Lemon Asparagus Pasta With Vegan Bechamel Sauce
30 minutes
1077 reads
About Lemon Asparagus Pasta With Vegan Bechamel Sauce
Going vegan can feel daunting, especially when it comes to comfort foods like creamy white sauce pasta. Luckily, this Lemon Asparagus Pasta with Vegan Bechamel Sauce proves you don’t have to give up your favorites to embrace a plant-based lifestyle. With a few clever tweaks, you can enjoy all the flavor and indulgence of classic Italian pasta—completely dairy-free.
The zesty brightness of lemon, tender asparagus, and a rich, velvety vegan bechamel sauce come together over farfalle pasta for a dish that feels both nourishing and luxurious. Each bite is a reminder that the benefits of a plant-based diet are well worth the creative effort in the kitchen!
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Recipe Time & More
Prep5 minutes
Cook25 minutes
Total30 minutes
Ingredients
Sauce
- 1 tbsp Olive Oil
- 2 tbsp All-Purpose Flour maida
- 1 cup Almond Milk or cashew, or milk, or milk cashew milk soy milk
Instructions
- Bring a large pot of water to a boil.
- Once it start bubbling, add enough salt ( To be more precise, it should taste like seawater ).
- As the water gets to a rolling boil, add the pasta.
- Cook it till al-dente. The time would be mentioned on the packet.
- Keep aside a cupful of the pasta water before draining the pasta. Give it a good shake to prevent the strands from sticking to each other.
- Cut the asparagus into 1 1/2 inch long pieces. Discard the woody end of the stems.
- Finely mince the garlic .
- Heat the olive oil in a skillet.
- Add the minced garlic and once it gets fragrant, add the asparagus and saute on medium high till it turns a bright green.
- Next add the pasta, 2 tsp white sauce and 1/4 cup pasta water.
- Toss gently till most of the liquid evaporates and the sauce forms a thin even layer over the pasta.
- Sprinkle the freshly ground pepper and grate the lemon zest over the pasta. Toss once again before removing from the flame.
- Serve at room temperature.
- For making the white (Bechamel) sauce - Heat 1 tbsp oil in a skillet.
- Stir in the all purpose flour and cook for 1 minute on low flame.
- Remove skillet from flame and add the milk substitute gradually while stirring the contents continuously.
- Return to the flame, add a little salt and cook for 4-5 minutes with constant stirring .
- This sauce stays good for upto a week when refrigerated in clean airtight jars.
Recipe Notes
Additional Tips
- For added texture, reserve a handful of asparagus tips and sauté them separately until crisp-tender, then scatter over the finished dish just before serving.
- If you prefer a spicier profile, stir a pinch of red pepper flakes into the bechamel or sprinkle on top alongside freshly cracked black pepper at the end.
- To enhance the tangy notes, zest the lemon directly over the plated pasta for an aromatic burst, or add a splash of preserved lemon brine to the sauce for extra depth.
- Leftover pasta can be stored in an airtight container and reheated gently with a splash of unsweetened plant milk to restore the sauce’s creamy texture.
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Recipe Nutrition
Calories: 248kcalCarbohydrates: 30gProtein: 8gFat: 11gPolyunsaturated Fat: 3.3gMonounsaturated Fat: 6.6gSodium: 1710mgFiber: 2gSugar: 7g
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6 Comments
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This is wonderful! Can’t wait to taste it.
Veganism honored, Yummy! Will replacing apf with whole wheat flour , cashew milk with coconut milk alter the taste of this recipe?
Wow Superb recipe
Looks divine and Lemon is my absolute fave, its so refreshing!
I’m excited to try this recipe!
Looks so delicious! Thanks for the recipe.