Creamy Lemon Asparagus Pasta

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This Creamy Lemon Asparagus Pasta is a vegan spin on Spaghetti al Limone bursting with zippy and bright spring flavors. It’s features crisp-tender asparagus, fresh herbs, and a citrusy olive oil sauce that’s naturally creamy (no cream or flour). Easy but gourmet and perfect for spring entertaining! 
Prep 25 mins
Cook 20 mins
Total 45 mins
5 from 149 votes

What better way to welcome spring with open arms than with this Creamy Lemon Asparagus Pasta? It’s bright, zingy, packed with herbaceous spring flavors, and beautifully showcases the king of spring, AKA asparagus.

I always associate asparagus with spring, as well as lemon-flavored dishes, so I knew I wanted to share a deeply lemony asparagus recipe. In my internet exploration, I came across this recipe for Spaghetti al Limone with Asparagus from Bon Appétit and instantly knew I wanted to come up with my own version.

The result is a creamy lemon asparagus pasta that’s sort of reminiscent of an Italian Spaghetti al Limone but with lots of “Nisha twists” (as some of my readers call them). The flavors are zippy and bright, but the pasta is still creamy and almost indulgent. You’ll be surprised that the creaminess comes solely from olive oil (no coconut milk, no cashews, no plant-based cream), starchy pasta water, and walnuts (YEAH, walnuts).

If you’re able to safely entertain, this is the dish to serve your guests this spring!

In the mood for even more pasta? I’ve rounded up 30 of the best vegan pasta recipes from around the web! There are so many great choices, though I’m partial to the Lentil Bolognese during winter and the Vegan Pasta Salad in summer. Check it out!

bowl of twirled lemon asparagus pasta

Why you’ll enjoy this Creamy Lemon Asparagus Pasta

Perfect marriage of spring flavors. This pasta is lemony (we use the juice and zest of 2 whole lemons!), herbaceous thanks to basil and parsley, zingy from capers and olives (though the latter is optional), and slightly nutty from the crushed walnuts. Plus, it features the king of spring, aka asparagus!

For another made-for-spring dish, be sure to check out my Tomato and White Bean Casserole!

A great use for asparagus. Many people like to roast asparagus to tame its bitterness, but roasting can also make the spears a bit soft and even limp. When asparagus is in season, it doesn’t need much to shine because it’s at its peak sweetness. In this recipe, it gets lightly pan-fried in olive oil alongside shallots, garlic, and lemon zest. It stays crisp-tender, which is a nice textural contrast with the creamy pasta.

Can’t get enough of asparagus? Then you should try my Savory Asparagus Galette for your next weekend brunch!

Gourmet but easy. This is the kind of dish you’d be served at a fancy-ish restaurant but it’s pretty simple to make at home! With prep time included, you can get this dish on the table in 45 minutes.

Healthyish but comforting. Like many of my recipes, this recipe tastes comforting and perhaps even indulgent, but it’s made with fairly wholesome ingredients! Unlike many cream-based pastas, it’s naturally creamy from the emulsification of the olive oil-based sauce + pasta water.

How to cut asparagus

Most of us have been taught that to cut asparagus, you bend it until it snaps. And the bottom portion that snaps off is too woody and tough to eat. WRONG!

The bend and snap method results in wasting more good asparagus than needed. Don’t get me wrong – asparagus does need to be trimmed. Just not that much. The tough woody usually start starts below that natural snapping point.

Instead, use your eyes to see where the asparagus look like they’re starting to get tough, about an inch or two up the ends. Then, you can slice a big batch of them in one fell swoop. This is the technique that the fine people over at Serious Eats also recommend.

Or, if you want to be more precise, you can slice each asparagus spear for this recipe. And once your knife starts to feel some tension, you know that this particular spear has hit its tough end.

how to cut asparagus
how to cut asparagus

Replicating a vegan version of Spaghetti al Limone

As mentioned earlier, this pasta was inspired by Spaghetti al Limone, a classic pasta dish from Italy, particularly popular in lemon-growing regions of the country such as Sicily and Sorrento & the Amalfi Coast. My version uses spaghetti, but some versions also use linguine or fettuccine. I also add in asparagus and a few other ingredients, so it’s kind of a loose inspiration.

The main ingredients that make Spaghetti al Limone rich and creamy are extra virgin olive oil, parmesan cheese, and starchy pasta water. Some versions also add heavy cream. Suffice to say that the classic version is not vegan.

To replicate the nutty, briny, salty, and umami flavors that parmesan cheese brings in Spaghetti al Limone, I rely on crushed walnuts, nutritional yeast, capers, and olives.

First, crushed walnuts. Flavor wise, walnuts are a fantastic plant-based source of umami. And to mimic the texture of parmesan cheese, I finely grind the walnuts (a spice grinder like this works best, but a food processor also works). This helps the walnuts cling to the olive oil sauce similar to how parmesan cheese does.

Second, to add more umami and subtle cheesy flavors, I mix the ground walnuts with nutritional yeast. This mixture gets poured on top of the hot pasta, lemon sauce, and asparagus. Along with the pasta water, the walnut-nutritional yeast mix helps creamify the pasta and helps the sauce cling to the pasta. It also brings a fabulously nutty and slightly cheesy taste.

Third, to add in a layer of saltiness and brininess, I rely on capers and Castelvetrano olives. They both add a briny flavor that’s slightly sharp and slightly briny without being overpowering in this dish. Not all olives are created equally though. I use Castelvetrano olives, which area firm and meaty yet buttery, and a little salty but also a little sweet.

ingredients for lemon asparagus pasta on cutting board with ingredient names

How to make Vegan Lemon Asparagus Pasta

Trim the asparagus and discard the tough woody ends. Slice each asparagus spear deeply on the diagonal into pieces (about 1/2 to 1 inch).

thinly sliced asparagus pieces cut on the diagonal on a wooden cutting board with knife

Make the Lemon Sauce. Juice the two lemons into a jar. Add the Dijon mustard, extra virgin olive oil, and salt/pepper. Shake vigorously until emulsified. Or, whisk all the ingredients together in a bowl.

lemon vinaigrette on cutting board with whisk

Heat a bit of extra virgin olive oil in a 12-inch sauté pan (or Dutch oven). Cook the sliced shallots and garlic cloves until golden. Add the red pepper flakes (if using) for 30 seconds.

sauteing shallots, garlic and red pepper flakes in a frying pan

Add the sliced asparagus and half of the lemon zest (from one lemon).

sauteing asparagus, lemon zest,and garlic in olive oil in frying pan

Cook for 3 minutes, until asparagus is crisp-tender. Take off the heat and let sit until the pasta is ready.

sauteed asparagus and shallots in a frying pan

Cook the pasta in a pot of boiling salted water. While cooking, prepare the rest of the ingredients. Chop the basil and parsley, slice the olives, crush the walnuts, rinse and drain the white beans (if using).

chopped herbs, lemon zest, olives, capers, and beans on cutting board

Once the pasta is just al dente, reserve up to 1 cup of the cooking water, then drain (do not rinse!). Transfer the hot cooked pasta and Lemon Sauce to the pan with the asparagus.

spaghetti and asparagus in saute pan

Add the crushed walnuts and nutritional yeast.

spaghetti and asparagus in saute pan with nutritional yeast and crushed walnuts

Pour in 1/2 cup (120 mL) of pasta water and return the pan to medium-high heat. Use tongs to toss the mixture quickly and vigorously, until emulsified and creamy. Add more pasta water as needed.

tossing spaghetti with tongs in a saute pan with asparagus

Add the remaining ingredients – basil, parsley, capers, olives, remaining lemon zest (from one lemon), and white beans (if using).

spaghetti al limone with fresh herbs, lemon zest, capers, and olives

Toss again to combine and briefly cook. Serve warm.

lemon asparagus pasta in saute pan

Tips for making this vegan lemon pasta

Since we’re using the zest of two whole lemons, I recommend using organic lemons (if available). Otherwise, be sure to scrub them clean before zesting. You’re looking for medium-large sized lemons that are heavy for their size. To zest lemons, I recommend using a microplane, but if you don’t have one, check out this article on how to zest a lemon without a grater.

Don’t use too much water to cook the pasta and salt the pasta water generously. In a recipe where olive oil and pasta water contribute to the creaminess of the dish (as opposed to cream), you need very starchy pasta water. This helps emulsify the sauce into a smooth, satin-like consistency.

To achieve this, use a bit less water to cook the pasta than you might typically use. For 10 to 12 ounces (285-340g) of pasta, that translates to about 9 cups (~2.1 liters/quarts) of water. Also, generously salt the pasta water – about 2 to 3 teaspoons kosher salt (use less if using table salt or sea salt) to ensure the pasta itself has flavor from within.

If you want to learn more about ideal ratios for water and salt when cooking pasta, I found this article from Food 52 fascinating.

Cook the pasta until just al dente! Otherwise, the finished texture might be a bit overdone, as the pasta will continue to cook in the lemon sauce for a few minutes.

Use a good-quality extra virgin olive oil, as it’s the primary ingredient in the sauce. Good quality doesn’t need to be expensive though (I used the California Olive Ranch extra virgin olive oil – a great olive oil for everyday use).

When cooking the shallots, garlic, and asparagus, use a large 12-inch frying pan with relatively deep sides, or a Dutch oven. All of the pasta and mix-ins will be added into this pan at the end, so you need a large enough pan.

For the creamiest and sauciest texture, enjoy this pasta shortly after making it. That’s not to say the leftovers aren’t tasty. They are. But this dish is the most luscious when eaten on day one.

The recipe includes white beans (navy beans) as an optional mix-in. They’re there to bulk up the dish and protein, but the dish is still quite satisfying without them.

pan full of spaghetti with fresh herbs and lemon zest

Ingredient Notes and Substitutes

Not a fan of olives? Just leave them out. And consider adding 1 extra tablespoon of capers for a little more of a briny/salty bite. Butttt, Castelvetrano olives have been described as something like “the olive for people who don’t like olives.”

Or if you like olives but not sure where to buy Castelvetrano olives? You can find them at many grocery stores (Sprouts, Vons, Whole Foods, Walmart), as well as Mediterranean or Italian grocery stores or a good deli, or online. And if you still can’t find them, try Picholine olives. I buy pitted olives to make it easy to slice, but if you can’t find pitted olives, here’s how to easily pit olives.

For the pasta, spaghetti is more classic, but you can also use linguine. Because I am a bit bougie when it comes to food, I sprang for this Italian spaghetti alla chitarra. It’s a variety of pasta from the region of Abruzzo, also known as “guitar spaghetti” because it’s typically pressed into long, square-shaped strands using a stringed chitarra (Italian for “guitar”) pasta cutter. I absolutely love the texture of this pasta but regular spaghetti or linguine will be just fine :)

Frequently Asked Questions

Can I use gluten-free pasta?

I haven’t tried using gluten-free spaghetti myself, but if you are gluten-free, keep a few things in mind. (1) gluten-free pasta tends to get mushy, so you’ll really need to ensure you stop cooking the pasta once it’s just al dente; (2) gluten-free pasta tends to be more absorbent, so you may want to add more pasta water (up to 1 full cup).

Check out this post for more tips on cooking gluten-free pasta (use a big saucepan and more water than if using regular pasta).

What should I serve this lemon asparagus pasta with?

If you add the white beans to this recipe, this is a complete meal on its own (perhaps only more complete with a crispy glass of white wine).

If you omit the beans, it’s still quite satisfying, but you can serve the pasta along with a salad (a Caesar salad or simple mixed greens work well). Or on the side of blanched or roasted vegetables, such as broccolini/broccoli. For a protein option, a simple white bean salad works great (mix cooked or canned/drained/rinsed white beans with a bit of good-quality extra virgin olive oil, lemon juice, salt, and pepper).

How do you store leftovers?

Store in an airtight container in the fridge for 3 to 4 days. The pasta is best shortly after making, when the sauce is creamy and satiny. I actually prefer leftovers cold over warmed up. If you want to reheat, heat the leftovers in a skillet over medium-low heat. Add a splash of water as needed to thin and toss frequently. If needed, perk the pasta up with some fresh lemon zest and/or juice.

shallow bowl of creamy lemon asparagus pasta on neutral backdrop

Creamy Lemon Asparagus Pasta

5 from 149 votes
This Creamy Lemon Asparagus Pasta is a vegan spin on Spaghetti al Limone bursting with zippy and bright spring flavors. It’s features crisp-tender asparagus, fresh herbs, and a citrusy olive oil sauce that’s naturally creamy (no cream or flour). Easy but gourmet and perfect for spring entertaining! 
Prep Time: 25 mins
Cook Time: 20 mins
Total Time: 45 mins
Course: Dinner, Lunch
Cuisine: Italian-Inspired
Diet Vegan
Serving size: 4 to 6

Ingredients

  • 10 to 12 ounces of spaghetti, bucatini, linguine, or fettuccine
  • 2 medium-large lemons*
  • Extra virgin olive oil
  • Kosher salt
  • Freshly cracked black pepper
  • 1 teaspoon Dijon mustard
  • 2 medium shallots, thinly sliced
  • 4 garlic cloves, thinly sliced
  • ¼ teaspoon red pepper flakes (optional)
  • 1 bunch of asparagus (about 14 ounces), sliced thinly on the diagonal into 1-inch pieces**
  • ½ cup (60g) toasted or roasted walnuts***, finely crushed
  • 3 tablespoons nutritional yeast
  • ½ cup (6-7g) Italian flat-leaf parsley, (leaves and tender stems), chopped
  • ½ cup (7-8g) fresh basil leaves, slivered
  • 2 tablespoons capers, drained
  • ¼ cup (30g) Castelvetrano olives, sliced in half (7 to 9 olives)****
  • 1 can of navy beans or other white beans rinsed and drained (optional)

Instructions

  • Bring a large pot of water to a boil for the pasta.
    Tip: Don’t use too much water, otherwise the pasta water won’t be very starchy. I recommend about 9 cups (~2.1 L) of water for 10 to 12 ounces of pasta. Once the water is nearly boiling, add a generous amount of salt (2 to 3 teaspoons of kosher salt).
    Add the pasta and once it returns to a boil, cook according to the package directions, stirring occasionally, until just al dente. Drain the pasta, reserving 1 cup of the pasta cooking liquid.
  • Zest the lemons and divide the zest into two piles (you'll get about 1 tablespoon zest per lemon). Set aside.
  • Meanwhile, make the Lemon Sauce. Add the juice from both lemons (about 6 tablespoons) to a mason jar. Add ¼ cup (56g) extra virgin olive oil, Dijon mustard, and season with 1 teaspoon kosher salt and black pepper to taste. Shake until emulsified.
    No jar? Just whisk all the ingredients in a bowl until emulsified.
  • Cook the asparagus. Meanwhile, heat 1 ½ tablespoons extra virgin olive oil in a 12-inch sauté pan or Dutch oven over medium heat. Once warmed, add the shallots and garlic. Cook for 2-3 minutes, until the garlic is just golden, stirring frequently to prevent burning. Add the red pepper flakes (if using) and cook for 30 seconds.
    Add the asparagus pieces and one half of the lemon zest. Season with a few pinches of salt and pepper. Cook for 3 minutes until the asparagus is crisp-tender. Remove from heat and set the pan aside until the pasta is done.
  • Add the hot cooked pasta and the Lemon Sauce to the asparagus mixture, along with the crushed walnuts and nutritional yeast. Add ½ cup (120 mL) of the reserved pasta water. Return the pan to medium-high heat. Use tongs to vigorously toss everything together, shaking the pan as you go, adding more pasta water as needed, until the sauce is emulsified and clings to the pasta.
  • Add the remaining half of the lemon zest, basil, parsley, capers, olives, and white beans (if using). Toss again and briefly cook for 1 minute. Sprinkle with a final pinch or two of salt and black pepper before serving. Serve warm.

Notes

This recipe is inspired by Spaghetti al Limone with Asparagus from Bon Appétit
* The lemons should feel heavy for their weight. If you can’t find lemons that are medium-large, buy an extra third lemon to ensure you get enough zest and juice. 
** To see how to trim and slice asparagus, watch the video in the “how to cut asparagus” section. 
*** To toast raw walnuts, just add to a dry skillet over medium heat and cook, stirring occasionally, until a bit browned and fragrant, 4 to 5 minutes. You can also use raw walnuts, but you’ll get more flavor from toasted. 
*** If your olives are already pitted, slice them in half. If they have the pits inside, here’s how to remove the pits

Calories: 485kcal | Carbohydrates: 61g | Protein: 17g | Fat: 21g | Saturated Fat: 3g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 11g | Sodium: 641mg | Potassium: 663mg | Fiber: 10g | Sugar: 5g | Vitamin A: 705IU | Vitamin C: 26mg | Calcium: 93mg | Iron: 4mg

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199 comments on Creamy Lemon Asparagus Pasta

  1. Aiswarya

    5 stars
    Deliciousness!!!! Love the lemony burst of flavors!

    1. Hannah Hairston

      Hi Aiswarya,

      So happy you enjoyed this recipe so much! We absolutely love lemons in the Rainbow Plant Life kitchen!

  2. Cindy

    5 stars
    This was amazingly delicious! Thank you for a great recipe.

    1. Support @ Rainbow Plant Life

      Cindy, So glad to hear you loved this recipe!

  3. Amy

    5 stars
    Mmmm! Just made this for the third time & it’s sooo good. I used Linguine No. 7 for the pasta, worked great. Highly recommended. And I think you should include beans if you can, I used navy.

    1. Amy

      Kalamata olives also work well!

    2. Support @ Rainbow Plant Life

      Thanks for sharing, Amy!

  4. Rebecca

    5 stars
    This is so easy to make and super delicious. I love the lemon flavor and the capers! I am in love with this.

    1. Support @ Rainbow Plant Life

      Awesome, Rebecca. Thanks for your comment and for taking the time to review!

  5. BeckyO

    5 stars
    I made this for dinner last night and WOW, it is so delicious! The sauce is so flavorful and creamy. I’m vegetarian trying to go more vegan and your recipes make that so much easier. Anxiously awaiting your next cookbook!

    1. Support @ Rainbow Plant Life

      Thanks for the lovely feedback, Becky!

  6. Victoria

    5 stars
    Delicious! It was super refreshing. Cause I was a dork I was literally short 1 lemon and had no asparagus… and no shallots, BUT I used green beans, 1 lemon (to which I squeezed the hell out of and zestes the entire thing) and 1 yellow onion. I cooked the onions a bit longer and holy moly it was insanely good.

    1. Support @ Rainbow Plant Life

      Victoria, So glad to hear you loved this recipe!

  7. Réka

    5 stars
    Super flavorful, just what I needed. I was surprised how yummy it tasted the next day as well – a win!
    Btw I only added 1 tsp of lemon zest as it already tasted perfect, and I ended up using 1 lemon only because it yielded enough juice and zest as it is.

    1. Support @ Rainbow Plant Life

      Thanks for the lovely feedback, Réka!

  8. Katie

    5 stars
    My family likes it better without the second half of the lemon zest, but this is a great recipe! Delicious and comes together easily if you prepare everything before cooking!

    1. Support @ Rainbow Plant Life

      Thanks for the feedback, Katie! Great to hear this pasta is a hit with the family!

  9. Jay

    (Just FYI, you meant to say Lemons should feel heavy for their size, not weight. )

    My wife and I just went vegan a couple of weeks ago although I’ve dabbled before and we love your recipes! I have never been able to make anything that was gluten-free or vegan that tasted good until I made your red lentil curry and then the next day your cornbread. Tonight I’m trying to make lemon asparagus pasta snd I can’t wait to try it.

    1. Support @ Rainbow Plant Life

      Thanks for pointing that out, Jay! So happy you’ve been loving the recipes :)

  10. Mary-Beth

    5 stars
    This dish is AMAZING! I thought it would be good but it surpassed my expectations. Beyond restaurant quality. Thank you Nisha, your recipes are the best!

    1. Support @ Rainbow Plant Life

      Thanks for the lovely feedback, Mary-Beth!

  11. Lea

    5 stars
    Another fantastic recipe! I made this last night and substituted fresh green beans for the asparagus and gluten-free pasta for regular – it was FANTASTIC! The perfect Summer dinner with so many gorgeous complex flavors.

    1. Support @ Rainbow Plant Life

      Thanks for the lovely feedback, Lea!

  12. lara

    5 stars
    omg this is spring and summer in a pan!! i made it last night and it’s even better now – i love that! damn nisha, your recipes are always fire 🔥🔥

    1. Support @ Rainbow Plant Life

      Thanks for the lovely feedback, Lara!

  13. Tracy skrabal

    5 stars
    Wonderfully rich and healthy

    1. Support @ Rainbow Plant Life

      Thanks for the lovely feedback, Tracy!

  14. Sallie

    5 stars
    I just finished makinh and eating this and my non-vegan husband commented “super yummy, please make again”. It’s creamy and lemony and delicious. A perfect springtime supper!

    1. Support @ Rainbow Plant Life

      Aw, how lovely! Thanks for trying the recipe and sharing this review :)

  15. Sabrina

    5 stars
    Love this recipe! So fresh! My husband is always open to trying recipes but does not usually enjoy them. This he loved too. Thank you for being so detailed in your instructions. Makes a difference.

    1. Support @ Rainbow Plant Life

      Sabrina, So glad to hear you loved this recipe! You’re very welcome for the detailed instructions :)

  16. Chelsea

    5 stars
    Delicious! Like all your recipes, the layers of flavor are so good!! I’ll definitely remake this!

    1. Support @ Rainbow Plant Life

      Thanks for the lovely feedback, Chelsea!

  17. Caitlin

    5 stars
    This took me awhile to put together (most things do, lol) but it was worth it! Very springy and delicious!

    1. Support @ Rainbow Plant Life

      So good to hear you loved the recipe, Caitlin!

  18. Hanusia

    5 stars
    I made this last night and it was absolutely delicious! I will definitely be making it again!

    1. Support @ Rainbow Plant Life

      Thanks for the lovely feedback, Hanusia!

  19. Milica

    5 stars
    Just made it. It was lovely and refreshing.

    1. Support @ Rainbow Plant Life

      Thanks for the lovely feedback, Milica!

  20. Brooke

    5 stars
    WOW! I loved everything about this recipe. It was silky, lemony, and just delicious. I added shrimp for a boost of protein too. I will definitely be making this one again!

    1. Support @ Rainbow Plant Life

      Thanks for sharing, Brooke!

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