Vegan Lemon White Bean Pasta
Creamy Vegan Lemon Pasta is a bright and satisfying dairy-free dinner made with white beans, asparagus, and fresh lemon. This high-protein, gluten-free friendly meal comes together in just 20 minutes and is perfect for the whole family.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 4 servings
- Category: Main
- Method: Stovetop
- Cuisine: American
- Diet: Vegan
Ingredients
- 12 ounces pasta of choice
- 1 bunch asparagus, chopped
- 1 (15 ounce) can small white beans, drained and rinsed
- 1/4 cup plain unsweetened non-dairy milk
- 4 tablespoons olive oil, divided
- 3-4 tablespoons fresh lemon juice
- 1 large white or yellow onion, diced
- 6 cloves garlic, minced
- 1/4 cup cashew parmesan
- 1 teaspoon lemon zest
- 1/2 teaspoon red pepper flakes
- 1/2 teaspoon dried parsley
- 1 teaspoon salt, or more to taste
- 1/4 teaspoon black pepper
Instructions
1. Prepare the cashew parmesan if not already made, or substitute with nutritional yeast if preferred.
2. Bring a large pot of water to a boil and cook the pasta according to package instructions until al dente.
3. In a large pan, heat 2 tablespoons of olive oil over medium heat. Add the diced onion and sauté for about 5 minutes until slightly golden.
4. Add the minced garlic and sauté for 1 to 2 more minutes until fragrant.
5. Add the drained white beans to a food processor or high-speed blender.
6. Transfer the cooked onion and garlic to the food processor along with the remaining olive oil, non-dairy milk, lemon juice, lemon zest, cashew parmesan, red pepper flakes, dried parsley, salt, and black pepper. Blend until completely smooth and creamy.
7. Taste and adjust seasonings as desired.
8. In the same pan used for the onion and garlic, add the chopped asparagus and sauté for 5 to 10 minutes until tender to your liking.
9. Drain the cooked pasta and return it to the pot or a large bowl. Add the asparagus and pour the sauce over the top. Stir until well combined.
10. Serve topped with additional red pepper flakes and extra cashew parmesan or nutritional yeast if desired.
Notes
Store leftovers in an airtight container in the refrigerator for 3 to 4 days.
Be sure to use plain, unsweetened non-dairy milk to avoid unwanted sweetness.
Soy milk or other plant-based milks can be substituted if you have a nut allergy.
Cashew parmesan can be replaced with nutritional yeast or store-bought vegan parmesan.
Find it online: https://cookingwithramsay.com/vegan-lemon-white-bean-pasta/