Creamy Lemon Tarragon Asparagus and Pea Pasta
Ingredients
- 14 oz (388g) Pasta (Linguine)
- 1 bunch of Asparagus, sliced into 1 - 1 1/2” pieces
- 1 cup (130g) frozen Peas, thawed
- 1 cup (90g) finely grated Vegan Parmesan Cheese
- 2 cloves of Garlic, crushed
- 1 1/2 cups (375 ml) Plant Milk
- 1 cup (250 ml) Pasta Water
- 5.3 oz (150g) Plain Yogurt
- 2 1/2 Tbsp (37.5g) Vegan Butter
- 2 1/2 Tbsp (37.5g) Flour
- 2 Tbsp (30g) fresh Tarragon, chopped (plus more torn leaves for garnish)
- 2 Tbsp (30g) Lemon Zest
- 1 Tbsp (15 ml) Lemon Juice
- Salt & White Pepper, to taste
Preparation
Bring a large pot of salted water to boil and quickly cook the asparagus for 2-3 minutes. Remove and set aside.
Add the pasta to the boiling water and cook according to package directions. Reserve 1 cup of pasta water before draining.
While the pasta is cooking, melt the vegan butter in a large pot over medium-low heat. Add the crushed garlic and cook for 1-2 minutes until fragrant.
Mix in the flour until well combined. Let the roux cook for a minute or two before gradually adding the plant milk, stirring to incorporate.
Add the grated vegan Parmesan and stir until melted. Pour in the pasta water and allow the sauce to thicken for a minute.
Stir in the plain yogurt, chopped tarragon, lemon juice, half of the lemon zest, and season with salt and white pepper. Mix well.
Add the cooked pasta, asparagus, and peas to the sauce. Gently combine everything and season with more salt and pepper as needed.
Top the dish with the remaining tarragon and lemon zest.
