Lemon, Asparagus & Pea Pasta

Lemon, Asparagus & Pea Pasta

Tags

Pasta
Vegan

Cook

Ingredients

  • 388g linguine
  • 1 bunch asparagus, sliced
  • 1 cup frozen peas
  • 1 cup grated vegan parmesan cheese
  • 6 cloves of garlic crushed
  • 1 ½ cups plant milk
  • 1 cup pasta water
  • 150g plain yogurt
  • 2 ½ tbsp vegan butter
  • 2 ½ tbsp flour
  • 2 tbsp fresh tarragon, chopped
  • 2 tbsp lemon zest
  • 1 tbsp lemon juice
  • Salt & pepper
  • Chilli flakes

Steps

  1. Bring a large pot of salted water to boil and quickly cook your asparagus for 2-3 minutes.
  2. Add the pasta to the boiling water and cook as per the package directions. Reserve 1 cup of the pasta water
  3. Melt the butter in the wok. Once the butter is melted add the garlic and let cook for 1-2 minutes.
  4. Add in the flour and mix until well combined. Let the mixture cook for a minute.
  5. Add the milk a little at a time whilst stirring. Once combined add the grated parmesan and mix until melted.
  6. Add the pasta water and let the sauce cook for a minute to thicken.
  7. Add the yogurt, tarragon, lemon juice and ½ of the lemon zest then season with salt & pepper. Stir well.
  8. Toss in the cooked pasta, asparagus, chilli flakes and peas and gently mix everything together.
  9. Top with the remaining tarragon and lemon zest.