Creamy Vegan Lemon Asparagus Pasta

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Baking sheet filled with asparagus and lemon slices ready to be roasted

I think you become an adult when you start making your own pasta sauce. Oh, and paying your own bills. That’s also important.

I don’t remember exactly this happened for me, but it was one of the best decisions I’ve made in the kitchen. I used to live on jarred pasta sauces (and vending machine food) in my college years, so I was elated and pleasantly surprised to learn how easy it is to make it from scratch.

This creamy white sauce is no exception.

Plate of Vegan Lemon Asparagus Pasta with a side of vegan parmesan

This pasta was inspired by one of my favorite roasted veggies: Asparagus!

I love asparagus. It has the most amazing flavor when roasted, and is even delicious raw! Plus, it’s good for you. These little guys are packed with vitamin C, K, and folate, and are an anti-inflammatory and antioxidant-rich food. And don’t forget the fiber! Seriously people, eat your greens with every meal.

Series of photos showing how to make our Vegan Lemon Asparagus Pasta recipe

This pasta is simple, requiring just 9 ingredients and 30 minutes!

The sauce is adapted from my Creamy Vegan Garlic Pasta (which can be made gluten-free), and comes with an extra punch of flavor from fresh lemon juice. The lemon and roasted asparagus marry perfectly together in this dish to create a flavor combination I can’t get enough of.

Freshly roasted Lemon Asparagus on a baking sheetPlate of Creamy Vegan Lemon Asaparagus Pasta for a comforting dinner

You must make this dish! It’s

Creamy
Light
Satisfying
Simple
Lemony
Savory
Loaded with veggies
& Perfect for a quick-but-healthy weeknight meal

The beautiful thing about this pasta? Leftovers are a dream. So be sure to make extra to pack for lunches during the week. If you’re anything like me, leftover pasta is a welcome mid-day treat when you don’t feel like cooking.

Top down shot of a plate of our 30-minute Creamy Vegan Lemon Asparagus Pasta recipe

Enjoy this recipe! And if you do, take a picture and tag it #minimalistbaker on Instagram! I love seeing what readers are cooking up. Cheers!

Pan of Creamy Vegan Lemon Asparagus Pasta

Creamy Vegan Lemon Asparagus Pasta

A vegan pasta that requires simple ingredients and just 30 minutes! A creamy butter- and dairy-free white sauce is infused with lemon and roasted garlic. Simple, light, delicious. See notes for adapting if you’re gluten-free or not vegan.
Author Minimalist Baker
Print
Plate of Vegan Asparagus Pasta topped with cooked lemon slices
4.64 from 88 votes
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 3
Course Entree
Cuisine Gluten-Free, Italian-Inspired, Vegan
Freezer Friendly No
Does it keep? 3-4 Days

Ingredients

  • 1 bunch asparagus (trimmed and washed // ~12 ounces as original recipe is written)
  • 1 pinch each sea salt + black pepper
  • 2 medium lemons (sliced thinly)
  • 3 1/2 Tbsp olive oil (divided)
  • 3-4 large cloves garlic (minced)
  • 10 ounces bow tie pasta (~5 cups as original recipe is written // see notes if GF*)
  • 2 1/2 cups unsweetened plain almond milk*
  • 3-4 Tbsp all-purpose flour (sub another thickener if GF*)
  • 1-2 Tbsp nutritional yeast (optional // for a subtle cheesy flavor)

Instructions

  • Preheat oven to 400 degrees F (204 C). Add asparagus to a baking sheet and toss with 1/2 Tbsp olive oil and a pinch each salt and pepper (amounts as original recipe is written // alter if adjusting batch size). Top with several thin slices of lemon and bake for 20-25 minutes. Once finished cooking, remove from oven and roughly chop into thirds.
  • In the meantime, bring a pot of water to a boil and salt generously.
  • While the water’s heating, bring a large skillet to medium heat. Once hot, add 3 Tbsp olive oil (amount as original recipe is written // adjust if altering batch size) and garlic. Whisk and continue cooking for 1-2 minutes or until garlic is just starting to brown.
  • Add 3 Tbsp flour (amount as original recipe is written // adjust if altering batch size) and whisk. Cook for 30 seconds, then whisk in almond milk 1/2 cup at a time. TIP: Use a large flat spatula to smash down the bits of garlic and flour to properly incorporate. Add a healthy pinch salt and pepper and whisk. Slightly lower heat and continue cooking to thicken, stirring occasionally.
  • Add pasta to boiling water and cook according to package instructions. Then drain and set aside.
  • For extra creamy sauce, add sauce to a blender or use an immersion blender to blend. Add nutritional yeast and another pinch of salt and pepper. If it looks runny, add remaining flour (or cornstarch). Blend until creamy and smooth, using the “puree” or “liquify” setting if possible. Taste and adjust seasonings as needed, then add back to pan and continue cooking over medium to medium-low heat to thicken.
  • Once your sauce has reached desired thickness, add the juice of half a lemon and stir.
  • Add 3/4 of the chopped asparagus and the cooked pasta to the sauce and toss to coat.
  • Divide between 2-3 serving plates (per original recipe // adjust if altering batch size) and top with remaining asparagus. Serve with a lemon wedge and vegan parmesan cheese.
  • Store leftovers in the refrigerator for up to a few days.

Notes

*3-4 large cloves garlic is ~2 Tbsp minced garlic.
*To keep this recipe gluten-free, use gluten-free pasta and sub the flour with cornstarch or another thickener of choice. Add 1-2 Tbsp during the blending process to make sure it’s completely blended. Then add back to the pan to thicken for 5-7 minutes. Alternatively, make a slurry with the cornstarch and a few Tbsp of the sauce in a small bowl and then whisk it directly into the pan during the simmering process. Repeat in 1/2 Tbsp amounts until desired consistency is reached.
*We recommend Trader Joe's unsweetened, unflavored almond milk for best results.
*If not vegan, sub cow’s milk and parmesan cheese.
*Adapted from my Creamy Vegan Garlic Pasta with Roasted Tomatoes
*Inspired by Creme de la Crumb
*Asparagus health benefits from whfoods.org
*Nutrition information a rough estimate calculated with the lesser end of the range of garlic and flour.

Nutrition (1 of 3 servings)

Serving: 1 serving Calories: 458 Carbohydrates: 67 g Protein: 16 g Fat: 14 g Saturated Fat: 1.7 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 180 mg Fiber: 4.7 g Sugar: 1.8 g

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  1. Alissa Martin says

    I don’t know what happened I followed instructions and didn’t let anything cook to long but it didn’t turn out good.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Alissa, sorry to hear that! Would you mind sharing what didn’t turn out about it? Was it the texture, flavor, etc.?

  2. Sharon says

    I doubled this in quantity but found the 6 tablespoons of flour were sufficient for the sauce and 1 medium lemon was enough to achieve the beautiful tangy flavour accompanying the asparagus. I understand this is down to personal preference.

  3. Elizabeth says

    I loved this. Due to lockdown I had to make a few substitutions as I didn’t have everything. These worked absolutely fine:

    Oat milk (worked great)
    Chickpea flour (worked great, swooped regular flour out as it’s impossible to get flour in London at the moment!)
    Lemon juice – I followed your advice and added this just to the sauce rather than with the roast asparagus.

    It worked beautifully. Such a different way to cook asparagus for me. Must say I did sneak in quite a bit more nutritional yeast as I love the cheese taste!

    Delicious thank you!

  4. Erica says

    I made this last night with spaghetti instead of bow tie pasta and roasted mushrooms instead of asparagus. I also used oat milk instead of almond and added finely chopped onions to the garlic. It was amazing even with the substitutions! I can’t wait for dinner tonight (leftovers!). Thank you for this recipe. It’s a new favorite

  5. Elizabeth says

    Not the best, but I only have a bottle of lemon juice rather than fresh lemons. Shall I put some in when I roast the asparagus? Thank you

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Elizabeth, we’d say maybe just add at the end? That way it doesn’t add extra liquid to the asparagus and prevent it from roasting. Let us know how it goes!

  6. Laura says

    Made this tonight and it was soooo good! I used a little too much garlic (my fault ) but it’s was still
    Delicious and easy to make. Will definitely be making again!

  7. Ivan says

    Unfortunately I did not like this recipe. The sauce never really thickened (I used 3 tbsp cornstarch) too much… I tried adding more, but it was still a bit runny after more cooking. My biggest issue was with taste – I don’t know if cornstarch or almond milk had something to do with it, but the sauce had a strange aftertaste. Don’t know if my milk is the culprit, I used Earth’s Own and kept it refrigerated.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Ivan, so sorry to hear this didn’t turn out well for you! We aren’t familiar with that brand of almond milk, but if it has a strong flavor, that could be the issue. Did you make sure it was unsweetened and plain?

  8. Brianne says

    Super easy and so satisfying. Thank you! Used unsweetened plain almond milk and didn’t bother blending, just whisked frequently and vigorously and it worked so well. Came together beautifully.

    I added some zucchini and sauteed kale, and I also used a lot of lemon throughout. So flavorful and springy.

  9. Athina Simolaris says

    Excited to make this tonight! We are out of milk can I use canned coconut milk? Maybe half of a can? Thank you!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Athina, it might have a slight coconut taste, but if you combine coconut milk and broth, maybe it will work? Let us know how it goes!

  10. Megan says

    So I followed the recipe but substituted with almond flour and added vegan “chicken” and it was amazing! The sauce recipe was easy to follow and the suggestion to add as much or as little nutritional yeast was helpful. My sauce was a little bit on the thicker end which I did out of choice and I found I could even make a great dip out of it! Everyone who ate also enjoyed it very much! I will definitely be making this again!

  11. Karalyn Picard says

    Never considered blitzing the sauce! Game changer. I also added a couple of the roasted asparagus and the lemon slices to the vitamix ??? Thanks for another great recipe!

  12. Laura says

    I have used this recipe multiple times. I usually don’t have asparagus so I sub-out the roasting part and add more lemon directly to the sauce.

  13. Dharma says

    This was sooo easy & VERY good. I used oat milk because I’m allergic to nuts & the sauce was fabulous! I also used broccoli & cauliflower because that’s what’s ready in the garden in January! The only change I’ll make next time is to not roast any lemon on the veggies because the lemon (despite using fresh-picked Meyer lemons which are sweeter than regular) became bitter rather than caramelized in the oven. But it’s plenty lemony just from adding a lot of juice at the end…I love lemon, so lemony is a big deal for me! This is definitely going into regular rotation- this is only our third day of veganism & with recipes like this it is absolutely easy! And it would easily work with other seasonal veggies. Thank you for this recipe!

  14. Dharma says

    I’m allergic to nuts, is there another plant-based milk that will work for this? I have oat, coconut, and “Ripple” pea protein milk on hand.

    • Dharma says

      Oops, now that I see the comments it seems that lots of other milks are used! I think I’ll try the oat milk. :)

  15. Kate G says

    We just made a whole lot of soy milk so we used that instead of almond milk and used courgette instead of asparagus, and it turned out perfect. Surprisingly cheesy and felt like real comfort food! Merci :)

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, Kate. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  16. Alice Williamson says

    Hello, I made this dish this evening and it was fantastic. I did have a bit of a panic when my flour blobbed up into lumps in the sauce – but I strained the lumps out. Next time I will add flour to a small amount of almond milk and whisk it into the sauce a little at a time to ensure no lumps. I added fresh spinach and hot pepper flakes. In addition to the nutritional yeast, I added 2 tsps. of Seitenbacher vegetable broth and seasoning. You could used Better than Bullion or a similar seasoning to kick up the flavor. I did use a penne pasta instead because that is what we had on hand. This was very good. I’m not a big asparagus fan (my husband is) but roasting the asparagus really made a big difference in the flavor.

  17. Caren says

    I made this last night, it was easy and delicious. My husband and I both loved it. I used unsweetened rice milk because it was all I had and it worked great. I added more nutritional yeast because we love the cheesy flavor. I also used garbanzo bean flour and quinoa pasta because I have celiac disease. I let the sauce cook longer and slowly on a small flame to thicken. Will definitely make it again!

  18. Gillian says

    Absolutely delicous! I would highly recommend you add two bunches of asparagus while cooking, and adding fresh basil and fresh argula on top along with the other items she suggests.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, Gillian. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  19. ETHER says

    pasta miaaaam yum is my favorite dish, at least I take it 4 times a week, I appreciate your recipe especially with the photos it makes me hungry

  20. MSF says

    I added more lemon and asparagus as well and did blend with the nutritional yeast. It was tasty! Put some parmesan over the top as well. Very tasty! Thank you!

  21. Elizabeth Anderson says

    I love the fact that this recipe has only a few ingredients ! This turned out delicious and I will definitely be making it again. I would recommend adding another tablespoon of nutritional yeast. Other than that it was perfect! Thank you.

  22. Jasmine says

    This pasta is wonderful. I doubled the amount of asparagus and lemons. I also added half an onion. I used a blender for the sauce and added nutritional yeast. It’s so yummy. Thank you!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, Jorge. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! xo

  23. Scarlet says

    This recipe sounds so good. I love asparagus and lemon and I never would have thought of making it creamy with almond milk. Also, I found the nutritional yeast in the spice section at my store. What a beautiful dish too!

  24. Bianca says

    Delicious, it came out so creamy! I only used one lemon total – half was sliced thin for on top of the asparagus, the other half was used for juice in the sauce. Also stirred in some fresh baby spinach at the end. I recommend topping with extra nutritional yeast for that cheesy flavor ?

  25. Rebella says

    Hi! Super excited to make this. How terrible would it be if I used unsweetened vanilla almond milk? Would it be similar to making mac and cheese with vanilla almond milk….like oddly sweet? Has anyone tried it. CAN IT BE DONE? Haha.

  26. Richard says

    If you like garlic, follow the recipe. If you like asparagus, leave out the garlic (or reduce it to one small clove at most), and maybe cut back on the lemon too. Asparagus has a very delicate taste, which you won’t experience if you drown it in strong other flavours.

  27. Nicki says

    5 stars! My 4 year-old daughter said, “Mommy, you made the perfect dinner”. Please note, I did NOT add candy or french fries to this dish, lol. I made it exactly as written. Came together in 30 min and will be a go to for weeknight meals!

  28. JH says

    I made this last night! It was pretty good, but not my favorite from minimalist baker. I had to use quite a bit more flour than suggested for the sauce to thicken, but that’s okay. It did not reheat well today for lunch leftovers- the creaminess is totally gone and it’s kind of like just dried salty noodles with asparagus. Not tasty. So if you make this, plan to eat it all while it’s fresh!

  29. Cludia says

    This was so easy to make and soooooo delicious! Guys, please try it it’s honestly very good. I added extra garlic cuz I’m a garlic lover, but besides that, I followed the recipe exactly. 10/10 would recommend

    • Catherine Griffin says

      Followed the recipe exactly and it was nicely creamy but I think the taste will depend a lot on your almond milk. I used unflavored, unsweetened almond breeze but the sauce tasted strange – oddly processed and almost chocolate-y. It was weird. I would try with homemade almond milk.

      • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

        Hi Catherine, the brand can definitely make a difference. We have had the most success with the Trader Joe’s brand. Hope that helps!

  30. Kelly says

    So good! My non vegan boyfriend loved it and couldn’t stop saying how cheesy it tasted.
    I only used 2 cups plant based milk (cuz I got scared lol but it worked out great) and lime because I didn’t have any lemon. I also added roasted sweet potato ( don’t recommend so much) and roasted chickpeas (really recommend) and spinach.
    Mine definitely didn’t look as good as any of the pictures which sucked but was mostly my fault.
    Will make again!

  31. Hannah Louise says

    I made this tonight,I’m a newbie vegan and added a few extras; crushed walnuts, mushrooms and edamame beans,it’s delicious! Who knew you could make something so creamy without actual cream or cheese or milk! Will definitely have this again!

  32. KH says

    This is AMAZING. I roasted the lemons and asparagus until there were browned edges. I did use the nutritional yeast in my sauce, and it really hit all the spots an Alfredo sauce does so I’ll be making this again and again as a healthier alternative. We’re not vegan, just trying for a more healthy diet, so this was a perfect side for some almond flour crusted baked cod.

  33. Mariah Harrod says

    Turned out really well! I had no nutritional yeast (haven’t been able to find any at the supermarkets in Australia, still looking!), so subbed a bit of tahini for nutty, creamy flavor. I added in some tomatoes & mushrooms after the garlic & before the sauce to give it a bit more nutrition, but overall super happy with such a simple & yum recipe!

  34. Sami says

    Just made this for dinner – SO. GOOD. !! I freaked out when I realized I didn’t have any flour or fresh garlic but improvised by grinding oats into flour and hydrating some garlic powder and it still turned out so so delicious. Thank you for the great recipe!

  35. Melissa says

    We made this and followed the recipe. We used smaller bow-ties but I wouldn’t think that would make the recipe awful. The sauce tasted like flour and almond milk, with a lot of lemon. We had to throw out the entire meal.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Melissa, that is so strange. Did you add the nutritional yeast? That can really bring it together. I haven’t heard that from anyone else, which is why it’s so surprising! Let us know. We’d love to help you troubleshoot.

      • Jamie says

        I can’t eat dairy so I tried out this sauce and loved it! I had never made a sauce like this before and I was nervous it wouldn’t thicken but I just kept heating it and stirring occasionally and it thickened nicely! It was delicious with mushrooms and fettuccine noodles. I’m wondering if it reheats well?

        • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

          Hi Jamie, we recommend reheating on the stove top and adding additional almond milk, as needed. Hope that helps!

  36. Ellen says

    Just made this. It was awesome. Was out of fresh lemons so used organic 100% lemon juice and mixed it together with asparagus, EVOO, salt and pepper. I used a little less oil throughout recipe as I’m always trying to minimize oil. Also used chick pea pasta instead of regular, and spelt flour instead of all-purpose flour. Definitely made sauce creamier to use the nutritional yeast and use an immersion blender or I just dumped it in my nutribullet for a few seconds and then back in the pot to thicken a bit more. Next time, may add some mushrooms, onion and other roasted veggies. Really good!!

  37. Zoe says

    Made this last night and it was the creamiest thing I’ve ever had since going vegan. Realized I strongly dislike asparagus after baking it and trying some, so I instead added a ton of spinach into the pasta and served the asparagus on the side. My family who likes asparagus loved it and the pasta!

  38. Vanessa says

    This is amazing!!! Thank you so much for sharing, it’s changed my life!
    Will it work with wholemeal flour?
    I can’t wait to try the sauce in other recipes!!!

  39. Becca says

    This was such a great technique – I loved the combination of lemon and asparagus but I could imagine this working with all sorts of ingredients and flavors. It’s a great way to make a creamy vegan sauce without a blender, I think this will be my go-to method in the future!

  40. Kailee says

    I made this and really enjoyed it! The asparagus turned out great! I chose to add the lemons on top and squeeze some of juice too. I thought I added a ton of salt throughout but for me it still wasn’t enough by the time I ate it, so be sure to be generous. Overall, really good and easy to make!

  41. Sandy says

    I made this yesterday as a part of my weekly meal prep. I only had unsweetened soy milk, and it gave it a bit of a sweet flavor as it has more sugar in it than almond milk, but it still turned out really well. However, next time I won’t be putting any roasted lemon slices into the sauce when blending as it imparted a bitter aftertaste. Totally my own fault. It is delicious though. Paired it with high protein legume pasta as it’s meatless, and I’m trying to go more plant-based. Would make this again.

  42. John says

    Followed the recipe to the letter, using cornflour as the thickener. We did not like it at all, very bland and heavy sauce which the asparagus and Parmesan could not overcome.

  43. Avery says

    I made this using Trader Joe’s lemon pepper pappardelle pasta and it was SO GOOD! Reminds me of spaghetti al limone from sauce restaurant in nyc. The only change was I squeezed a full fresh lemon into the sauce and another all over the asparagus to make it extra lemon-y. I used TJ’s nutritional yeast also, and the sauce tasted cheesey without the guilt. I’ll definitely make this again

  44. John Hocutt says

    Brought home a bundle of fresh asparagus this evening and used your recipe as a jumping off point.

    We eat whole-food vegan and avoid the use of added salt-oil-sugar (SOS). Since I don’t use oil, I substitute puréed cannellini beans for the bulk of the sauce with a tablespoon of tahini to add some richness. This eliminates the need for thickener like arrowroot or the like and is super easy since the canned beans and tahini are already cooked. I used a high quality garlic powder to eliminate the need for oil to sauté the garlic. You can actually just blend the sauce ingredients and then use the heat of the pasta to warm the sauce.

    In my house, we like oat milk (no oil and is creamier than rice milk) so I used that to thin the sauce. I also added some petit peas to the pasta during the cooking since my best wife is partial to them… added a sweet little touch to serve as a foil to the lemon sauce.

    Was a great dish. Thanks!

  45. Liz says

    This was awesome! I must admit I simplified it by putting all the sauce ingredients in a nutribullet. Then I cooked the pasta, the asparagus, and the sauce all at the same time. Them I drained the pasta, chopped the asparagus and added everything together. Very easy and tasty :)

  46. Lorri says

    I love your blog. I’m not sure why I’ve never commented sooner, but your recipes are delicious and easily modified if necessary. Thanks!!

  47. Toni says

    This was delicious! I was out of plain almond milk so i used unsweetened coconut milk and broth. DELICIOUS and super filling.
    Thank you!

  48. Kathryn Hamoudah says

    This was so amazing! I used green beans from my CSA but prepared them the same way as the asparagus and it turned out great. Thank you for a keeper of a recipe.

  49. Jessie says

    Glad I tried this recipe. Sauce could be used for many recipes. The pasta was good but a bit bland – onions, basil, or crushed red pepper would be a tasty addition. It also seemed to make way more than 2-3 servings!

  50. Amy Say Erp says

    Hi! I wanted to say this is delicious! I added artichoke to the sauce and it tasted so good.

    As far as a a tehinical thing, I can never print from your website from my iPhone. I’m not sure if others have this problem?

    Anyways, thanks for the delicious recipe!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Amy! Hmm we’ll look into it but we haven’t heard of this issue! Thanks for letting us know!

  51. Rebecca Duran says

    It was very good, easy to make. I love what a healthy recipe. I added other seasonings like Italian, basil, and oregano for a little extra flavor. It thicken up well! Now that I have made it I think I would even add maybe mushroom or tomatoes. Great recipe! Thank you!

  52. Alexandra says

    AMAZING!! Such a simple recipe and so delicious. I didn’t even blend the sauce and it was great. I added a bit of italian seasoning to the sauce for a bit extra flavour. I think a bit more lemon would be great too! Thnanks so much for this!

  53. Amber says

    This was good – it reminded me of the boxed Daiya Mac and Cheese. Aside from adding a bit of tumeric and cayenne pepper to spice it up a bit, I made it exactly as described (including the optional 2 tbsp nutritional yeast). I definitely needed the immersion blender otherwise it would have been pretty lumpy, but I ended up with a nice smooth, creamy, slightly sticky sauce. I’m between a 4 and 5 star rating, but it was good, easy, and I’d eat it again. Definitely worth trying!

  54. Coulinjo says

    Two bunches of roast asparagus, a little more salt and pepper – and it still tastes of nothing. I guess the asparagus is dud :/

  55. Cyndi says

    This dish is delicious!! We’re adding this to our family’s staple dishes!! Thanks so much for sharing this awesome recipe:)

  56. rinaz says

    I got some asparagus from the farmer’s market and gave this recipe a try and I was so glad that Idid, it was so quick and easy and SO GOOD! We finished our lunch happy! The bechamel sauce was exceptionally good that I don’t think I’d ever want to buy those packed ones any more. Thank you so much Dana! I’m definitely making this again!

  57. Jamie says

    I really want to try this this weekend! I do want to try it vegan on my own but I was curious if anyone has ever tried this with chicken added in?? I have a guy who loves chicken and I wouldn’t think it would change the amazing flavor everyone is talking about right?? (I am not a very experienced cook lol) Thanks in advance!!

  58. Jennifer Carter says

    This was amazing! I’ve made it twice already. Can’t get enough. I keep thinking I’ll have leftovers and we end up going back for seconds. I didn’t end up needing the blender. It was so creamy without the guilt!

  59. Georgia says

    Prepared this, it is relatively simple and very delicious. Encouraging for two newly minted vegans that were getting a little discouraged by bland recipes. Thank you!

  60. Anastasia says

    This lemon sauce looks amazing! I have a bunch of lemons on my tree right now, so I definitely want to try out this recipe soon Thanks for the new way to use up all of our lemons!

  61. Malisa says

    My husband and I decided to start a vegan Monday tradition, and this was my first attempt at vegan cooking. Success! I used black bean pasta as it has a lot of protein. And I also found vegan mozzarella and put it on top. Roasted some cherry tomatoes along with the asparagus. Delish!

  62. Hannah says

    This was delicious! I’m not Vegan but I am dairy free and this was the first white sauce I’ve ever had. Even my boyfriend loved the sauce and dairy free stuff can be hit and miss with him. We did add cubed chicken to this and it was awesome. Thanks so much for the recipe!!!

  63. Kat says

    I made this tonight on the spur of moment, since I had all the ingredients. It was delicious! I added peas since I was low on asparagus. I will definitely make this again. Thanks for the recipe, it was wonderful and so easy!

  64. Bridget says

    I made this for dinner tonight, but substituted roasted zucchini for the asparagus because that’s what I had on hand. It was PHENOMENAL! My husband started to whine about the idea of having a “vegan dinner,” but when he tried this he LOVED it and requested that I make it again soon! Thanks!

  65. PriscillaB says

    I just made this and it was really good! I added capers to mine to enhance the lemon, and I highly recommend!

  66. Vera says

    Made it tonight ,it’s an other great recipe of yours! It never fails,that is why I go to minimalist baker.com to see what I should make.

  67. jen says

    I adapted a little- more garlic, and lemon, used soy milk instead, (only two cups) and added some sauteed mushrooms. This recipe is so simple and so good! My omni partner was incredibly impressed and said he’d serve it to omni friends and that they wouldn’t know it was vegan. IT’S SO GOOD.

  68. Agata says

    Hi, this was my first attempt at making a creamy pasta sause from scratch. I followed this recipe exactly with the almond milk and nutritional yeast. It was good but I felt it needed something. Maybe a little addition of herbs? I needed to blend the milk, garlic and flour with an immersion blender to get rid of the chunks and it was nice and creamy. Overall I was happy with it but next time I will try adding a little bit of something. I even cheated and topped this off with some cheese but that didn’t hit the spot either.

  69. Lily says

    Thank you so much for this amazing and easy to make recipe! This is hands down the BEST recipe I have made in awhile! Everything fell together so nicely: The asparagus was finished cooking as the sauce was finished thickening and the pasta was ready just in time. I did substitute creme fraiche for almond milk. I added about 1 tbsp of flour and about 1/2 tsp taragon (just for extra flavor as I feel it goes well with lemon). I just had to comment because this really was so delicious and amazing. I LOVE IT! It is officially becoming one of my go-to-recipes.

    • Georgia says

      Suggestion: I reheated it stove top and added a little more almond milk to keep it from getting dry. It was just as delicious.

  70. Mary M says

    Your photos are beautiful which inspired me to make this last night for our family dinner. The family found it a bit dull. I myself found the sauce not lemony enough. There is something missing from the sauce. Perhaps grate some organic lemon rind into the sauce while cooking it?

  71. Emily H says

    This pasta was so delicious. I loved the roasted asparagus so much I made another tray to snack on! Yum yum yum. I also added some sautéed mushrooms to my pasta.

  72. Mariana says

    Made this last night with my homemade almond milk and it was soo creamy and delicious! I usually only do cashew cream for my recipes, but was really pleasantly surprised with the results for almond milk. Thanks for creating & sharing this, Dana! I can’t wait for the cookbook :)

  73. Makayla says

    Made this tonight for my (dairy/meat eating) boyfriend. I had to use cashew milk and I added a bit of garlic salt, mushrooms and peas. So creamy and yummy!! Seriously, drool worthy! We both went back for seconds!! He says it’s better than regular (dairy) Alfredo sauce!! Bravo Minimalist Baker! Love your recipes!!!

  74. Caroline says

    Loved this!! I am a terrible , terrible cook! And this was easy and fun! Could use some salt, maybe I’ll use more nutritional yeast. But over all awesome! Would be awesome with mushrooms as well!

  75. Esther Longmore says

    I made this using homemade cashew milk and it was scrumptious! I’ve been experimenting with eating vegan for about a month and a half— which has been hard with my cheese obsession and love of dairy—but this recipe was proof that I don’t need dairy to have a tasty, creamy, comforting meal! Thank you for sharing! I will be trying many more of your recipes!

  76. Angie says

    This looks amazing! I have a nut allergy so I usually use soy milk or rice milk (both unsweetened)- would these be suitable alternatives to the almond milk?

  77. Yesenia says

    Just made this and the asparagus complement the pasta so well , as a non vegan Alfredo pasta was my favorite. To be able to mock that into a vegan plate was wonderful . Thank you!

  78. Jen says

    I loved this! I added cherry tomatoes, which I roasted w the asparagus and lemon…Also I only had reg soymilk, but it was still good. To add more flavour to the sauce I upped the nutritional yeast amnt and added half a cup of veggie stock. I served it with some pepper flakes on top, and it was a hit! Thanks for all your fabulous recipes.

  79. Jena says

    Made this dish this evening for my parents, siblings, and boyfriend, all of whom are carnivores, and I think they’re finally convinced that vegan food can still be indulgent. The bite of lemon flavor in the asparagus is amazing and the creaminess of the pasta, with no cheese or dairy… Unbelievable! Recipes like this are what makes being vegan so much easier. Thank you.

  80. Constance says

    I followed this recipe closely, I did saute a shallot with the garlic and pureed the sauce in a blender with a little cornstarch to thicken it up a little. The sauce is incredibly creamy, flavorful and decadent, by far the best vegan cream sauce I’ve tried so far. All your recipes are excellent, I’m such a fan!

  81. Sophie says

    I LOVED this! I used gf spaghetti pasta instead and subbed flour for arrowroot. So easy, creamy, and tasty! Thanks so much for sharing this recipe!

  82. Ashley says

    This is delicious!! I didn’t have almond milk, but I did have unsweetened cashew milk that worked just fine. I added capers to mine to give it a little more zing. Keeping this recipe, thanks!!!

  83. Zaki says

    I personally found the dish to be bland. The pasta sauce was bland. The lemon and asparagus were delicious, but the almond milk and flour sauce with a few seasons and nutritional yeast had me feeling like… what the hell is missing here. I def. felt like something was missing. Also, I don’t get how the recipe could call for like 2 to 5 cups of milk. That’s a major difference. All in all. I was very excited but unimpressed with how it came together for the most part.

    • Lyndsay says

      Zaki, did you use plain unsweetened Almond milk or vanilla? I made this tonight and used plain and the flavor was amazing! Also, the recipe calls for 2.5 cups of Alond milk, not 2-5. I would try it again…it’s soon good. I’m eating leftovers now actually! :)

  84. Caitlin says

    I am not trying to be rude, or hate on you or your blog. I just want to be honest and give some cunstructive feedback. My mom and I made this dish and my dad who eats everything could not eat it. I think what made it not so appealing was the almond milk. Anyways, my family of 6 is not a fan.

  85. Ellen Lederman says

    All your adjectives were spot-on. This is so simple, yet completely flavorful. Only tweak we did was grilling the asparagus—–Andy may be a vegan, but he is a guy and guys like to BBQ……
    We also used penne since I couldn’t find whole wheat bowties.

    And of course it didn’t look quite as pretty as your photography, but still very appetizing looking and oh so flavorful. Another dish that leads me to wonder why chefs in restaurants can’t have items like this for the vegan customers….

  86. Yanic says

    Huge hit tonight… Even my daughter that didn’t eat asparagus loved them in here. Since we have garlic intolerance here, I added just a bit of fresh tarragon to the oil instead of the garlic. Tarragon and lemon… divine!

    Great recipe yet again!

  87. Patrick says

    This was incredible. Just made it as tonight and this being the first true meal I’ve made from scratch I can say it was mouth-watering. Thank you for your recipe and I’ll be sure to follow your website for more.

  88. Alyssa says

    Oh my GOD this is SO good! I am not vegan, but I am severely lactose intolerant, so coming across this was wonderful. I just made it and I am really surprised how tasty it is. Wow!

  89. Kim Johnsen says

    Amazing recipe. I followed it exactly as is and wouldn’t change a thing. My husband (who is not vegan) loved it too.

  90. Jena says

    I made this tonight for my family (including my somewhat picky 3 year-old twins)… it was delicious! Everyone wanted seconds. The only thing I changed in the recipe was adding one additional TBS of nutritional yeast. I personally would add more lemon juice next time, but my husband liked it just the way it was. Thanks for the great recipe!

  91. Rachael says

    Amazing dish, I had to use willpower to stop myself from inhaling it all at once. I didn’t have asparagus so I used broccolini stalks instead, they worked great using the cooking time suggested. I also added a little thyme at the end – so good. Will be making it again for sure!

  92. Aubrey says

    Loved this! It was so simple! I was amazed because it really came together right in order like it was suppose to and in less then 30 minutes! I made it without any added oil, water “seared” the garlic and I used arrowroot starch since I had it handy. Put it over quinoa pasta too. Delish!

  93. Jennifer Ruland says

    Found this amazing recipe on Pinterest. Oh my mouth watering amazing! I used Penne Pasta in place of the bow tie and it turned out fabulous. I think the Penne holds the amazing creamy sauce better. I’ll be making this for years to come!!!

  94. Sue Ann Jaffarian says

    OMG! Another fabulous recipe! I made this last night. It was too hot my apartment to turn on the oven so I roasted the asparagus in a skillet and it worked out great. I also tossed some of the asparagus pieces into the blender with the sauce and it added a greater veggie flavor to the sauce.

    One of the things I love about your recipes is how easily they lend themselves to creating other recipes. The sauce from the lemon asparagus pasta could easily be turned into a great sauce for crispy tofu and veggies, almost making a “chicken” a la king” or “chicken” pot pie type of dish. I’ve used many of your sauces as foundations for other dishes.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Ah, thanks Sue Ann! That’s so kind of you to say. I’m so glad you enjoyed this recipe and find so much inspiration on our site! Much love to you. XO!

  95. Christina says

    This recipe is phenomenal! I would never think that a sauce that’s so simple, and has so few ingredients would be this packed with flavor! I just found your site recently and have made several of your vegan recipes. My family and I have loved them all! THANK YOU!

  96. Juley Kingsley Brown says

    I made this for the second time last night and it is a real keeper. I used two bundles of asparagus. Yum! I am finding your recipes to be really good. Look forward to future recipes. We have been vegan since March and I have learned so many good recipes that are just as, or more, satisfying as our old way of eating.

  97. Kimber says

    This was delicious! I added mushrooms and used rotini(that’s what I had) I forgot the nutritional yeast but it’s still so delicious. My first instagram pic too :) Thanks!

  98. Kathryn says

    I loved this dish. I added more rue (3Tb flour+3Tb oil) because I wanted the sauce thicker. Hmm, and added garlic powder for a quicker and more potent garlic taste. Excellent with lemon and asparagus! Bow ties are fun to eat. I’ll definitely make again and again. A keeper recipe :’)
    Cheers*

  99. Chris says

    Can I use organic soy milk instead of almond milk? (I don’t usually use soy milk but another recipe I made this week calls for it and I have a good deal left over).

  100. Rhonda says

    I want to register a complaint about how amazing this and all the recipes posted on this page look seeing as how I’m tired and hungry and there isn’t anyone here to make these mouth-watering dishes for me. Please send someone over to remedy this situation straight away. Love, grumpy tired hungry slobbering on the keyboard Rhonda.

  101. Leti @ Pick Me Meal CLub says

    Literally going to make this tomorrow! Would make it tonight but made fig goat cheese risotto already. Man I love Italian food. Its gotta stop.

  102. Lisa K says

    Oh my wow this is so good!! I forgot the lemon to roast the asparagus but I added it to the sauce. I have been eating this pasta dish for 3 days! Tonight I pan roasted some broccoli and carrots- yeah I need to get back to eating my dinner!!

  103. Morgan says

    I made this last night and loved it! I added sage and sautéed portobello mushrooms. This recipe is a keeper!

  104. Tracy | Pale Yellow says

    I couldn’t believe how good this method came out with the roasted garlic version, so excited to try it with asparagus while the season is still going strong!

  105. Lisa says

    Made this tonight & OH. MY. WONDERFULNESS. I forgot to add the lemon to the asparagus before roasting it so I added it after it came out of the oven. I also added lemon juice to the sauce & mixed it in the blender. Creamy, silky, lemony pasta goodness!! Thank you for the recipe!!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      I wouldn’t think so, but I’m also not educated on the topic. Sorry I couldn’t be of more help!

    • Tyler says

      Yes, they are essentially two names for the same product as far as i know.

      Question for the cook (or anyone else who has made the dish): Would you recommend the sauce to non-vegans as well, or is this not the best intro to vegan cooking for non-vegans?

    • Susan says

      Similar. I think Brewers may be just a bit different in flavor–perhaps a tiny bit of bitterness. The two yeasts are grown on different mediums. Will probably work.

  106. Andrea Lynne says

    This looks so very yummy! I’m a big fan of asparagus and pasta so, I’ll most defiantly be giving this a try.
    xo

  107. Mandy D says

    Yum! This looks so amazing, mouth watering! Do you think oat flour would work as a gf thickener? I want to make this for dinner tomorrow!

  108. Thalia @ butter and brioche says

    killer dish! defintiely one of the best pasta dishes i’ve seen in a while – so fresh & creamy.. a recipe i will be recreating. thanks for sharing – glad i came across your site!

  109. Sher says

    LOVE asparagus too!
    never considered trying it raw before for some reason even though I eat a lot of my food raw.
    must try raw & this recipe!!
    have you ever grown it or seen it growing in a garden? quite amazing plant!!!

  110. Abbie @ Needs Salt says

    This pasta looks so perfect! I love your creamy vegan pasta sauce – it’s so delicious!
    Pinning!

  111. Leigha @ The Yooper Girl says

    Ohhhh my goodness. YUM! I made your garlic sauce once and it was honestly one of the best sauces I’ve ever made. I bet this is just as tasty!

  112. Medha @ Whisk & Shout says

    I love that lemon/asparagus combination, and you’re so right, asparagus is great either roasted or raw! I was totally expecting a cauliflower or cashew-based sauce, but this is so much easier and looks equally creamy, which is awesome :)

  113. Danielle @ Chits and Chats and Chocolate says

    Love your use of the lemon! I totally am digging asparagus right now!

    • Catherine Anderson says

      This “is” truly fabulous. I just made it. WOW! I had no fresh asparagus, so I used canned, drained, and yellow zucchini squash. On my heart diet, I cannot use oil to cook. I did have to use some cooking spray so my sauce wouldn’t stick. But to make the sauce, I added the milk to my blender first, turned it on low, and added the flour, yeast, and salt by spoonfuls. Then I gave it a good blend. After the sauce thickened, I added the lemon juice, whisked it in, and then tossed my vegetables in the sauce. Put it over gluten-free spiral noodles. It reminds me of piccata in taste, only very creamy. Want more! Waistline says no. I’ll have leftovers tomorrow.