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Plant-Based Creamy Lemon Dill Pasta
A veggie-filled creamy pasta flavored with fresh thyme, dill, and lemon. Simple and quick!
Course
Main Course
Cuisine
American
Diet
Vegan, Vegetarian
Keyword
asparagus, pasta
Prep Time
10
minutes
minutes
Cook Time
10
minutes
minutes
Servings
4
Ingredients
8
oz
100% whole grain pasta noodles
1
red onion, diced
3
garlic cloves, minced
or 1 T minced garlic
3 1/2
cups
unflavored non-dairy milk
we use JOI
6
fresh thyme springs, leaves removed
or 1 tsp dried thyme
1/2
tsp
salt
dash
cayenne pepper
optional
1/2
lb
asparagus, cut into bite-sized pieces
1
cup
mushrooms, chopped
1
can
chickpeas, drained and rinsed
1
lemon, juiced
or 2 Tbsp lemon juice
1/2
cup
nutritional yeast
1/3
cup
fresh dill, chopped
or 1 Tbsp dried dill
Instructions
Add the noddles, onions, garlic, almond milk, thyme, salt and cayenne pepper (if using) to a large pot or dutch oven over medium-high heat.
Bring to a boil, stir, reduce to simmer, cover and let cook for 4 minutes. Stir every 2-3 minutes.
Add asparagus and mushrooms, cover and let cook for another 4 minutes.
Add chickpeas and let cook for another 2 minutes, or until pasta is cooked. Remove from heat and stir in lemon juice, nutritional yeast and dill.
Sauce will thicken as it cools. Serve topped with additional chopped dill, nutritional yeast or red pepper flakes.