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
Spring Vegan Pasta with Asparagus, Lemon, Mushrooms & Peas Recipe
Course: DinnerCuisine: ItalianDifficulty: Easy to moderate4-8
servings40
minutesThis 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 vegan and can be made gluten free with gluten free pasta.
Ingredients
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1 box (8 oz.) penne or rotini pasta (can be gluten free)
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¼ cup plus 1 tablespoon olive oil
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1 shallot, finely chopped
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2 garlic cloves, minced
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1 bunch asparagus, chopped
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½ cup frozen peas
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¼ cup chopped fresh parsley
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1 lemon, juiced and finely grated
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salt and pepper, to taste
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¼ cup nutritional yeast or vegan Parmesan cheese
- Optional:
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1 cups chopped white or baby bella mushrooms
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1 cups spinach
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1-2 tablespoons white wine
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¼ cup pine nuts
Directions
- Make the lemon olive oil by pouring ¼ cup olive oil into a small bowl with the zest of the lemon. Set aside.
- Cook the pasta until just short of al dente. Drain the pasta but reserve some of the pasta water.
- In a large skillet, heat one tablespoon of olive oil, add chopped shallot and garlic and cook until shallot is translucent, about 1-2 minutes.
- Add a splash of white wine (optional).
- Add the chopped asparagus, mushrooms and peas.
- Add the lemon juice (from the lemon you zested), as well as salt and pepper to taste.
- Cook for about three more minutes until the asparagus is tender, the mushrooms are brown and the peas are warmed through.
- Add the cooked pasta to the pan and toss to coat everything.
- Turn off the heat and toss in the spinach, allowing the heat of the pasta to wilt it.
- Pour the zested lemon oil over the pasta and toss everything again. Add some pasta water if necessary.
- Toss in the parsley.
- Add the nutritional yeast or vegan parmesan cheese and a generous amount of salt and pepper to taste.
- At this time the pasta should have a very mellow lemony flavor. If you would like a more zingy lemony flavor, add extra lemon juice.
- Top with pine nuts (optional) and garnish with extra parsley (optional).
Notes
- I prefer Banza chickpea pasta because it gives the protein benefit of chickpeas, and it is gluten free. It also tastes softer and less starchy than traditional pasta.
- I prefer the Philadelphia Italian Market’s DiBruno Brothers Sicilian olive oil (their bestseller) for a high quality olive oil with luxurious flavor.
- I 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.
Do you like this recipe?
Follow @julesbuono on Pinterest for more like it.
I hope this recipe for Spring vegan pasta with asparagus, lemons, mushrooms & peas makes you feel both refreshed and comforted.
Related Vegan Recipe Posts
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Pin this post to Pinterest because you can refer back to it when it’s time to bake!
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