Vegan Lemon and Asparagus Pasta

A bright and sunny pasta dish for spring

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This asparagus pasta recipe serves up spring asparagus two ways: blended into a smooth sauce that’s tossed with fettuccine, and sautéed in bite-size pieces that get stirred into the dish just before serving. It’s an easy and crowd-pleasing way to bring the brightness of lemon and fresh, green asparagus to your table.


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Pasta e Ceci 
(Pasta with Chickpeas)

Vegan Lemon and Asparagus Pasta



  • 5 Tbs. olive oil, divided
  • 5 cloves garlic, minced (2 Tbs.)
  • 2 lb. asparagus, trimmed and sliced diagonally into 1-inch lengths
  • 3 Tbs. fresh lemon juice
  • 1/4 tsp. freshly ground black pepper
  • 8 oz. fettuccine
  • 1 Tbs. grated lemon zest


Heat 2 Tbs. oil in skillet over medium heat. Add garlic, and sauté 2 minutes, or until golden. Stir in asparagus, and season with salt, if desired. Sauté 2 minutes, then cover skillet, and cook 5 minutes, or until asparagus is bright green and just tender. Transfer half of asparagus to plate, and set aside.

Cook remaining asparagus 1 minute more, then transfer to bowl of food processor. Add lemon juice, pepper, and remaining 3 Tbs. oil, and blend until sauce is smooth.

Cook pasta according to package directions. Drain, reserving 1/4 cup cooking water. Return pasta to pot, and toss with asparagus sauce, reserved cooking water, and lemon zest. Stir in reserved asparagus, and season with salt and pepper, if desired.

Nutrition Information

  • Calories 394
  • Carbohydrate Content 49 g
  • Cholesterol Content 0 mg
  • Fat Content 18 g
  • Fiber Content 5 g
  • Protein Content 10 g
  • Saturated Fat Content 3 g
  • Sodium Content 17 mg
  • Sugar Content 4 g
From 2015