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 Pasta Recipe Posts
And if you like easy vegan pasta recipes like this one, check out my recipes for:
Pin this post to Pinterest because you can refer back to it when it’s time to bake!