Lemony Spring Veggie Pasta
A light and delicious dish that uses the spring-time vegetables of asparagus, artichokes, and peas, topped with a creamy sauce of white beans, onion, and garlic, and flavored with lemon juice and rind.
Course: Main Course, Pasta
Cuisine: Vegan
Keyword: no-oil, pasta, peas, plant-based, vegan
Servings: 4
- 12 ounces pasta any kind
- ½ bunch asparagus cut into 1-inch pieces
- ½ cup peas thawed, if frozen
- ½ cup artichoke hearts, chopped or other vegetable, zucchini for example
- 1 medium onion chopped
- 4 cloves garlic minced
- 1 ½ cups white beans (one 15-oz can, drained) navy, cannellini, or Great Northern
- ¼ cup plant milk unsweetened
- 3 Tbs lemon juice fresh
- ¼ cup vegan parmesan
- 1 tsp lemon zest
- 1/4 tsp red pepper flakes
- salt and pepper to taste
Bring a large pot of salted water to boil, and cook the pasta according to instructions.
Sauté the onion and garlic with a bit of water for 3-4 minutes.
Into a food processor put the white beans, onions & garlic, and all remaining ingredients. Process until creamy and smooth. Add a little water if it needs to be thinner.
In the sauté pan, put the asparagus and sauté for 5-7 minutes until it is as done as you like. Add the peas and artichoke hearts and stir the mixture to warm them. Reserve some tips and peas for garnish.
Add the asparagus-pea-artichoke mixture to the cooked pasta, and pour the sauce on top. Mix all together. Garnish with asparagus tips, a few peas, and more vegan parm if desired.