This delicious Vegan Lemon Garlic Butter Pasta with Tomatoes, Asparagus and Mushrooms is a quick 30 minute meal that’s super easy to make and great year round.
Creating deliciously filling meals that are quick and light seems daunting sometimes. But this Vegan Lemon Garlic Butter Pasta with Tomatoes, Asparagus and Mushrooms is just that.
Not only does it quickly come together, but it’s totally approved no matter who you are serving.
One of the best things about this dish is that it leaves you full, but it’s also light and doesn’t leave you feeling stuffed.
And we know, but the mushrooms!!!! If you or someone in your home doesn’t like mushrooms, they can totally be swapped out. We have even swapped them out ourselves for chickpeas.
If you are a house divided on mushrooms, feel free to saute the mushrooms on the side and only add them to the plates of people who like mushrooms.
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What ingredients do I need to make vegan lemon garlic butter pasta with vegetables?
Easy dishes are great, but dishes that are easy and use minimal ingredients are even better. This dish only needs to have 10 ingredients. Full amounts listed in printable recipe card below.
The ingredients that you need are:
- Pasta (we use rotini, but you can get creative with your pasta choice)
- Vegan Butter
- Garlic
- Asparagus
- Cherry Tomatoes
- Mushrooms
- Vegetable Stock
- Vegan Parmesan
- Fresh Basil
- Lemons
- Red Pepper Flakes (optional)
- Salt and Pepper
Do I have to use these particular vegetables?
Of course not. You can feel free to get creative, but depending on what you decide to add, you may need to adjust the cooking time.
We love the way these three particular ones go together, but you could totally add or omit others.
We will say that the cherry tomatoes, when cooked in this dish release juices to add to the taste of the dish so we would recommend keeping those.
Other things you could add are:
- chickpeas
- broccoli
- peas
- red peppers
- green beans
- yellow squash
- zucchini
- spinach
- vegan meat substitutes (like vegan chicken or seitan)
And more! Feel free to great creative!
How do you make Vegan Lemon Garlic Butter Pasta with Tomatoes, Asparagus and Mushrooms?
Bring a pot of salted water to a boil, and cook pasta until al dente. Drain and reserve 1/2 cup of the pasta water.
Wash and chop all your vegetables.
Heat butter in a large skillet over medium heat. Add in the garlic and cook for 1 minute.
Add the asparagus, along with the salt and pepper and cook for 3 minutes.
Then add in the cherry tomatoes and cook for 2 minutes. Then, pour in the vegetable stock and mushrooms. Cook for another 3-5 minutes or until the tomatoes start to show wilted skin and burst open.
Add in the lemon juice and give a quick stir.
Toss in the drained, cooked pasta along with 1/2 of the parmesan cheese and red pepper flakes if adding. Gently stir to combine.
Add in reserved pasta water if needed to loosen the noodles.
Garnish with fresh basil and remaining vegan parmesan cheese.
Can you prep this vegan pasta with vegetables dish ahead of time?
Yes! Once made, let cool, and store in an air tight container for up to 5 days.
If you meal prep, this is a great dish to try out because of that. Just separate into individual portion sizes and have lunch or dinner prepped for the entire week.
Can this be Top 8 Allergen Free lemon garlic butter pasta with vegetables?
The pasta, vegan butter and vegan parmesan cheese are the two ingredients that could contain Top 8 allergens.
For the pasta, you can use a gluten free pasta of your liking.
For the vegan butter, make sure to use a soy free butter like Earth Balance soy free. It comes in a red tub.
For the vegan parmesan, Follow Your Heart appears to be Top 8 Allergen Free or you could make your own homemade vegan parmesan cheese.
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Vegan Lemon Garlic Butter Pasta with Tomatoes, Asparagus and Mushrooms
Ingredients
- 8 oz rotini pasta (can sub for other noodles, use GF if needed)
- 1/2 cup vegan butter
- 8 cloves garlic, minced
- 1 lb asparagus, ends trimmed, each stalk cut into 3-4 pieces
- 1/2 tsp salt
- 1/2 tsp fresh cracked black pepper
- 1 pint cherry tomatoes
- 8 oz mushrooms, sliced
- 1/2 cup vegetable stock
- 1 juice of lemon
- 1 cup vegan parmesan Cheese, divided
- 1/4 tsp red pepper flakes, optional
- 2 tbsp fresh basil
Instructions
- Bring a pot of salted water to a boil, and cook pasta until al dente. Drain and reserve 1/2 cup of the pasta water.
- Wash and chop all your vegetables.
- Heat butter in a large skillet over medium heat. Add in the garlic and cook for 1 minute.
- Add asparagus, salt and pepper and cook for 3 minutes.
- Add in cherry tomatoes and cook for 2 minutes.
- Pour in vegetable stock and mushrooms. Cook for another 3-5 minutes or until the tomatoes start to show wilted skin and burst open.
- Add in the lemon juice and give a quick stir.
- Toss in the drained, cooked pasta along with 1/2 of the parmesan cheese and red pepper flakes if adding. Gently stir to combine.
- Add in reserved pasta water if needed to loosen the noodles.
- Garnish with fresh basil and remaining vegan parmesan cheese.
Notes
Nutrition
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