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Creamy Lemon Pasta With Asparagus

Plant-Based, Gluten-Free

Serves - 3


1 Bunch Asparagus, Fresh 2 Garlic Cloves
1 Lemon, Zest And Juice Of 1/2 Tsp Onion Powder
1 Tbsp Parsley, Fresh
15 Oz. Soaked White Beans
1/4 Cup Coconut Milk
1 16 Oz Package Gluten Free Brown Rice Penne Pasta(Pasta Joy) 1/8 Tsp Nutmeg
Himalayan Salt And Pepper To Taste
4tsp Olive Oil, Extra Virgin
6 Fresh Basil Leaves For Garnish
2 Tbsp. Fresh Vegan Cheese For Topping



Boil pasta until tender in salted water. In a medium pan add olive oil, chopped garlic, onion powder, parsley, add asparagus sauté for 3 minutes. Add 1 can of white beans, coconut milk, nutmeg, salt & pepper to the mixture . Drain cooked pasta and stir into mix. Squeeze 3 tablespoons fresh lemon juice and stir in. Place in a serving dish & add a few thin-sliced lemons to the top of the finished dish. Top with sliced fresh basil and fresh shaved vegan cheese.

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