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Finished pasta in a bowl with a fork

Creamy Lemon Garlic Pasta (Vegan)

Creamy Lemon Garlic Pasta with asparagus and peas comes together in just 30 minutes. This kid-friendly spring pasta is dairy-free, yet incredibly creamy and satisfying. 
Course Main Course
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4
Calories 388kcal


  • Large skillet
  • Soup pot or Dutch oven


  • 8 to 10 oz. chickpea pasta (such as Banza) or lentil pasta (sub traditional semolina flour pasta)
  • 10 oz. fresh asparagus, sliced at a diagonal into 2-inch pieces
  • 2/3 cup frozen peas
  • 3 Tbsp. extra-virgin olive oil
  • 6 garlic cloves, peeled and thinly sliced
  • 1/2 tsp. crushed red pepper flakes
  • 3 Tbsp. all-purpose flour
  • 2 1/2 cups Silk Plain Unsweetened Cashewmilk
  • 1 1/4 tsp. kosher salt
  • 3/4 tsp. black pepper
  • Zest and juice of 1 lemon
  • 3 Tbsp. nutritional yeast (sub finely grated Parmesan cheese if not making plant-based)
  • 3 Tbsp. chopped fresh basil, plus more for garnish


  • Cook pasta according to package instructions in a pot of salted water. During final four minutes, add asparagus and peas. Reserve 1/2 cup pasta water before draining.
  • While pasta cooks, heat oil in large skillet over medium-low heat. Once warm, add garlic and chili flakes. Cook 4 to 5 minutes, until garlic is golden and aromatic. Sprinkle in flour; stir with a whisk until smooth. Cook 2 full minutes, stirring often, to eliminate raw flour taste.
  • Gradually stream in cashewmilk, whisking constantly, until mixture is smooth. Increase heat and bring mixture to a simmer; cook for 3 to 5 minutes, until sauce starts to thicken. Remove from heat and stir in salt, pepper, lemon zest and juice, and nutritional yeast.
  • Pour sauce into pot with drained pasta and veggies and stir to combine. If sauce is too thick, stir in some of the reserved pasta water in 1/2 cup increments until desired consistency is achieved. Stir in fresh basil and serve immediately with garnishes of choice.


To reheat in the oven, spread the pasta out in a shallow baking dish, stir in some broth to loosen up sauce, and reheat at 300°F until warm.
To reheat stovetop, place the pasta in a small saucepan and add a splash of broth to loosen up sauce. Heat over medium, stirring often, until warm.


Calories: 388kcal | Carbohydrates: 48g | Protein: 22g | Fat: 16g | Saturated Fat: 1.5g | Sodium: 942mg | Fiber: 11g | Sugar: 6g