Creamy Vegan Lemon Asparagus Pasta

Vegan Asparagus Pasta

Creamy Vegan Lemon Asparagus Pasta


  • 1 bunch asparagus, trimmed and washed (approx. 12 ounces)
  • 1 pinch each of sea salt and black pepper
  • 2 medium lemons, sliced thinly
  • 3 1/2 TBSP olive oil, divided
  • 3-4 large cloves garlic, minced
  • 10 ounces bow tie pasta
  • 2 1/2 cups unsweetened plain almond milk
  • 3-4 TBSP all-purpose flour
  • 1-2 TBSP nutritional yeast, optional (provides a subtle cheesy flavor)


  1. Preheat oven to 400 degrees F. Add asparagus to a baking sheet and toss with 1/2 Tbsp olive oil and a pinch of salt and pepper. Top with several thin slices of lemon and bake for 20-25 minutes. Once finished cooking, remove from the oven and roughly chop asparagus into thirds.
  2. In the meantime, bring a pot of water to a boil and salt generously.
  3. While the water’s heating, bring a large skillet to medium heat. Once hot, add 3 TBSP olive oil and garlic. Whisk and continue cooking for 1-2 minutes or until garlic is just starting to brown.
  4. Add 3 TBSP flour and whisk. Cook for 30 seconds, then whisk in almond milk 1/2 cup at a time. Add another pinch of salt and pepper and whisk. Slightly lower heat and continue cooking to thicken, stirring occasionally.
  5. Add pasta to boiling water and cook according to package instructions. Then drain and set aside.
  6. For extra creamy sauce, use an immersion blender to blend. Add nutritional yeast and another pinch of salt and pepper. If the sauce looks a little runny, add a little more flour. Blend until creamy and smooth, then add back to pan and continue cooking over medium to medium-low heat to thicken.
  7. Once your sauce has reached desired thickness, add the juice of half a lemon and stir.
  8. Add 3/4 of the chopped asparagus and the cooked pasta to the sauce and toss to coat.
  9. Divide between 2-3 servings and top with remaining asparagus. Serve with a lemon wedge and vegan parmesan cheese (optional).
  10. Store leftovers in the refrigerator for up to a few days.

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