This Lemon Cream Pasta with Asparagus and Peas is perfect for a light lunch! It just speaks spring to me. And I know most of us are ready for spring, aren’t we? While the rest of the world is thawing out from a long, cold winter…here in Arizona where it is mild all year, citrus trees are just overflowing with fruit. Most people here give them away by the bag full. An anonymous neighbor left these HUGE lemons at our mailbox and I couldn’t resist making something with them as I do at this time each year. The pasta is light and fresh, you can taste all of the flavors and they compliment one another well. No one ingredient is over-powering. This will become a go-to dish of mine. I really enjoyed it and I think you will too! If you decide to make it, stop back and let us know what you think!! I love to hear your feedback. 
This pasta stores nicely as leftovers for lunch the next day (that is, if there are any leftovers 🙂 The base is a mild citrus cream sauce thickened with a bit of cornstarch and vegetable broth. The sauce will be lighter or darker depending on the vegetable broth you use. Mine was quite rich in color. Also, if you can find it, I would encourage you to buy the low-sodium broth. No one really needs all of that extra sodium. Steamed asparagus and peas round out the flavors. We topped the pasta with a sprinkle of vegan parmesan and a bit of parsley. You could also toss the pasta with the parmesan for a thicker sauce. Enjoy! 🙂 
Lemon Cream Pasta with Asparagus & Peas {Vegan}
Ingredients
- 8 oz. Rotini or other twisted pasta shape, cooked to the package instructions
- 1/2 lb. Asparagus steamed
- 1 C frozen Peas thawed
- 1 Tbl vegan Margarine such as Earth Balance
- 1 Shallot minced
- 1 C Vegetable Broth organic, low-sodium if you can find it
- 1 tsp Cornstarch
- 1/3 C So Delicious Dairy Free Coconut Creamer
- 3 Tbl freshly squeezed Lemon Juice
- 1/2 tsp Salt
- 1/8 tsp Pepper
- dash of ground Red Pepper
- 1/4 C vegan Parmesan
- Lemon slices for serving
- Parsley to garnish
Instructions
- Cook pasta according to package instructions.
- In a saute pan over medium high heat, melt the margarine and add the minced shallot. You could also add a bit of garlic here, I'm just not a huge fan 😉 Saute until slightly translucent.
- Steam the asparagus (or use a microwavable steamed asparagus).
- Combine the broth and cornstarch, mixing well. Add to the pan and bring to a boil. Continue to cook until thickened. Stir constantly.
- Stir in the cream, lemon juice, salt, pepper and red pepper.
- Remove from the heat and add the peas. Cook for a minute or two and add the steamed asparagus.
- Drain the pasta and add to the sauce. Stir gently to combine.
- Add the parmesan and parsley.
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