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Creamy Pasta with Lemon Tarragon Asparagus recipe served on a plate with fresh lemon.

Creamy Pasta with Lemon Tarragon Asparagus

If you could describe a Pasta dish as rich and creamy and at the same time sunny and bright this would be it! The Asparagus and Peas are so well complimented by the Lemon & Tarragon and the addition of plant based Yogurt adds a delicate creaminess to the sauce.
5 from 2 votes
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Course: Dinner
Cuisine: Italian-Inspired
Keyword: Creamy, Linguine, Plant-Based, Plant-Based Pasta, Vegan
Author: Devorah
Servings: 5

Ingredients

  • 14 oz Pasta 388g, I used Linguine
  • 1 bunch Asparagus sliced into 1 - 1 1/2” pieces
  • 1 cup frozen Peas 130g, thawed
  • 1 cup Vegan Parmesan Cheese 90g, finely grated
  • 2 cloves Garlic crushed
  • 1 1/2 cups Plant Milk 375 ml
  • 1 cup Pasta Water 250 ml
  • 5.3 oz Plain Yogurt 150g
  • 2 1/2 Tbsp Vegan Butter 37.5g
  • 2 1/2 Tbsp all-purpose flour 37.5g
  • 2 Tbsp fresh Tarragon 30g, chopped (plus more torn leaves for garnish)
  • 2 Tbsp Lemon Zest 30g
  • 1 Tbsp Lemon Juice 15ml
  • Salt & White Pepper to taste

Instructions

  • Bring a large pot of salted Water to boil and quickly cook your Asparagus for 2-3 minutes and remove. Set aside.
  • Add the Pasta to the boiling water and cook as per the package directions. Reserve 1 cup of the Pasta Water before draining.
  • While the Pasta is cooking begin your sauce by melting the Vegan Butter in a large pot on medium low heat. Once the Butter is melted add in the crushed Garlic and let cook for 1-2 minutes or until fragrant.
  • Add in the Flour and mix until well combined. Let the mixture or roux cook for a minute or two before you begin adding in the Plant Milk.
  • Add the Plant Milk a little at a time as you stir to incorporate. Once everything is combined add in the grated Parmesan and mix until completely melted.
  • Add in the Pasta Water and let the sauce cook for a minute to thicken. Add in the Yogurt, chopped Tarragon, Lemon Juice and 1/2 of the Lemon Zest, and season with Salt & Pepper. Stir well.
  • Toss in the cooked Pasta, Asparagus and Peas and gently mix everything together. Season with Salt & Pepper.
  • Top with the remaining Tarragon and Lemon Zest.
Did you try this recipe?Mention @goodoldvegan or tag #goodoldvegan!