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
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.
*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.
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