Tossed in a creamy, lemony, white bean 'alfredo' sauce, this asparagus & pea pasta is guaranteed to be a crowd pleaser! It's vegan, high in plant-based protein, and only takes 20 minutes to make.
0 First, bring a large pot of salted water to a boil and cook pasta according to package instructions. Before draining reserve 1 cup of pasta water to make reheating easier!
1 While the pasta is cooking, add garlic and onion with a tablespoon of olive oil to a pan. Saute over medium heat for 5 minutes or until slightly golden.
2 Either to a food processor or high speed blender, add drained and rinsed white beans, sautéed garlic & onion, non-dairy milk, lemon juice, 2 tablespoons olive oil, and nutritional yeast.
5 Blend for 1-2 minutes or until completely smooth. Add salt and pepper to taste. If it looks too thick or you want a thinner sauce, add a bit more milk! It should be thick and creamy, yet very easy to pour.
3 In the pan that you sautéed the garlic and onion in, add the last 1 tablespoon of oil and add chopped asparagus and peas. Saute for 5-10 minutes, or until as tender as you'd like. If you'd like to steam the veggies instead, throw them in with the pasta a few minutes before the pasta is ready!
4 Add the asparagus, peas and sauce to the pasta. Mix until combined and warmed through. Serve warm and enjoy!
