Creamy Rosé Lemon Pasta
Prep time: 10 minutes • Cook time: 25 minutes
Yields: 4 people
- gluten-free bow tie pasta (or other shape pasta)
- 1 cup peas, frozen
- 1 cup pistachios
- roasted asparagus
- creamy lemon Sauce
- 1/3 cup vegan parmesan cheese, plus more for garnishing
- 1-2 large handfuls of Earthbound Farm Organic Rosé Blend Lettuce
- fresh mint for garnishing
- 1 bunch of asparagus
- 1-2 tablespoons olive oil
- salt + pepper, to taste
- 3 tablespoons vegan/plant-based butter
- 3 tablespoons gluten-free flour
- 1 can coconut milk (full fat)
- 1 lemon, juiced and zested
- 2 tablespoons unsweetened almond milk
- salt + pepper, to taste
Vegan Parmesan Cheese
- 3/4 cup raw cashews
- 1/4 teaspoon garlic powder
- 3/4 teaspoon salt
- 3 tablespoons nutritional yeast
This delicious pasta dish offers a vibrant combination of flavorful veggies such as roasted asparagus, peas, pistachios, and lettuce tossed in a creamy lemon sauce garnished with fresh mint leaves for when you’re craving something fresh and light! You can make this completely vegan by following the recipe for vegan cream sauce and cheese by Healthy Little Vittles, or substitute for parmesan and your favorite cream sauce.
To Make the Vegan Parmesan Cheese
Blend all ingredients together in your food processor/blender until you achieve a parmesan-cheese like texture. The cashews should be very fine.
To Roast the Asparagus
Preheat your oven to 400 degrees F.
Trim the tough ends off your asparagus and wash them. Place them on a parchment lined or well-oiled baking sheet in a single layer and drizzle with olive oil and sprinkle with salt and pepper. Roast for 15-20 minutes (you don’t want them mushy, so try for 15 minutes but if they are still hard, go for 20).
While the asparagus is roasting, start boiling a pot of water for your pasta. Add the pasta, stirring frequently.
Remove the asparagus from oven and let them cool slightly while you prepare the rest.
To Make the Creamy Lemon Sauce
In a medium-large skillet, melt butter over medium heat.
Whisk in the flour to make a roux.
Add the zest and juice from 1 lemon (making sure to wash the outside of the lemon!). Zesting citrus is super easy with a microplaner, if you have one.
Whisk in the coconut milk and raise the heat just until it starts to bubble, then reduce heat to low.
Whisk in the almond milk, salt and pepper.
Add your peas to a glass, microwaveable container and cover them with water. Microwave for 2 minutes.
Drain and rinse your pasta.
Add the pasta to the skillet with the creamy lemon sauce and toss to coat the pasta well.
Drain the peas, and add to the skillet.
Cut your asparagus into bite-sized pieces and add to the skillet.
Add the 1/3 cup of vegan parmesan to the skillet and toss.
Transfer the pasta mixture to a large bowl and let it cool for about 5-ish minutes.
Add the pistachios and Rose Blend, toss.
Garnish with fresh mint (don’t skip, adds a really nice flavor!) and garnish with more vegan parmesan cheese if desired.