Go Back

Vegan asparagus and leek pasta

This zingy, creamy, vegan asparagus and leek pasta is perfect for a spring meal or you can serve it as  starter in an Easter or other celebratory menu. It’s ready within 15 minutes, it’s dairy-free and can easily be gluten-free if appropriate pasta is used. Serve it with a crispy salad!
Print Recipe
Prep Time 5 minutes
Cook Time 10 minutes
Resting Time 4 hours
Total Time 15 minutes
Servings: 2 people
Cuisine: Italian
Calories: 1234
Ingredients Method

Ingredients
  

  • 200 g of pasta of your choice
  • 2 Tbsps olive oil
  • 1 leek
  • 1 bunch of asparagus woody stalk removed
  • 100 g vegan cream cheese or cream
  • 1 lemon juiced existed
  • Salt & pepper
  • Chilli flakes optional
  • 2 Tbsps of chopped herbs of your choice parsley, basil or dill or chives

Method
 

  1. Cook the pasta according to the packet instructions, then drain and keep warm.
  2. Meanwhile, thinly slice the leek and cut the asparagus into 3 cm pieces.
  3. Heat the oil in a frying pan and gently sauté the leek for about five minutes, then add the asparagus. Add the lemon juice too. Put a lid on and cook for 3- 5 minutes. If it’s getting too dry, add some of the pasta’s cooking water.
  4. When the vegetables are tender, turn off the heat and stir in the cream and chilli flakes, if used. Add the lemon zest and the chopped herbs, season to taste, then toss with the pasta.
  5. Serve warm.