Creamy Lemon Garlic Pasta (Vegan)

By Jamie Vespa

Creamy Lemon Garlic Pasta with asparagus and peas comes together in just 30 minutes. This kid-friendly spring pasta is dairy-free, yet incredibly creamy and satisfying.

Ingredients

• 8 to 10 oz. chickpea pasta (such as Banza) or lentil pasta ((sub traditional semolina flour pasta))
• 10 oz. fresh asparagus, sliced at a diagonal into 2-inch pieces
• 2/3 cup frozen peas
• 3 Tbsp. extra-virgin olive oil
• 6 garlic cloves, peeled and thinly sliced
• 1/2 tsp. crushed red pepper flakes
• 3 Tbsp. all-purpose flour
• 2 1/2 cups Silk Plain Unsweetened Cashewmilk
• 1 1/4 tsp. kosher salt
• 3/4 tsp. black pepper
• Zest and juice of 1 lemon
• 3 Tbsp. nutritional yeast ((sub finely grated Parmesan cheese if not making plant-based))
• 3 Tbsp. chopped fresh basil, plus more for garnish

Instructions

1. 1

   Cook pasta according to package instructions in a pot of salted water. During final four minutes, add asparagus and peas. Reserve 1/2 cup pasta water before draining.

2. 2

   While pasta cooks, heat oil in large skillet over medium-low heat. Once warm, add garlic and chili flakes. Cook 4 to 5 minutes, until garlic is golden and aromatic. Sprinkle in flour; stir with a whisk until smooth. Cook 2 full minutes, stirring often, to eliminate raw flour taste.

3. 3

   Gradually stream in cashewmilk, whisking constantly, until mixture is smooth. Increase heat and bring mixture to a simmer; cook for 3 to 5 minutes, until sauce starts to thicken. Remove from heat and stir in salt, pepper, lemon zest and juice, and nutritional yeast.

4. 4

   Pour sauce into pot with drained pasta and veggies and stir to combine. If sauce is too thick, stir in some of the reserved pasta water in 1/2 cup increments until desired consistency is achieved. Stir in fresh basil and serve immediately with garnishes of choice.