Lemon Asparagus Pasta

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This lemon asparagus pasta is bursting with zippy and bright spring flavors. It features crisp-tender asparagus, fresh herbs, and a citrusy olive oil sauce that’s naturally creamy (without any cream or flour). Perfect for a quick weeknight meal or a fancy dinner party!
Prep 25 minutes
Cook 20 minutes
Total 45 minutes
5 from 359 votes

What better way to welcome spring with open arms than with this Creamy Lemon Asparagus Pasta? It’s bright, zingy, packed with delightful spring flavor and an amazing sauce.

The creamy sauce is made with a combination of olive oil, pasta water, and walnuts, creating a velvety texture that will leave you wanting more. And the best part? It’s naturally dairy-free and vegan!

As soon as asparagus comes into season, this lemon asparagus pasta recipe is a must-try. It’s fresh, flavorful, and perfect for any occasion. Whether you’re looking for a quick weeknight meal or a fancy dinner party dish, this recipe is sure to impress. So grab your apron and let’s get cooking!

Table of Contents:
1. Why this recipe works
2. Ingredient notes and substitutions
3. Step by step instructions
4. Tips for making this recipe
5. Frequently Asked Questions
6. Recipe card with notes

bowl of twirled lemon asparagus pasta

Why this recipe works

Perfect marriage of spring flavors.

Inspired by Evan Funke’s Spaghetti al Limone, this pasta has all the best flavors of spring.

With the juice and zest of two whole lemons, this pasta is delightfully lemony, while the addition of basil and parsley lends it an herbaceous note. Capers and olives add a zingy, briny flavor (but feel free to leave out the olives if you prefer), while the crushed walnuts provide a slight nuttiness. And of course, we can’t forget the star of the show – asparagus, the king of spring!

A great way to cook asparagus

In season asparagus doesn’t need much help to taste amazing. Here, asparagus gets lightly pan-fried in olive oil alongside shallots, garlic, and lemon zest. The result is a wonderful crisp-tender texture, which is a nice contrast with the creamy pasta.

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Gourmet but easy

This is the kind of dish you might find at a fancy restaurant but it’s simple to make at home! With prep time included, you can get this dish on the table in 45 minutes.

Ingredient notes and substitutions

Lemon Asparagus Pasta ingredients in various small bowls on a wooden cutting board.

Asparagus

One of my favorite spring vegetables, it works wonderfully here alongside the other flavors. If it’s not in season where you are, feel free to swap it out for another green vegetable. Broccoli, brussel sprouts, or even legumes like green beans or snap peas would work well here.

Spaghetti

Spaghetti is the classic pasta option here but any noodle or ribbon shaped pasta would work well here (fettucine, bucatini, linguine, etc.).

Walnuts

Walnuts are a fantastic plant-based source of umami. Here, they get finely ground which helps them cling to the olive oil sauce, much in the same way parmesan cheese does. Alongside the nutritional yeast, walnuts provide a great savory backbone to this dish.

Olives and Capers

I know olives can be divisive, so please feel free to leave them out if you can’t stand them. But Castelvetrano olives–the olives in this recipe–are very mild in flavor so you might want to give them a try.

If you do leave them out, consider adding 1 extra tablespoon of capers for a little more of a briny/salty bite

Extra Virgin Olive Oil

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 (affiliate link) – a great olive oil for everyday use).

White beans

While the dish is still satisfying without them, white beans are an optional ingredient that provides some serious heft and protein. Don’t have white beans? Navy beans would also be a fine choice.

How to make this recipe

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).

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.

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.

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

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

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).

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.

Add the crushed walnuts and nutritional yeast.

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.

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

Toss again to combine and briefly cook. Serve warm.

lemon asparagus pasta in saute pan.

Tips for making this recipe

Use less water than you’d think.

Without any cream or cheese, we need a very starchy pasta water to bind our sauce together.

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. 

And of course 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.

Cook the pasta until just al dente.

Aim to remove the pasta from the water as soon as it’s al dente, or even a minute beforehand, as the pasta is going to continue to cook in the lemon sauce for a few minutes. Otherwise, the texture might be a bit overdone.

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.

Choose the right pan.

When cooking the shallots, garlic, and asparagus, use a large 12-inch sauté 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 it helps to have a large enough pan to avoid any spills or mess.

Make it quicker with the right tools.

While you can definitely use a sharp knife to slice the shallots and walnuts, you’ll save some time by using (1) a mandoline for the shallots (and garlic, if the cloves are on the large side and you have a handheld mandoline slicer like this); and (2) a spice grinder to pulse the walnuts a few times until mostly crushed.

pan full of spaghetti with fresh herbs and lemon zest.

Frequently Asked Questions

What’s the best way 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!
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. Watch this video to see how I cut my asparagus for this recipe.

Can I use gluten-free pasta?

You can, with a few caveats.

First, 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.

And second, gluten-free pasta tends to be more absorbent, so you may want to add more pasta water (up to 1 full cup) when you coat the 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 crisp 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 can I store and reheat lemon asparagus pasta?

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.

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!

shallow bowl of creamy lemon asparagus pasta on neutral backdrop.

If you love this Lemon Asparagus Pasta, please be sure to leave a rating and review below! It’s always much appreciated :) And tag me on Instagram – I love seeing your remakes!

Lemon Asparagus Pasta

5 from 359 votes
This lemon asparagus pasta is bursting with zippy and bright spring flavors. It features crisp-tender asparagus, fresh herbs, and a citrusy olive oil sauce that’s naturally creamy (without any cream or flour). Perfect for a quick weeknight meal or a fancy dinner party!
Prep Time: 25 minutes
Cook Time: 20 minutes
Total Time: 45 minutes
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 (see Note 1)
  • Extra virgin olive oil
  • Kosher salt
  • Freshly cracked black pepper
  • 1/2 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 a bias into 1-inch pieces
  • ½ cup (60g) toasted or roasted walnuts, finely crushed (see Note 2)
  • 3 tablespoons nutritional yeast
  • ½ cup (8g) Italian flat-leaf parsley, (leaves and tender stems), chopped
  • ½ cup (8g) fresh basil leaves, slivered
  • 2 tablespoons capers, drained
  • ¼ cup (30g) Castelvetrano olives, sliced in half (7 to 9 olives) (optional, see Note 3)
  • 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
1. 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. 
2. 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. To crush walnuts, the quickest way is to add to a spice grinder and pulse several times. Otherwise, very finely mince with a knife. 
3. 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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576 comments on Lemon Asparagus Pasta

  1. Bree

    5 stars
    This was really delicious and not too difficult/time-consuming to make. A lot of different flavors going on, but they all go together so well. I’ll definitely be making it again. Good for a weeknight meal or for company!

  2. Aaron

    5 stars
    This was really delicious! The lemon left it tasting super fresh even when I had the leftovers the next day.

  3. Jane Thompson

    This was so good!!! The lemon zest really brought it to the next level, and the whole recipe comes together in as much time as it takes to boil water and cook pasta. 10/10 would recommend and make again!!!

  4. Issa

    5 stars
    I love the freshness of this recipe and the lemon! It’s a great summer dish, I ate it both warm and cold. I liked that I got to use olives because I usually just eat them alone and it takes a while to get through the jar.

  5. Viktória

    5 stars
    Thank you Nisha for this amazing recipe! I never liked asparagus in any form, so this was a good challenge. It wasn’t my favourite part of this dish either, but the overall taste and texture is heavenly! I plated it with some vegan feta which paired quite well.
    I never would have thought of adding nut meal into my pasta sauces, but will definitely consider that from now on.
    Yum!

  6. Jennifer MacDonald

    5 stars
    This pasta recipe was delicious. I made the recipe as written except I used about half the basil and parsley because that’s what I had available. The lemon flavour is so fresh, it made a delicious spring meal the entire family enjoyed. I’ll be making it again!

  7. Mirabelle

    5 stars
    This recipe is fantastic spring recipe! It’s really bursting with flavours! I think the lemon zest really takes it over the top. I will make this recipe next time we host a dinner because I’m sure it will impress! This time I used gluten free pasta and it worked great, thanks to Nisha’s notes on how to use it.

  8. Alexis

    This pasta is amazing! My boyfriend and I both loved it. I’m definitely making it again! I love the freshness of it.

  9. Kia

    4 stars
    I enjoyed this recipe, it was very delightful and filling.
    I made it with less oil and less nuts, because my body doesn’t like too much fat, but I still happily will make it again. My friend also made this along with me, and enjoyed it too.

  10. Luana

    5 stars
    So delicious and Creamy and fresh.

  11. Daniela

    5 stars
    This was delicious! So many different flavours and good ingredients in here, my boyfriend and I loved it! Thank you Nisha 🙏

  12. Tina

    Very fast and satisfying dinner. The roasted walnuts do add a depth of favor, so don’t skip this step.
    It got my husband highest endorsement when he said “you can add this to the dinner rotation.”

  13. Neha

    5 stars
    Honestly didn’t think I would like this because I am not a big fan of asparagus or olives other than black. It was absolutely amazing and definitely something I will make again.

  14. Kaitlyn

    5 stars
    I enjoyed this recipe. Once the prep work was done, it came together very quickly. I will be making this again during asparagus season.

  15. Heather

    5 stars
    This is a delightful, fresh flavored recipe! Will definitely be in our recipe rotation!

  16. Mer

    5 stars
    This recipe really was creamy yet light, bright and flavorful. You need to get all your ingredients prepped first then it is an easy recipe worthy of company. Everyone loved it on my first try!

  17. Shaavazul

    4 stars
    Lemon Asparagus Pasta is tasty and refreshing. This perfect spring meal comes together quickly. Personally I used half the oil and splashed some oat milk into the dressing to make it a bit creamier. I don’t recommend saving any leftovers because 1. It’s too delicious fresh, and 2. The flavor just doesn’t stay bold and flesh next day. 100% will make again—probably playing with other veggies.

  18. Fleur Menezes

    5 stars
    Absolutely loved this dish!!!

    As I am in Australia, asparagus is not in season so I have added some broccolini and squash to it as well.

    I love mustard, so I was quite happy to add that. I used what I had which is German mustard.

    I loved the lemon flavour, it also added some freshness. The walnuts give it some texture.

    Will definitely be preparing this meal again.

  19. Kate

    5 stars
    Such a lovely complex dish. I especially enjoyed the capers and the walnuts, I’ve grown up with them and always liked the taste, but this is the first time I added it to a dish like this and absolutely loved it.

    I used brokkoli stems instead of asparagus which needed a bit longer to cook but I think achieved a similar texture.

    If you have it, add a bit of preserved lemon. It adds another complex lemony and salty flavour. I used the recipe from here and that worked great.

    1. Ansu

      5 stars
      Wow yes I am making Nisha’s preserved lemon recipe and cannot wait to try them in this fabulous dish

  20. Jasmine

    5 stars
    Amazing dish! Has a great taste and texture and I can eat it weekly because its so fresh and doesn’t leave you feeling heavy.

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