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Creamy Vegan Lemon Asparagus Pasta

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

Print
Plate of Vegan Asparagus Pasta topped with cooked lemon slices
4.65 from 77 votes

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
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 3
Category: Entree
Cuisine: Gluten-Free, Italian-Inspired, Vegan
Freezer Friendly No
Does it keep? 3-4 Days

Ingredients

US Customary - Metric
  • 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

  1. 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.

  2. In the meantime, bring a pot of water to a boil and salt generously.
  3. 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.

  4. 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.

  5. Add pasta to boiling water and cook according to package instructions. Then drain and set aside.
  6. 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.

  7. Once your sauce has reached desired thickness, add the juice of half a lemon and stir.
  8. Add 3/4 of the chopped asparagus and the cooked pasta to the sauce and toss to coat.
  9. 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.
  10. 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 Per Serving (1 of 3)

  • Calories: 458
  • Fat: 14g
  • Saturated fat: 1.7g
  • Sodium: 180mg
  • Carbohydrates: 67g
  • Fiber: 4.7g
  • Sugar: 1.8g
  • Protein: 16g
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189 Comments 10 ingredients or less, 30 minutes or less, Dairy-Free, Dinner, Egg-Free, Entree, Gluten Free, Holiday, Italian-Inspired, Refined Sugar-Free, Savory, Soy-Free, Spring, Vegan

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All commentsI made thisQuestions
  1. Avatar for Alice WilliamsonAlice Williamson says

    December 1, 2019 at 6:10 pm

    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.

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      December 2, 2019 at 11:15 am

      Thanks for sharing your experience, Alice! We’re so glad you enjoyed it!

      Reply
  2. Avatar for CarenCaren says

    November 22, 2019 at 1:26 pm

    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!

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      November 22, 2019 at 4:41 pm

      We’re so glad you both enjoyed it, Caren! Thanks so much for sharing! xo

      Reply
  3. Avatar for GillianGillian says

    November 18, 2019 at 8:55 pm

    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.

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      November 19, 2019 at 10:19 am

      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

      Reply
  4. Avatar for ETHERETHER says

    October 8, 2019 at 6:14 pm

    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

    Reply
  5. Avatar for MSFMSF says

    October 5, 2019 at 9:56 pm

    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!

    Reply
  6. Avatar for Elizabeth AndersonElizabeth Anderson says

    August 29, 2019 at 7:49 pm

    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.

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      August 30, 2019 at 12:06 pm

      So glad you enjoyed it, Elizabeth! Thanks so much for the lovely review! xo

      Reply
  7. Avatar for JasmineJasmine says

    August 18, 2019 at 1:25 pm

    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!

    Reply
  8. Avatar for JorgeJorge says

    August 17, 2019 at 2:35 am

    Thank you!
    I prepared it with ravioli filled with ricotta and spinach. Just amazing.
    Cheers

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      August 19, 2019 at 9:22 am

      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

      Reply
  9. Avatar for conor beersconor beers says

    August 13, 2019 at 12:29 pm

    Hi there looks great.. do i need to do the blender process? or will it come out fine in just the skillet?

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      August 13, 2019 at 12:40 pm

      It won’t be as creamy and will require more whisking. But yes, it is possible!

      Reply
  10. Avatar for ScarletScarlet says

    July 3, 2019 at 11:26 am

    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!

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      July 3, 2019 at 2:45 pm

      Thanks for sharing!!

      Reply
  11. Avatar for BiancaBianca says

    June 25, 2019 at 4:19 pm

    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 ?

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      June 26, 2019 at 2:16 am

      Yay! Thanks, Bianca!

      Reply
  12. Avatar for RebellaRebella says

    May 24, 2019 at 7:34 pm

    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.

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      May 25, 2019 at 5:06 pm

      hmm, I wouldn’t do it, personally. But if you try it let us know!

      Reply
  13. Avatar for RichardRichard says

    April 15, 2019 at 9:47 am

    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.

    Reply
  14. Avatar for MeganMegan says

    April 13, 2019 at 12:20 pm

    So so good! Will def make again, it was super simple!

    Reply
  15. Avatar for NickiNicki says

    April 4, 2019 at 3:05 pm

    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!

    Reply
  16. Avatar for JHJH says

    March 26, 2019 at 11:19 am

    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!

    Reply
  17. Avatar for CludiaCludia says

    March 6, 2019 at 12:09 pm

    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

    Reply
    • Avatar for Catherine GriffinCatherine Griffin says

      April 6, 2019 at 8:49 pm

      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.

      Reply
      • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

        April 9, 2019 at 11:03 am

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

        Reply
  18. Avatar for MerrisMerris says

    March 4, 2019 at 6:30 pm

    Very easy, very creamy. Will make again. Thanks!

    Reply
  19. Avatar for KellyKelly says

    February 13, 2019 at 6:26 pm

    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!

    Reply
  20. Avatar for Hannah LouiseHannah Louise says

    January 19, 2019 at 1:41 pm

    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!

    Reply
  21. Avatar for KHKH says

    January 7, 2019 at 6:21 pm

    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.

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      January 8, 2019 at 6:29 am

      Yay! Thanks for sharing!

      Reply
  22. Avatar for Mariah HarrodMariah Harrod says

    October 22, 2018 at 4:25 am

    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!

    Reply
    • Avatar for Maris-Claire SalazarMaris-Claire Salazar says

      November 11, 2019 at 1:02 am

      You can find it in Woolies!

      Reply
  23. Avatar for SamiSami says

    October 12, 2018 at 5:11 pm

    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!

    Reply
  24. Avatar for MelissaMelissa says

    August 23, 2018 at 5:19 pm

    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.

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      August 23, 2018 at 5:51 pm

      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.

      Reply
      • Avatar for MelissaMelissa says

        August 23, 2018 at 7:11 pm

        Yes, we did. We went back over the recipe afterwards and had made it as it was written.

        Reply
      • Avatar for JamieJamie says

        May 1, 2019 at 7:33 pm

        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?

        Reply
        • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

          May 2, 2019 at 12:34 pm

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

          Reply
  25. Avatar for EllenEllen says

    July 8, 2018 at 3:56 pm

    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!!

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      July 9, 2018 at 10:10 am

      Glad to hear you enjoyed it! Thanks for sharing your recipe changes, Ellen!

      Reply
  26. Avatar for ZoeZoe says

    June 28, 2018 at 7:23 am

    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!

    Reply
  27. Avatar for VanessaVanessa says

    May 24, 2018 at 1:12 pm

    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!!!

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      May 26, 2018 at 12:57 pm

      Yes that should work!

      Reply
  28. Avatar for BeccaBecca says

    May 13, 2018 at 4:59 pm

    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!

    Reply
  29. Avatar for KaileeKailee says

    April 9, 2018 at 7:40 pm

    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!

    Reply
  30. Avatar for DjaniraDjanira says

    March 21, 2018 at 7:52 pm

    Great, super easy recipe! I always make extra sauce for creamier dishes

    Reply
  31. Avatar for SandySandy says

    March 5, 2018 at 5:57 pm

    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.

    Reply
  32. Avatar for ChrisChris says

    March 3, 2018 at 4:03 pm

    Delicious! I added dill and next time I will add some capers ❤️ Thanks for sharing!!

    Reply
  33. Avatar for JohnJohn says

    March 3, 2018 at 12:57 pm

    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.

    Reply
  34. Avatar for AveryAvery says

    February 25, 2018 at 8:51 am

    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

    Reply
  35. Avatar for John HocuttJohn Hocutt says

    February 2, 2018 at 10:14 pm

    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!

    Reply
  36. Avatar for TawnyTawny says

    January 9, 2018 at 5:16 pm

    This was NOT EASY!! Big thumbs down!

    Reply
  37. Avatar for LizLiz says

    October 21, 2017 at 4:51 pm

    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 :)

    Reply
  38. Avatar for Sandra riccardiSandra riccardi says

    September 2, 2017 at 11:12 am

    This is crazy simple and delicious!

    Reply
  39. Avatar for KristiKristi says

    August 19, 2017 at 6:18 pm

    Wow. I am so impressed with this delicious recipe. Thanks so much! Even my non-vegan mom loved it!

    Reply
  40. Avatar for LorriLorri says

    August 13, 2017 at 6:09 pm

    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!!

    Reply
  41. Avatar for ToniToni says

    July 20, 2017 at 5:24 pm

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

    Reply
  42. Avatar for ErinErin says

    July 19, 2017 at 11:10 am

    Super easy and delicious! Would definitely make again, especially the sauce!

    Reply
  43. Avatar for Kathryn HamoudahKathryn Hamoudah says

    July 2, 2017 at 7:52 pm

    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.

    Reply
  44. Avatar for JessieJessie says

    June 11, 2017 at 6:00 pm

    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!

    Reply
  45. Avatar for LauraLaura says

    May 30, 2017 at 9:42 pm

    Made this tonight and it was delicious! What an easy recipe! Thank you so much! Loved it!

    Reply
  46. Avatar for CarlaCarla says

    May 16, 2017 at 3:06 am

    Hi, would almond flour work? Thanks!

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      May 17, 2017 at 4:38 pm

      Hmm, not sure! Let me know if you give it a try!

      Reply
  47. Avatar for EunikeEunike says

    May 11, 2017 at 6:48 am

    Can I use soy milk instead of almond milk?

    Reply
  48. Avatar for Amy Say ErpAmy Say Erp says

    April 24, 2017 at 3:25 pm

    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!

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      April 24, 2017 at 7:33 pm

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

      Reply
  49. Avatar for Rebecca DuranRebecca Duran says

    April 17, 2017 at 5:32 pm

    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!

    Reply
  50. Avatar for Dora SuarezDora Suarez says

    April 8, 2017 at 1:01 am

    Has anyone tried with plain coconut milk instead of almond milk?

    Reply
  51. Avatar for AlexandraAlexandra says

    April 7, 2017 at 2:22 pm

    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!

    Reply
  52. Avatar for AmberAmber says

    April 4, 2017 at 9:31 am

    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!

    Reply
  53. Avatar for CoulinjoCoulinjo says

    April 2, 2017 at 6:47 am

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

    Reply
  54. Avatar for CyndiCyndi says

    March 30, 2017 at 2:47 pm

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

    Reply
  55. Avatar for rinazrinaz says

    March 17, 2017 at 11:02 am

    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!

    Reply
  56. Avatar for JamieJamie says

    January 18, 2017 at 10:57 am

    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!!

    Reply
  57. Avatar for SmikyblondeknitsSmikyblondeknits says

    January 7, 2017 at 9:22 pm

    This looks delicious. Can’t wait to make. Can other milk be substituted? Perhaps coconut cream?

    Reply
  58. Avatar for Jennifer CarterJennifer Carter says

    November 19, 2016 at 1:44 pm

    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!

    Reply
  59. Avatar for JillJill says

    October 18, 2016 at 8:10 am

    Can I use soy milk instead of almond?

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      October 18, 2016 at 9:22 am

      We haven’t tried it but that should work!

      Reply
  60. Avatar for GeorgiaGeorgia says

    September 24, 2016 at 9:42 pm

    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!

    Reply
  61. Avatar for AnastasiaAnastasia says

    September 9, 2016 at 4:06 am

    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!

    Reply
  62. Avatar for MalisaMalisa says

    June 27, 2016 at 3:22 pm

    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!

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      June 30, 2016 at 1:38 pm

      So kind! Thanks Malisa!

      Reply
  63. Avatar for HannahHannah says

    June 17, 2016 at 4:01 am

    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!!!

    Reply
  64. Avatar for KatKat says

    June 15, 2016 at 5:57 pm

    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!

    Reply
  65. Avatar for BridgetBridget says

    May 23, 2016 at 8:45 pm

    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!

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      May 24, 2016 at 5:46 pm

      ha! Yay! Thanks for sharing, Bridget!

      Reply
  66. Avatar for PriscillaBPriscillaB says

    May 17, 2016 at 7:51 pm

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

    Reply
  67. Avatar for VeraVera says

    March 23, 2016 at 7:47 pm

    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.

    Reply
  68. Avatar for jenjen says

    March 8, 2016 at 8:47 pm

    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.

    Reply
  69. Avatar for jilljill says

    March 5, 2016 at 3:59 pm

    this was horrible :C everyone hated it, including me. (i can eat salad greens without dressing)

    Reply
  70. Avatar for AgataAgata says

    March 5, 2016 at 8:43 am

    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.

    Reply
  71. Avatar for LilyLily says

    March 4, 2016 at 11:19 am

    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.

    Reply
    • Avatar for LilyLily says

      March 7, 2016 at 8:56 pm

      I have made it since adding 1/2 cup white wine and a bit of chives…..excellent1

      Reply
  72. Avatar for DawnDawn says

    February 21, 2016 at 10:45 am

    Could this recipe be doubled and made a day ahead? If so, what’s the best way to reheat it? Looks great!

    Reply
    • Avatar for GeorgiaGeorgia says

      September 24, 2016 at 9:46 pm

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

      Reply
  73. Avatar for Mary MMary M says

    February 10, 2016 at 11:44 pm

    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?

    Reply
  74. Avatar for Emily HEmily H says

    February 8, 2016 at 5:13 pm

    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.

    Reply
  75. Avatar for EricEric says

    January 3, 2016 at 11:05 pm

    Can plain Rice Milk be used in place of the Almond Milk?

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      January 4, 2016 at 9:02 pm

      That should work!

      Reply
  76. Avatar for MarianaMariana says

    December 3, 2015 at 6:10 am

    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 :)

    Reply
  77. Avatar for MakaylaMakayla says

    November 30, 2015 at 9:56 pm

    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!!!

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      December 1, 2015 at 10:00 pm

      Yay! Thanks for sharing!!

      Reply
  78. Avatar for CarolineCaroline says

    November 22, 2015 at 6:03 pm

    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!

    Reply
  79. Avatar for MelissaMelissa says

    November 8, 2015 at 9:58 am

    Can you use vanilla almond milk? Its all i have on hand?

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      November 9, 2015 at 6:34 pm

      I wouldn’t recommend it.

      Reply
  80. Avatar for Esther LongmoreEsther Longmore says

    October 13, 2015 at 7:00 pm

    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!

    Reply
  81. Avatar for CelinaCelina says

    October 1, 2015 at 4:55 pm

    Could I use stock instead of of almond milk?

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      October 3, 2015 at 4:01 pm

      I wouldn’t use stock for all of the almond milk, or it will not be as creamy.

      Reply
  82. Avatar for AngieAngie says

    August 31, 2015 at 4:17 pm

    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?

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      September 3, 2015 at 7:18 pm

      I would recommend rice milk instead. Soy will impart an odd flavor.

      Reply
  83. Avatar for Catherine LawrenceCatherine Lawrence says

    July 10, 2015 at 7:39 pm

    Delicious!! I added some honey to the asparagus and just a touch to the sauce!!

    Reply
  84. Avatar for YeseniaYesenia says

    June 7, 2015 at 1:02 pm

    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!

    Reply
  85. Avatar for VanessaVanessa says

    June 3, 2015 at 10:28 am

    Had this for dinner tonight. One of my new favorited. It’s a great recipe, thank you!

    Reply
  86. Avatar for JenJen says

    May 23, 2015 at 7:21 pm

    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.

    Reply
  87. Avatar for JenaJena says

    May 8, 2015 at 11:23 pm

    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.

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      May 11, 2015 at 8:06 pm

      So great to hear! Thanks for sharing, Jena!

      Reply
  88. Avatar for ConstanceConstance says

    April 1, 2015 at 2:52 pm

    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!

    Reply
  89. Avatar for SophieSophie says

    March 8, 2015 at 3:04 pm

    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!

    Reply
  90. Avatar for AshleyAshley says

    February 16, 2015 at 11:14 am

    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!!!

    Reply
  91. Avatar for ZakiZaki says

    January 13, 2015 at 9:13 am

    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.

    Reply
    • Avatar for LyndsayLyndsay says

      January 21, 2015 at 12:19 pm

      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! :)

      Reply
      • Avatar for LyndsayLyndsay says

        January 21, 2015 at 12:20 pm

        oops…Almond milk not Alond milk

        Reply
  92. Avatar for CaitlinCaitlin says

    January 4, 2015 at 3:56 pm

    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.

    Reply
  93. Avatar for AnatAnat says

    December 29, 2014 at 3:28 pm

    This will definitely be a must try. Can’t wait.

    I am not vegan but everyone can appreciate a tasty meal.

    Reply
  94. Avatar for Ellen LedermanEllen Lederman says

    December 14, 2014 at 2:18 pm

    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….

    Reply
  95. Avatar for YanicYanic says

    December 13, 2014 at 3:43 pm

    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!

    Reply
  96. Avatar for PatrickPatrick says

    December 11, 2014 at 5:32 pm

    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.

    Reply
  97. Avatar for AlyssaAlyssa says

    November 25, 2014 at 7:50 pm

    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!

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      November 26, 2014 at 1:09 am

      Yay!!!

      Reply
  98. Avatar for JuliaJulia says

    November 19, 2014 at 2:49 pm

    The lemon was a nice unique touch! I wouldn’t normally think to roast it but it sure was tasty

    Reply
  99. Avatar for Kim JohnsenKim Johnsen says

    November 12, 2014 at 6:49 pm

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

    Reply
  100. Avatar for JenaJena says

    November 4, 2014 at 6:35 pm

    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!

    Reply
  101. Avatar for RachaelRachael says

    October 28, 2014 at 4:18 am

    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!

    Reply
  102. Avatar for AubreyAubrey says

    October 21, 2014 at 10:25 pm

    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!

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      October 22, 2014 at 1:35 pm

      Great! Glad you enjoyed it, Aubrey. Thanks for sharing!

      Reply
  103. Avatar for Jennifer RulandJennifer Ruland says

    October 4, 2014 at 1:56 pm

    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!!!

    Reply
  104. Avatar for Lisa NLisa N says

    October 1, 2014 at 7:56 am

    My husband is allergic to nuts. Would soy milk work instead of almond milk?

    Reply
  105. Avatar for AnnaAnna says

    September 28, 2014 at 8:28 am

    I hate to be dense, but are the roasted lemon slices meant to be eaten, or just for pretty?

    Reply
  106. Avatar for Sue Ann JaffarianSue Ann Jaffarian says

    September 8, 2014 at 10:26 am

    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.

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      September 8, 2014 at 5:39 pm

      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!

      Reply
  107. Avatar for ChristinaChristina says

    September 2, 2014 at 9:20 pm

    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!

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      September 3, 2014 at 12:29 pm

      Aw, thanks Christina! Glad you enjoyed the recipe. Come back again soon! xo -Dana

      Reply
  108. Avatar for Juley Kingsley BrownJuley Kingsley Brown says

    August 25, 2014 at 9:09 pm

    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.

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      August 26, 2014 at 3:13 pm

      Yay! So glad you enjoyed it Juley. Thanks for sharing!

      Reply
  109. Avatar for KimberKimber says

    August 25, 2014 at 8:57 pm

    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!

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      August 26, 2014 at 3:13 pm

      Yay! I’ll go check it out :D

      Reply
  110. Avatar for KathrynKathryn says

    August 22, 2014 at 12:19 am

    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*

    Reply
  111. Avatar for ChrisChris says

    July 30, 2014 at 6:04 pm

    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).

    Reply
  112. Avatar for RhondaRhonda says

    July 28, 2014 at 7:23 pm

    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.

    Reply
  113. Avatar for Leti @ Pick Me Meal CLubLeti @ Pick Me Meal CLub says

    July 26, 2014 at 11:01 pm

    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.

    Reply
  114. Avatar for BB'ley | Blogalag says

    July 21, 2014 at 11:39 pm

    I love asparagus! Will try your recipe soon! :D

    Reply
  115. Avatar for Lisa KLisa K says

    July 21, 2014 at 6:24 pm

    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!!

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      July 21, 2014 at 8:58 pm

      So glad you enjoyed it, Lisa! Thanks for sharing!

      Reply
  116. Avatar for MorganMorgan says

    July 21, 2014 at 9:19 am

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

    Reply
  117. Avatar for Tracy | Pale YellowTracy | Pale Yellow says

    July 20, 2014 at 8:47 am

    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!

    Reply
  118. Avatar for LisaLisa says

    July 19, 2014 at 7:55 pm

    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!!

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      July 21, 2014 at 9:06 pm

      So glad you liked it, Lisa!!

      Reply
  119. Avatar for Laura JLaura J says

    July 15, 2014 at 10:37 pm

    Does something like Brewer’s Yeast count as a “nutritional yeast”?

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      July 15, 2014 at 11:04 pm

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

      Reply
    • Avatar for TylerTyler says

      May 13, 2017 at 1:11 pm

      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?

      Reply
    • Avatar for SusanSusan says

      February 13, 2019 at 4:34 pm

      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.

      Reply
  120. Avatar for Andrea LynneAndrea Lynne says

    July 15, 2014 at 9:25 am

    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

    Reply
  121. Avatar for GabyGaby says

    July 14, 2014 at 2:42 pm

    I love asparagus and pasta…it looks delicious!!!!

    Reply
  122. Avatar for SarahSarah says

    July 14, 2014 at 8:03 am

    I will be running, not walking, to get the ingredients for this dish. THANK YOU!

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      July 15, 2014 at 11:22 pm

      Haha, nice! Hope you enjoy it Sarah!

      Reply
  123. Avatar for DivyaDivya says

    July 13, 2014 at 11:54 am

    This looks so delicious! I’m a bit asparagus fan too!

    Reply
  124. Avatar for Katrina @ Warm Vanilla SugarKatrina @ Warm Vanilla Sugar says

    July 13, 2014 at 8:30 am

    This pasta looks bonkers delicious!! So yummy.

    Reply
  125. Avatar for LisaLisa says

    July 13, 2014 at 6:35 am

    This looks lovely.
    L x

    Reply
  126. Avatar for Mandy DMandy D says

    July 12, 2014 at 11:45 pm

    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!

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      July 15, 2014 at 11:28 pm

      I don’t think it would be as good as cornstarch or arrowroot, so start there. Good luck!

      Reply
      • Avatar for Mandy DMandy D says

        July 16, 2014 at 11:39 am

        Thanks Dana! I forgot about good ol’ potato startch so I’ll use that!

        Reply
  127. Avatar for Thalia @ butter and briocheThalia @ butter and brioche says

    July 12, 2014 at 8:24 pm

    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!

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      July 15, 2014 at 11:29 pm

      Oh yay! So glad you enjoyed it. Thanks, Thalia!

      Reply
  128. Avatar for AnnCatesAnnCates says

    July 12, 2014 at 7:39 pm

    This. Is. Making. My. Mouth. Water.

    Much Love, AnnCates xx
    anncates.blogspot.com

    Reply
  129. Avatar for Millie | Add A LittleMillie | Add A Little says

    July 12, 2014 at 1:48 pm

    This looks so creamy but also light and perfect for summer! Yum!

    Reply
  130. Avatar for SherSher says

    July 12, 2014 at 12:49 pm

    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!!!

    Reply
  131. Avatar for Abbie @ Needs SaltAbbie @ Needs Salt says

    July 12, 2014 at 12:03 pm

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

    Reply
  132. Avatar for JoannaJoanna says

    July 12, 2014 at 11:39 am

    Looks delicious! That’s one of my summer dinner sorted!

    Reply
  133. Avatar for Leigha @ The Yooper GirlLeigha @ The Yooper Girl says

    July 12, 2014 at 10:59 am

    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!

    Reply
  134. Avatar for AnnaAnna says

    July 12, 2014 at 10:54 am

    This looks delish! You’re right – pasta sauce made from scratch is great :)

    Reply
  135. Avatar for Medha @ Whisk & ShoutMedha @ Whisk & Shout says

    July 12, 2014 at 9:14 am

    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 :)

    Reply
  136. Avatar for cheyennecheyenne says

    July 12, 2014 at 8:18 am

    oh my this looks good!
    xo, cheyenne

    Reply
  137. Avatar for Danielle @ Chits and Chats and ChocolateDanielle @ Chits and Chats and Chocolate says

    July 12, 2014 at 7:38 am

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

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      July 15, 2014 at 11:31 pm

      ME TOO. So good!

      Reply
  138. Avatar for Maryea {happy healthy mama}Maryea {happy healthy mama} says

    July 12, 2014 at 7:17 am

    This looks truly fabulous. I will definitely be trying this soon!

    Reply
    • Avatar for Catherine AndersonCatherine Anderson says

      August 4, 2014 at 11:44 pm

      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.

      Reply

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