Creamy Lemon Tarragon Pasta with Asparagus and Peas
Ingredients
- 14 oz (388g) Pasta (I used 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 & White Pepper to taste
Preparation
Bring a large pot of salted water to boil and quickly cook the asparagus for 2-3 minutes and remove. Set aside.
Add the pasta to the boiling water and cook as per package directions. Reserve 1 cup of pasta water before draining.
While the pasta is cooking, melt the vegan butter in a large pot on medium low heat. Once melted, add the crushed garlic and cook for 1-2 minutes or until fragrant.
Add the flour and mix until well combined. Let the roux cook for a minute or two before adding the plant milk.
Add the plant milk a little at a time while stirring to incorporate. Once combined, add the grated 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, then season with salt and pepper. Stir well.
Toss in the cooked pasta, asparagus, and peas and gently mix everything together. Season with salt and pepper.
Top with the remaining tarragon and lemon zest.
Notes
This creamy pasta is light and perfect for warmer weather, with lemon and tarragon adding flavor to asparagus and peas.
