What better way to welcome spring with open arms than with this 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!
In this post:
🎥 Watch the video
A few years back, I cooked this lemon asparagus pasta live on YouTube. With over 120K views, it was a huge hit with my community. I hope you love it just as much!
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 them out if you prefer), while the crushed walnuts provide a slight nuttiness.
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.
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
- Asparagus — One of my favorite spring vegetables and a natural fit here. Not in season? Swap in broccoli, brussels sprouts, green beans, or snap peas.
- Spaghetti — The classic choice, but any noodle or ribbon pasta works well (fettuccine, bucatini, linguine, etc.).
- Walnuts — A fantastic plant-based source of umami. Finely ground, they cling to the olive oil sauce the way parmesan cheese does, building a savory backbone alongside the nutritional yeast.
- Olives and capers (optional) — I know olives can be divisive, but Castelvetrano olives are very mild in flavor, so they’re worth a try. Feel free to leave them out if they’re not your thing.
- Extra virgin olive oil — Use a good-quality one since it’s the primary ingredient in the sauce. Good quality doesn’t need to be expensive — I used the California Olive Ranch extra virgin olive oil when I made this.
- White beans (optional) — They add serious heft and protein to make this a complete meal. Navy beans work as a substitute.
Step-by-step instructions
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. Add more pasta water as needed.
Add the remaining ingredients – basil, parsley, capers and olives if using, remaining lemon zest (from one lemon), and white beans (if using).
Toss again to combine and briefly cook. Serve warm.
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 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 color also starts to fade after a few hours.
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.
Frequently Asked Questions
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.
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.
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).
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. The color also starts to fade after a few hours.
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!
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!
Introducing
Big Vegan Flavor
Techniques and 150 recipes to master vegan cooking.
Lemon Asparagus Pasta
Equipment
- Tongs
Ingredients
- 10 ounces (285g) of spaghetti, bucatini, linguine, or fettuccine (see Note 1)
- 2 medium-large lemons (see Note 2)
- 6 1/2 tablespoons extra virgin olive oil, divided
- Kosher salt and 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 (2.5 cm) pieces
- ½ cup (60g) toasted walnuts, finely crushed (see Note 3)
- 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 (optional)
- ¼ cup (30g) Castelvetrano olives, sliced in half (7 to 9 olives) (optional, see Note 4)
- 1 (15-ounce/425g) can of navy beans or other white beans rinsed and drained (optional, for a main meal)
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 ounces of pasta. Once the water is nearly boiling, add a generous amount of salt (~1 TBSP kosher salt). Add the pasta and cook according to the package directions, stirring occasionally, until just al dente. Drain the pasta, reserving 1 cup (240 mL) of the pasta water.
- Zest the lemons and divide the zest into two piles. Set aside.
- Meanwhile, make the Lemon Sauce. In a mason jar, combine 5 tablespoons (75 mL) of the lemon juice, 5 tablespoons (70g) of the extra virgin olive oil, 1/2 teaspoon Dijon mustard, 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 olive oil in a 12-inch sauté pan or Dutch oven over medium heat. Once warmed, add the shallots and garlic. Cook for 2 to 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 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 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, and the capers, olives, and white beans, if using. Toss again and briefly cook for 30 to. 60 seconds. Sprinkle with a pinch or two of salt and pepper and finish with a nice drizzle of olive oil. Serve immediately.
Video
Notes
- You can use up to 12 ounces (340g) of pasta but it’s sauciest with 10 ounces (285g).
- 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 toast raw walnuts, add to a dry skillet over medium heat and cook, stirring occasionally, until a bit browned and fragrant, 4 to 5 minutes. Or roast a large batch on a sheet pan in the oven at 350ºF/175ºC for 8 to 10 minutes, tossing halfway. 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.
- If your olives are already pitted, slice them in half. If they have the pits inside, here’s how to remove the pits.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Love this? Leave a rating below!
I really really liked this pasta. To be far I substituted the nutritional yeast for parmesan since I am just trying to cut out meat right now and not go completely vegan. Anyway it was so tasty!
Great, Charlotte! Thanks for your comment and for taking the time to review!
Just made this for the second time and it was even better than the first. This makes me love asparagus instead of ruin and suffer eating it. The perfect blend of crunch, creamy, bright, spicy and filling. Goes great with my favorite Australian white wine: Yalumba Viognier, $9.99 at my grocery store.
Thanks for sharing, Sara!
Great recipe, I love the zesty light flavor from the lemon and it was refreshing to have this sauce instead of tomato based. The only thing that left my dish a little down was the type of pasta that I used. Did you use whole wheat pasta? I used Banza, a chickpea version and it really clumped together after cooking, making it like a thick log stuck together instead of stringy spaghetti. I would like to try this again with regular pasta!
Hi Melissa, we use regular spaghetti, bucatini, linguine, or fettuccine for this recipe! I hope next time around it turns out better for you with one of these pastas.
We made this for dinner last night and can’t wait to add it to the rotation! It was bright and delicious, and a perfect dish for warm summer nights. We also added some cannellini beans, too! Quick and yummy dinner.
Cait, So glad to hear you loved this recipe!
Such yummy sauce!
Anne, So glad to hear you loved this recipe!
This was delicious! I love the lemon sauce & will use it on other veggies! Thanks for all your great recipes!
Fantastic! This flavorful pasta is full of complementary textures unlike any other pasta dish I’ve made before. The ingredients work well together and the finished product looks and tastes like a complex dish you’d get from a restaurant, but it was a very straightforward, approachable recipe to follow.
I omitted both the beans and the olives, but followed the rest of the recipe and ingredients exactly as they were written. The pasta was still plenty filling and turned out wonderfully! The lemon gives this pasta a “bright” flavor throughout, which prevents it from feeling too heavy when eaten and this makes for a great lunch or dinner option for Summer.
Note: This dish is best when prepared and eaten same-day. While it will keep in the fridge as leftovers, the various ingredients will lose their lush green color and turn quite dull as they sit overnight in the fridge.
Thanks for the lovely feedback, Kai!
Very delicious
My 2 suggestions for vegans would be to use edemame over the beans (I find the bean flavour overpowers the lemon and basil) and to consider using soba noodles for protein
Thanks for the feedback, Carolyn. We are glad you enjoyed the pasta!
Tested it out and wow, we ate it at least 3 times this aspargus season. Very tasty!
Yay! So glad you’ve gotten some good use out of this recipe this asparagus season, Claudia!
I am not one to take the time to comment on recipes but this was such a wonderful recipe, that I wanted to send my warm gratitude for your amazing blog and recipes. So much flavour in this pasta and even my meat loving husband said “put this in the rotation!”. I have loved every recipe of yours, Nisha so please please keep doing what you do! Anyone who can win over my husband on vegan recipes is my hero!
We love to hear it, Sonia! Thank you for your kind words and for taking time to review.