Vegan Lemon Garlic Butter Pasta with Tomatoes, Asparagus and Mushrooms
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.
Servings: 4 people
Calories: 709kcal
Ingredients
- 8 oz rotini pasta (can sub for other noodles, use GF if needed)
- ½ cup vegan butter
- 8 cloves garlic, minced
- 1 lb asparagus, ends trimmed, each stalk cut into 3-4 pieces
- ½ teaspoon salt
- ½ teaspoon fresh cracked black pepper
- 1 pint cherry tomatoes
- 8 oz mushrooms, sliced
- ½ cup vegetable stock
- 1 juice of lemon
- 1 cup vegan parmesan Cheese, divided
- ¼ teaspoon red pepper flakes, optional
- 2 tablespoon fresh basil
Instructions
- Bring a pot of salted water to a boil, and cook pasta until al dente. Drain and reserve ½ 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 ½ 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
*See post for notes about Top 8 Allergy Free variation and other vegetable suggestions
**Nutritional facts are just estimates. Please utilize your own brand nutritional values to double check against our estimates.
Nutrition
Serving: 0.25total dish | Calories: 709kcal | Carbohydrates: 72g | Protein: 21g | Fat: 36g | Saturated Fat: 5g | Sodium: 1199mg | Potassium: 1250mg | Fiber: 6g | Sugar: 8g | Vitamin A: 2667IU | Vitamin C: 39mg | Calcium: 63mg | Iron: 4mg