Lemon Cream Pasta with Asparagus & Peas {Vegan}

Author Veg Life Staff


  • 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


  • 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.