Pasta with Lemon Tarragon Asparagus and Peas
Ingredients
- 14 oz (388g) Pasta (I used Linguine)
- 1 bunch of Asparagus sliced into 1-1.5” pieces
- 1 cup (130g) frozen Peas thawed
- 1 cup (90g) finely grated Vegan Parmesan Cheese
- 2 cloves of Garlic crushed
- 1.5 cups (375 ml) Plant Milk
- 1 cup (250 ml) Pasta Water
- 5.3 oz (150g) Plain Yogurt
- 2.5 Tbsp (37.5g) Vegan Butter
- 2.5 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 your asparagus for 2-3 minutes and remove then set aside.
Add the pasta to the boiling water and cook as per the package directions then reserve 1 cup of the pasta water before draining.
While the pasta is cooking, begin your sauce by melting the vegan butter in a large pot on medium low heat.
Once the butter is melted, add in the crushed garlic and let cook for 1-2 minutes or until fragrant.
Add in the flour and mix until well combined then let the mixture or roux cook for a minute or two before adding in the plant milk.
Add the plant milk a little at a time as you stir to incorporate and once everything is combined, add in the grated parmesan and mix until completely melted.
Add in the pasta water and let the sauce cook for a minute to thicken then add in the yogurt, chopped tarragon, lemon juice and half of the lemon zest, and season with salt and pepper then stir well.
Toss in the cooked pasta, asparagus and peas and gently mix everything together then season with salt and pepper.
Top with the remaining tarragon and lemon zest.
Notes
Lemon and tarragon lighten up the sauce and add flavor, making it ideal for warmer weather lunches or dinners.
