Vegan Pasta with Lemon, Tarragon, Asparagus, and Peas

1. Bring a large pot of salted water to boil and quickly cook asparagus for 2-3 minutes and remove, then set aside

2. Add pasta to the boiling water and cook as per package directions, then reserve 1 cup of pasta water before draining

3. While pasta is cooking, begin sauce by melting vegan butter in a large pot on medium low heat

4. Once butter is melted, add crushed garlic and let cook for 1-2 minutes or until fragrant

5. Add flour and mix until well combined, then let the mixture or roux cook for a minute or two before adding plant milk

6. Add plant milk a little at a time while stirring to incorporate, then once combined, add grated parmesan and mix until completely melted

7. Add pasta water and let sauce cook for a minute to thicken, then add yogurt, chopped tarragon, lemon juice, and half of the lemon zest, and season with salt and pepper, then stir well

8. Toss in cooked pasta, asparagus, and peas and gently mix everything together, then season with salt and pepper

9. Top with remaining tarragon and lemon zest

Notes

1. This pasta is a deliciously creamy dish that doesn’t feel heavy, perfect for warmer weather and ideal for lunch or dinner

2. Lemon and tarragon lighten up the sauce and add flavor to the asparagus and peas