evening and it was fantastic. Realized I strongly dislike asparagus after baking it and trying some, so I instead added a ton of spinach into the pasta and served the asparagus on the side. Lemony It’s super helpful for us and other readers. And it would easily work with other seasonal veggies. Check the seasonings and add salt and black pepper to taste. Great! I have used this recipe multiple times. Thanks for letting us know! I was totally expecting a cauliflower or cashew-based sauce, but this is so much easier and looks equally creamy, which is awesome :), Danielle @ Chits and Chats and Chocolate says. Will definitely be making again! Thank you! Merci :), Thanks so much for the lovely review, Kate. I understand this is down to personal preference. Would definitely make again, especially the sauce! Add asparagus to a baking sheet and toss with 1/2 Tbsp olive oil and a pinch each salt and pepper (amounts as original recipe is written // alter if adjusting batch size). One of my new favorited. Hi! Simple, light, delicious. My family and I have loved them all! Roasted Asparagus Salad with Chickpeas and Potatoes, Asparagus and Mushroom Quiche with a Brown Rice Crust, Pasta Fagioli with Cranberry Beans and Kale. Thanks for sharing! I keep thinking I’ll have leftovers and we end up going back for seconds. I added fresh spinach and hot pepper flakes. I roasted the lemons and asparagus until there were browned edges. :), We just made a whole lot of soy milk so we used that instead of almond milk and used courgette instead of asparagus, and it turned out perfect. I would highly recommend you add two bunches of asparagus while cooking, and adding fresh basil and fresh argula on top along with the other items she suggests. Discard the ends, and then cut the asparagus into pieces about 1 1/2-inch long. Heat the pasta sauce with herbs, then add a non dairy milk or cream and pasta and garlicky asparagus. Meanwhile, Asparagus is roasted for a minute with golden garlic, then covered to cook with the steam. We are out of milk can I use canned coconut milk? I’m so glad you enjoyed this recipe and find so much inspiration on our site! Can plain Rice Milk be used in place of the Almond Milk? Thanks so much! The sauce never really thickened (I used 3 tbsp cornstarch) too much… I tried adding more, but it was still a bit runny after more cooking. I’ll definitely make this again. 10/10 would recommend. I just made this and it was really good! Wow! Found this amazing recipe on Pinterest. Optional soy curls or chickpeas add heartiness, making this Asparagus Mushroom Pasta a very filling vegan main dish. Thanks, Thalia! It was tasty! If so, what’s the best way to reheat it? The sauce recipe was easy to follow and the suggestion to add as much or as little nutritional yeast was helpful. I added more rue (3Tb flour+3Tb oil) because I wanted the sauce thicker. I also added some petit peas to the pasta during the cooking since my best wife is partial to them… added a sweet little touch to serve as a foil to the lemon sauce. Another fabulous recipe! Maybe a little addition of herbs? Make this for date night for a meal that feels fancy but is a breeze to cook. Bake in the oven at 425°F (220°C) for … GOOD. The family found it a bit dull. 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 wouldn’t use stock for all of the almond milk, or it will not be as creamy. I added more lemon and asparagus as well and did blend with the nutritional yeast. The Pasta: I’ve used a whole grain penne pasta, but just about any type of pasta will work. I will definitely make this again. It was so simple! Yes! Never considered blitzing the sauce! We are so glad you enjoyed it! I love asparagus! Tonight I pan roasted some broccoli and carrots- yeah I need to get back to eating my dinner!! Bravo Minimalist Baker! The sauce is adapted from my Creamy Vegan Garlic Pasta (which can be made gluten-free), and comes with an extra punch of flavor from fresh lemon juice. Use ctrl+f or ⌘+f on your computer or the "find on page" function on your phone browser to search existing comments! For extra creamy sauce, add sauce to a blender or use an immersion blender to blend. Love your use of the lemon! This recipe is a keeper! Add in the asparagus, and continue sautéing until tender, about 8-10 more minutes. This was very good. Made this last night with my homemade almond milk and it was soo creamy and delicious! THANK YOU! This was so easy to make and soooooo delicious! The lemon was a nice unique touch! Place the asparagus onto a parchment lined baking tray. Place it over medium high heat and add the bouillion, basil, nutritional yeast, garlic powder, and red pepper. 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