Lemon Asparagus Pasta
Ingredients
The pasta
-
200
g
spaghetti of choice
The sauce
-
2
tbsp
olive oil
-
1
tbsp
vegan butter
-
1
medium-sized
red onion, minced
-
2
cloves
garlic, minced
-
1
head
asparagus, tough stems removed and cut into 1-inch pieces
-
¼
cup
capers, strained
-
1
tsp
sea salt
-
½
tsp
black pepper
-
1
tbsp
lemon zest
-
1
tbsp
juice of lemon
-
½
cup
nutritional yeast
-
¼
cup
reserved pasta water
Instructions
- Cook the spaghetti according to the package instructions in salted boiling water.
- In a large pan, heat olive oil and vegan butter over medium-low heat until melted. Add the minced onions and garlic, cooking until tender and translucent.
- Add the asparagus, capers, salt, and pepper to the pan, stirring to combine. Cook for another 5 minutes until the asparagus is tender. Then add the lemon zest and juice, stirring again and covering the pan for 2 minutes.
- Add the cooked pasta, nutritional yeast, and reserved pasta water to the pan. Use tongs to stir until creamy, adding more pasta water as needed to achieve the desired consistency.
- Serve immediately and enjoy!
Nutrition Facts (estimated)
Servings
4
Calories
325
Total fat
9.5g
Total carbohydrates
49.3g
Total protein
12.2g
Sodium
829.7mg
Cholesterol
0mg
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