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A cinematic, high-angle close-up of a matte ceramic bowl filled with linguine coated in a glossy, pale yellow cashew cream sauce. Vibrant green asparagus spears with charred tips and bright green sweet peas are nestled in the folds of the pasta. Garnished with fine lemon zest, cracked black pepper, and micro-greens.

Vegan Lemon Garlic Pasta with Creamy Cashew Sauce & Roasted Asparagus

The Flexi Vegan
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4 servings

Ingredients
  

  • 12 oz pasta (penne, fusilli, or linguine)
  • 1 lb asparagus, trimmed and cut into 2-inch pieces
  • 1 cup frozen sweet peas (no need to thaw)
  • 1 cup raw cashews (soaked in hot water for 20–30 minutes, then drained)
  • 3 cups low-sodium vegetable broth (plus extra as needed)
  • 3–4 cloves garlic, minced
  • Zest of 1 large lemon
  • Juice of 1–2 lemons (about 3–4 tablespoons), to taste
  • 2 tablespoons olive oil, divided
  • 1 teaspoon onion powder
  • 1/2 teaspoon crushed red pepper flakes (optional)
  • Salt and black pepper, to taste
  • Fresh parsley or basil, chopped (for garnish)
  • Nutritional yeast or vegan Parmesan, to finish (optional)

Instructions
 

  • Prep the cashews. Soak cashews in hot water for 20–30 minutes. Drain and set aside.
  • Roast the asparagus. Heat oven to 425°F (220°C). Toss asparagus with 1 tablespoon olive oil, salt, and pepper. Roast on a sheet pan for 10–12 minutes until crisp-tender with a little char on the tips.
  • Start the pasta. In a large pot, warm 1 tablespoon olive oil over medium heat. Add garlic and cook 30–60 seconds until fragrant. Add dry pasta and 3 cups vegetable broth. Bring to a simmer and cook, stirring often, until al dente, 9–11 minutes. Add small splashes of broth if needed to keep pasta just submerged.
  • Blend the sauce. In a blender, combine soaked cashews, 1/2 cup hot water, onion powder, lemon zest, 2 tablespoons lemon juice, a pinch of salt, black pepper, and red pepper flakes if using. Blend until completely smooth and creamy.
  • Add peas and sauce. When pasta is al dente and there’s still a little starchy liquid in the pot, stir in the peas. Pour in the cashew sauce and toss until everything is glossy and thickened, 1–2 minutes over low heat.
  • Fold in asparagus. Add roasted asparagus and more lemon juice, salt, and pepper to taste. If the sauce gets too thick, loosen with a splash of hot water or broth.
  • Finish and serve. Top with chopped herbs and nutritional yeast or vegan Parmesan if you like. Serve hot with extra lemon wedges.