Vegan Lemon Asparagus Pasta with Chickpeas

Looking for a delicious and nutritious vegan pasta dish that's perfect for spring? Look no further than this lemon asparagus pasta with chickpeas - it's extra creamy, packed with flavor and super easy to make, so you can enjoy a tasty meal in no time!

This lemon asparagus pasta with chickpeas is a mouth-watering yet light dish that works as a satisfying lunch or quick dinner.

Honestly, this is the kind of fuss-free pasta dish that tastes like something you'd order in a restaurant, but it's super easy to make at home.

I love the combination of pasta and chickpeas because it creates a hearty and filling base, while the asparagus adds a fresh and crunchy texture.

The lemon brings a bright and zesty flavor, while the mushrooms add extra texture. And the best part? It's ready in just 25 minutes!

Why you'll love this lemon asparagus pasta

• Creamy yet nutritious - This deliciously creamy pasta dish is dairy-free and loaded with healthy ingredients such as asparagus, chickpeas, and lemon.
• Extra flavorful - The combination of fresh asparagus, tangy lemon, and creamy chickpeas makes this dish burst with flavor.
• Very easy to prepare - It only takes 25 minutes to prepare this pasta, which makes it perfect for a quick and easy weeknight dinner or a weekend lunch.

Ingredients and substitutions

Asparagus - I add the asparagus to the boiling pasta for the last 2 minutes so it's steamed but still retains some crunch.

You can use any green vegetable in place of asparagus, such as broccoli, green beans, or peas.

Plant-based butter - This makes the sauce extra creamy, but you can use coconut oil, olive oil, or any other plant-based oil instead.

Shallot - The mild flavor of shallots is perfect in this sauce, but regular onion would also work.

Garlic - Feel free to adjust the garlic quantity to your liking.

Mushrooms - Mushrooms add an earthy flavor and meaty texture to this dish, but if you're not a fan of mushrooms, you can leave them out. I used chestnut mushrooms here.

Red chili flakes - These add a little kick of spice, but you can adjust the amount according to your taste preferences. If you don't like spice, you can omit the chili flakes altogether.

Chickpeas - Chickpeas are a great source of protein and add heartiness to this dish, but you can substitute them with any other canned bean or legume you prefer, such as beans or lentils.

Lemon zest and juice - This adds a bright and tangy flavor to the dish. Freshly squeezed lemon juice is best for vibrant flavors.

Plant-based cream - Use your favorite dairy-free cream here. Depending on the brand, it may take longer for the sauce to thicken.

Nutritional yeast - The nutritional yeast adds a cheesy flavor and extra protein to this pasta dish, but you can omit it if you don't have any on hand. Alternatively, stir in some grated plant-based Parmesan.

Pasta - I used a small type of pasta called boccole here, but any other kind of short pasta you like.

How to make vegan asparagus pasta with chickpeas

Cook the pasta according to package instructions until it is al dente. Add the asparagus to the pot for the last 2 minutes of cooking. Reserve 1-2 cups of pasta water, then drain and set aside.

While the pasta is cooking, heat the plant-based butter in a large pan over medium heat. Add the finely diced shallot and minced garlic cloves, and sauté until the shallot becomes translucent.

Add the mushrooms and cook for 3-4 minutes until they reduce in size and become a bit golden.

Stir in the red chili flakes and chickpeas and continue to cook for another minute.

Add the lemon zest and juice, and continue cooking for another minute or two.

Pour in the plant-based cream and bring the mixture to a gentle simmer. Let it cook for a few more minutes, stirring occasionally.

Stir in the nutritional yeast, then add the cooked pasta to the pan and toss it gently with the sauce until it is evenly coated.

Season salt and freshly ground black pepper to taste and serve immediately.

Leftovers and storage

• Any leftovers will keep well in the fridge for up to 3 days in an airtight container.
• It's best to reheat this vegan lemon asparagus pasta in the microwave for 1-2 minutes.
• I don't recommend freezing this pasta dish because the texture will be too mushy after thawing.

Recipe notes and tips

• If you're looking to add more protein to this pasta dish, stir in some sliced seitan or tempeh with the chickpeas.
• If you're not a fan of asparagus, you can substitute it with any other green vegetable you like, such as broccoli, green beans, or peas. Just remember to adjust the cooking time accordingly to ensure that the vegetables are cooked to your liking.
• Add some extra texture to the dish by sprinkling some toasted pine nuts or chopped almonds on top of the pasta just before serving.

If you liked this vegan lemon asparagus pasta with chickpeas, you might also like some of my other easy vegan pasta recipes:

• Coconut Milk Pasta Sauce
• Vegan Leek and Mushroom Pasta
• Vegan Rasta Pasta
• Easy Hummus Pasta
• Vegan Caponata Pasta

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