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Creamy Lemon Vegetable Pasta
Creamy Lemon Vegetable Pasta
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Prep Time:
5 minutes
Total Time:
30 minutes
Fresh citrus pasta with asparagus, artichoke hearts, spinach, and zesty lemon - a vibrant summer dinner.
Ingredients:
  • 2 cups Almond Breeze Unsweetened Original Almondmilk or Almond Breeze Extra Creamy Almondmilk
  • 1 tablespoon olive oil
  • 1 small shallot minced
  • 12 asparagus spears cut into 1-inch pieces woody ends discarded
  • 1 (14 oz) can quartered artichoke hearts drained
  • 3 cups fresh spinach leaves
  • 3 cloves garlic minced
  • 3/4 cup frozen peas
  • 8 ounces whole wheat farfalle pasta or pasta of your choice (gluten-free is fine)
  • 2 tablespoons butter or vegan butter
  • 2 tablespoons flour (can use gluten-free flour)
  • Zest of 1 large lemon
  • Juice of 1 large lemon
  • 4 lemon slices
  • Salt and pepper to taste
  • 1/4 cup chopped fresh basil
  • Parmesan cheese vegan parmesan cheese or nutritional yeast for garnish
Instructions:
  • Heat olive oil in a large skillet over medium-high heat. Add shallot, asparagus, artichoke, spinach, garlic, and peas. Sauté until veggies are tender and spinach wilts, around 5 minutes. Transfer to a large bowl and set aside. Meanwhile, bring a large pot of salted water to a boil. Cook pasta as per package instructions.
  • While the pasta cooks, prepare the creamy lemon sauce. Reheat the large skillet and melt the butter. Whisk in the flour until smooth. Gradually whisk in the Almond Breeze Unsweetened Original Almondmilk or Almond Breeze Extra Creamy Almondmilk. Stir in lemon zest and bring to a boil. Simmer on low heat until thickened. Stir in lemon juice, lemon slices, salt, and pepper to taste.
  • After draining the pasta, combine it with the luscious lemon sauce. Mix in the cooked vegetables until everything is generously coated. Pluck out the lemon slices. Top with fresh basil and parmesan or vegan cheese. Enjoy your warm dish.

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