Vegan Lemon Asparagus Pasta
View original ↗
Vegan Richa · by Vegan Richa★ 5.0 (54)

Vegan Lemon Asparagus Pasta

NUTRITION · PER SERVING40M COOK
CAL 26%·PRO 40%
CARBS 93G72% OF CAL
10G FIBER33G SUGAR51G OTHER
FAT 9G15% OF CAL
1G SAT8G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Fettuccine in a creamy lemon sauce made with tofu, topped with pan-roasted garlic asparagus. A vegan take on Alfredo that's rich, tangy, and protein-forward.

mainamericanpastatofudairy freegluten freeveganvegetarian
View the full recipe on Vegan Richa →

We index the facts; the cooking instructions live with the creator.

Nutrition & ingredients

Ingredients

serves 4
  • 8 oz fettuccine or other pasta (, glutenfree pasta if needed)
  • 1 tsp olive oil
  • 1 clove of garlic (, finely chopped)
  • 1 lb asparagus (, chopped into 2 inch pieces, remove tough bottom stem)
  • dash of salt and black pepper
  • 3-4 cloves of garlic (, finely chopped)
  • 1/3 cup chopped onion
  • 2 oz sliced mushroom (optional)
  • 7 oz firm tofu ( or silken tofu)
  • 1 cup non dairy milk ( such as almond or soy)
  • 2 tbsp lemon juice
  • zest of half a lemon
  • 1/4 tsp onion powder
  • 1/4 tsp ground mustard
  • 1-2 tbsp nutritional yeast
  • 1/2 tsp salt
  • 1 tsp flour (, use starch or rice flour to make glutenfree)
  • 2 tsp italian seasoning ((I like 1 tsp basil, 1/2 tsp parsley, 1/3 tsp rosemary))
  • zest of the other half of the lemon
  • 3-4 thin lemon slices
  • pepper flakes (,black pepper, vegan parm for garnish)
PREP
10M
SODIUM
658MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.