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.

Course Main Course

Cuisine American, Italian

Keyword dairy free main course, dairy free recipes, vegan main course, vegan recipes

Prep Time 10 minutes

Cook Time 15 minutes

Total Time 25 minutes

Servings people

Calories 709kcal

Author LarishaBernard

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

*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