Creamy Lemon Tarragon Asparagus and Peas Pasta
Ingredients
- 14 oz (388g) Pasta (e.g., 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 (30 g) fresh Tarragon, chopped (plus more torn leaves for garnish)
- 2 Tbsp (30g) Lemon Zest
- 1 Tbsp (15 ml) Lemon Juice
- Salt and 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 the package directions. Reserve 1 cup of the pasta water before draining.
While the pasta is cooking, melt the vegan butter in a large pot over medium-low heat. Once the butter is melted, add the crushed garlic and cook for 1-2 minutes until fragrant.
Add the flour and mix until well combined. Let the mixture (roux) cook for a minute or two before gradually adding in the plant milk.
Add the plant milk a little at a time while stirring to incorporate. Once everything is combined, add the grated vegan Parmesan and mix until completely melted.
Add the pasta water and let the sauce cook for a minute to thicken. Add the yogurt, chopped tarragon, lemon juice, and half of the lemon zest. Season with salt and white pepper. Stir well.
Toss in the cooked pasta, asparagus, and peas, and gently mix everything together. Season with salt and white pepper.
Top with the remaining tarragon and lemon zest.