Creamy lemon asparagus pasta that’s vegan-friendly? Sounds like a dream come true! Indulge in this vibrant and creamy vegan pasta dish, where tender asparagus meets zesty lemon and rich cashew sauce. This recipe is sure to satisfy your taste buds while aligning with your values – no animals harmed, just pure plant-based pleasure!

Procedure for Creamy Lemon Sauce

1. Steep raw cashews in a small microwave-safe bowl filled with water, then cover with a microwave-safe lid or plate. Heat the microwave on high for exactly three minutes to gently rehydrate the cashews. Drain the hot water from the meshed sieve and discard any excess, then rinse the cashews thoroughly with cool tap water. Adding the soft cashews to the bowl of your high-speed blender or Nutribullet, followed by a splash of vegetable broth. Set this aside.
2. Heat a small, deep-frying pan over the stovetop with approximately 1/4 cup of olive oil. Once the oil has reached a suitable temperature, reduce the heat to prevent burning. With the onions, garlic, and red pepper flakes cooking in the oil, stir frequently to prevent browning while they become tender. It will likely require around 8 to 10 minutes of your time. Once the sautéing process is complete, transfer the flavorful mixture to a blender or NutriBullet bowl, ready for further processing.
3. Combining the lemon juice, nutritional yeast, lemon zest, salt, and pepper in the blender bowl, I blend for about a minute, until the mixture is silky smooth.
4. Store the sauce in an airtight container to preserve its freshness and quality. Once cooled, you can refrigerate it or freeze it for later use, or proceed with preparing pasta.

Procedure for Pasta and Asparagus

1. Cook pasta according to package instructions in a large pot of boiling, salted water.
2. As the pasta simmers, heat a stick-resistant skillet over medium-high flames, lightly anointed with extra virgin olive oil. The asparagus slices are added to the pan and cooked vigorously over moderate heat for several minutes, stirring occasionally to ensure even cooking and caramelization. Season the asparagus with salt. Keep tossing. The asparagus should be cooked to retain a satisfying crunch, ensuring a delightful texture in every bite. Set aside when done.
3. When cooking pasta, set aside approximately 2 cups of reserved pasta water to enhance the creaminess and sheen of your final dish. It’s often unnecessary to use every drop of water, yet having a surplus is always preferable. After cooking the pasta, strain it through a colander and then return it to the pot. Position the cover and set it to one side on the countertop.
4. Warm approximately 1/4 cup of lemon cream sauce per person, or as needed, either on the stovetop in a small saucepan or in the microwave. Stored leftover lemon cream sauce in the refrigerator.
5. Combine the sautéed asparagus with the pasta in the pot, then sprinkle with chopped basil or parsley. Toss well. On the stovetop, place the pot containing pasta and asparagus over low heat. Gradually add the warmed lemon cream sauce, one large spoonful at a time, interspersing each addition with 1/4 to 1/2 cup of reserved pasta cooking water (the amount may vary depending on the quantity of pasta prepared). Repeat this a few times, alternating between sauce and pasta water, gently tossing until the pasta and asparagus are evenly coated yet retain their texture, achieving a harmonious balance of creaminess and freshness.
6. For added texture and flavour, toss in several handfuls of roasted walnuts; their nutty notes complement the dish beautifully. Alternatively, consider providing walnuts in a separate bowl for guests with allergies to accommodate their dietary needs.
7. Present the dish in generous portions, serving immediately into large bowls while still warm. Savor with a generous sprinkle of grated Parmesan, along with a pinch of salt and a few grinds of black pepper to elevate the flavor to your liking. Enjoy!