This Spring vegan pasta with asparagus, mushrooms and peas has all the freshest flavors and smells to give you that Spring feel, from lemon to parsley. It’s one of my husband’s favorite pasta dishes I make.
And, it tastes great both warm and cold (like a pasta salad). For that reason, it makes a great party, barbecue or picnic dish. It’s a real crowd pleaser!
It also tastes soo delicious “the next day” after the pasta really absorbs the lemon and shallot flavors.
I do think more is more when it comes to fresh herbs, but it’s up to you how much parsley flavor you want this dish to have.
Trust me, you don’t want to miss this Spring vegan pasta with asparagus!
Best Ingredient Recommendations
- I prefer this Banza chickpea pasta because it gives the protein benefit of chickpeas, and it is gluten-free. I also find it to taste softer and less starchy than traditional pasta.
- I also prefer this specific DiBruno Brothers Sicilian olive oil, the best seller from Philadelphia Italian Market for a high quality olive oil. It does make a difference in taste, and this is our go-to retailer for quality imported Italian products here in Philly.
How to Make Spring Vegan Pasta with Asparagus, Lemon, Mushrooms & Peas
I hope this recipe for Spring vegan pasta with asparagus, lemons, mushrooms & peas makes you feel both refreshed and comforted.
Related Vegan Recipe Posts
And if you like easy vegan recipes like this one, check out my recipes for:
- 15 minute vegan Philly cheesesteaks
- Spicy vegan penne alla vodka sauce pasta
- 15 minute chocolate chip cookies
- Simple mulled wine
- 5 minute red wine sangria
- Blueberry banana oatmeal bars
- Broccoli cheese soup
- Apple cranberry crisp with oatmeal topping
- “Shrimp” and grits
- Creamy tortellini soup
- Quick one pot red beans and rice
- 12+ quick vegan meals for dinner or lunch
- Roasted cauliflower & leek soup
- Vegetable casserole with baked veggies
- Pasta primavera with red sauce
Pin this post to Pinterest because you can refer back to it when it’s time to bake!