Lemon Asparagus Pasta

This lemon asparagus pasta is not only super delicious but also very easy to make. It’s basically a one pot recipe. And it’s just the perfect recipe to embrace spring! 

I don’t know about you, but I’m so ready for spring. I thought the weather was finally getting better, but then we got another huge snow storm here in Montreal. Yikes! Nothing I want in March! So at least I need to have some spring recipes on my plate and this easy vegan lemon asparagus pasta is one of my favorites!

The recipe for this lemon asparagus pasta is basically a spin-off of my lemon spaghetti with spinach. We’ve had it so many times in the last few months, so I wanted to make an asparagus pasta with it. And I absolutely loved it!

Lemon Asparagus Pasta

 Prep Time: 5 minutes
 Cook Time: 15 minutes
 Total Time 20 minutes

  • 1 onion, chopped
  • 3 cloves of garlic, minced
  • 2 1/2 cups vegetable broth
  • 1 cup canned coconut milk (full fat)
  • 9 oz gemelli pasta
  • juice of one small lemon
  • 2 teaspoons lemon zest
  • 17 oz fresh green asparagus
  • salt, to taste
  • black pepper, to taste
  • red pepper flakes, to taste (optional)

  • Cut off the woody ends of the green asparagus and cut it into 2 inch pieces. Pan-fry it. You can either do this in the same pot before cooking the pasta and set them aside if you want to make a real one pot recipe. Or if you don't mind getting another pan dirty, you can also do this while the pasta is cooking. Just add some oil in a non-sticky pot or a pan and cook the asparagus for about 5-8 minutes depending on how thick they are.
  • In a large pot, heat some oil and sauté the onion for 3 minutes until it becomes translucent. Then add the garlic and cook for another minute.

Please Visit >Lemon Asparagus Pasta To Read The Full Recipe, Thank You.

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